Tag: ingredients
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Durum Wheat Semolina
Semolina is made from a mix of wheat kernel middlings. Wheat middlings are parts of the wheat kernel that are removed from the kernel to get to the endosperm (the inside of the kernel) the purest parts of which are used to make the fine flour we bake bread and cakes with (source information from…
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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…
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Semolina Flatbread: Rougag
This was my first time making flat bread and I am not much of a baker to begin with so I was stoked with the result. This has to be the oldest form of bread making (that long history in itself is exciting) and you are going need a lot of elbow grease and a…
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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…
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White Wine Vinegar
White wine vinegar has very pronounced aromas and multi-layered flavours, it is more than simply sour. It is great in salad dressings, mayonnaises, marinades and dips. You can swap it in and out with apple cider vinegar and like other clear vinegars it won’t change the colour of the dish. The flavours can range and…
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Prosciutto Crudo
Prosciutto crudo is made from a pork ham that has been salt cured and then air dried. It differs from hams that have been salt brined and then cooked (called prosciutto cotto). Prosciutto crudo is finely sliced and is often eaten uncooked in antipasto, tasting plates, salads and the like. Cooked, it can be found…
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Jamie Oliver’s Egg Mayonnaise
Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us. We bought Heinz Whole Egg Mayonnaise exclusively. They stopped making it in Australia for a while so we would stock up when we travelled. We even requested care packages from people overseas. So you understand what it means to…
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Cheese: Taleggio Cheese
I love Taleggio for its smell and tangy fruity taste. This cheese has a real presence and it is one of the most pungent cheeses I have tried. I actually like the smell and encourage you to try this cheese and if you don’t like the smell be assured it doesn’t taste like it smells.…
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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…
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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…
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