Tag: gluten-free
-
How Do I Use Cloves
Cloves are a must-have in your spice collection. They are the dried buds of a tree that originally only grew on a few islands in eastern Indonesia. Cloves are very aromatic and impart a slightly sweet but tangy earthy flavour. Note though that a few go a long way. Cloves have been traded up to…
Written by
·
-
Cinnamon
Cinnamon is one of my favourite spices. It is the dried bark of the cinnamon tree and is amazingly aromatic and imparts a warm, spicy and earthy flavour. Long strips of the tree’s bark are sliced off and allowed to dry. These cinnamon ‘quills’ or sticks are then cut to size and sold as is…
Written by
·
-
Japanese Roasted Sesame Dressing
This decadent Japanese styled sauce is a blend of roasted sesame paste, mayonnaise, soy and mustard. It has a tangy sesame punch and then a balanced sweet creamy finish. I am simply addicted to it and use it everywhere. Makes me smile every time. 🙂 Along with it’s partner in crime (Japanese Mayonnaise) it goes…
Written by
·
-
Peanut Oil
Peanut oil has a lovely nutty aroma and a very mild taste. It imparts this flavour to the food and is excellent for shallow frying crumbed meat, vegetables and the humble potato chip. Commonly the oil is highly refined (and filtered and bleached) and that gives it a high smoking point like sesame oil. Commercially…
Written by
·
-
Fennel
Fennel is the seed of a tall perenial plant that was initially native to the Mediterranean coastline. It is in the same family as parsley and coriander. There is also one cultivar, Florence fennel, that is grown for it’s bulb. It makes for an amazing fennel and lemon salad. It is sometimes sold as an ‘anise…
Written by
·
-
Dhanna Dal
Dhanna Dal is the inner core of a coriander seed. You can get them at your local Indian grocer. They have a warm zingy nutty taste with citrus tones, are very morish and have a pleasant crunch. Dry-roasting them reduces the warm zingy taste and brings out the nutty flavour making it earthier and less…
Written by
·
-
PK’s Carrot Chips
These carrot and honey chips are a great alternative to potato fries. Even little fussy eaters will munch down on them. 🙂 #dinner #carrot #vegetarian #kidfriendlymeals Simply Cut the sides of your carrots to give you nice rectangular blocks. Cut these down further to get the chip width you like. Cover an oven tray in…
Written by
·
-
Porcini Mushrooms
As a recently born again mushroom addict I am making up for lost time. I am always on the look out for new varieties to try and Porcini are my current favourite. 🙂 I buy them dried from France as they don’t grow wild in Australia and they have resisted domestication. When you open the…
Written by
·
-
Lentils
Lentils have been with us from very early in agricultural history. There are many different types. They are a legume (just like peas and beans) that can be sprouted, fried, baked and cooked. They are very nutritious, a great source of protein and are low GI. I think they are a great ingredient in their…
Written by
·
-
PK Makes Michelle Bridges’ Lentil Shepherd’s Pie
You won’t believe how good Michelle Bridges’ super healthy vegetarian take on the classic shepherd’s pie is. I am avid meat eater but I think this is just as good as the beef mince and potato version I had growing up. It is infinitely adaptable and just goes to prove that vegetarians and vegans don’t…
Written by
·