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Cheese: Sottocenere al Tartufo (truffle)
View recipe: Cheese: Sottocenere al Tartufo (truffle)Sottocenere al Tartufo is a semi-firm, smooth vaccino (cow milk cheese) that hails from northern Italy. As you can see it is studded with black truffle shavings and is coated in an inedible ash rind infused with herbs so as to flavour the cheese pate. This cheese is full of flavour with a creamy umami…
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How To Make Chinese 5 Spice Mix
View recipe: How To Make Chinese 5 Spice MixChinese 5 spice is a must-have blend of sweet, sour and umami flavours. It imparts a red colouring when used as a dry rub, marinade and basting sauce. The perfect example of this is a roast duck or chicken basted with the 5 spice mix, soy and caramel cooking sauce. I couldn’t find it in…
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Avocado, Cheese And Pine Nut Pasta Salad
View recipe: Avocado, Cheese And Pine Nut Pasta SaladThe creamy avocado paste, grana padano cheese and pine nuts make this cold pasta salad a real hit. Throw in some cherry tomatoes to make the colours pop and you will have an irresistibile crowd pleaser. I’ve used tagliatelle here but it works well with short pasta shapes like fusilli. Simply Cook about 120…
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Chive And Garlic Oil Seasoning
View recipe: Chive And Garlic Oil SeasoningChive oil is a great way to add a zing to a wide range of dishes. It is so easy to make and extends the life of your fresh chives for weeks in the fridge. See how below 🙂 Simply Take a good handful of chives, wash them and pat dry. Now add them to…
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What Does The Cooking Term Maceration Mean?
View recipe: What Does The Cooking Term Maceration Mean?Maceration is the technique of soaking fruit or vegetables in a liquid. This liquid is often their own juices that are drawn out using salt and or sugar. The goal of maceration is to enhance flavour, improve texture and aid in digestion. A good example is Friggione, an Italian slow cooked tomato and onion relish…
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Basic Kitchen Skills: Broiling And Grilling
View recipe: Basic Kitchen Skills: Broiling And GrillingBroiling and grilling refer to very similar processes in the kitchen or outdoor cooking scenario. Both involve placing food near strong heat sources and turning the food to cook one side at a time. Both methods cook the food relatively quickly and are considered somewhat healthy as the fats and juices drain away. So what’s…
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Cheese: Grana Padano
View recipe: Cheese: Grana PadanoGrana Padano is a hard cow milk cheese that hails from northeastern Italy. Like Parmigiano-Reggiano, Grana Padano is aged and is similarly grainy in texture and flaky. Indeed, grana in Italian means grain. It is full of flavour with a distinct but pleasant bight. As such it is the perfect table cheese and can also…
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Italian Crumbed Chicken Fillets
View recipe: Italian Crumbed Chicken FilletsI got this Italian styled crumbed and shallow fried chicken breast recipe “Petti di pollo impanati e fritti” from my favourite Italian cooking website Giallo zafferano. The chicken breast fillets are marinated in lemon juice, olive oil and parsley for several hours and then coated in breadcrumbs. The result is moist tender chicken with a…
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Looking For Inspiration In The Kitchen?
View recipe: Looking For Inspiration In The Kitchen?Perhaps, like me, you are always looking for something new to make. When I start thinking about my next dish I might start with a main ingredient in mind and go from there. It is just as likely though that I feel like a particular cuisine or I just discovered a new cooking technique……I tend…
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Soga Citrus Lever Hand Press Review
View recipe: Soga Citrus Lever Hand Press ReviewAs usual around this time of year I am drowning in lemons, limes and oranges. A great problem to have! Apart from eating them fresh you can do so much with them. Making jars of preserved citrus, drying slices of them and making home-made salad dressings are just a few examples. I have many more…
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