Tag: ingredients
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Chickpea (Garbanzo Bean)
This high protein legume (beans and peas are also legumes) can be eaten in salads, turned into falafel or hummus, ground into flour, added to soups, stews, stir fries, curries and … the list might be endless. 馃檪 Canned or re-hydrated (if you buy them dry you need to soak them in water over night)…
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Sesame Oil
There are two main types of sesame oil. Both are from the white sesame seed, raw it makes a light coloured oil, roasted before the oil is extracted makes for a darker oil. I love it but although it is widely regarded as have a high smoke point, using too much of it or burning…
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White Sesame Seeds
Apparently the tiny seed of this flowering annual is one of the oldest oil seeds known to man.聽It hails from Africa and India originally but is now grown all around the world (see聽en.wikipedia.org). Like a lot of cooking ingredients it tends to be a love or hate thing. Personally I love the nutty crunch they…
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Cheese: Calcagno Pecorino With Black Peppercorns
I love Italian cheeses and this one is one of my favourites. It is made from sheep’s milk and generally aged for several years. I have read that it hails from Sardinia and Sicily I am going to use it as a secret weapon in my Spaghetti Cacio e Pepe but this cheese can be used…
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Balsamic Vinegar
Balsamic vinegar has the lovely sour and tangy taste you expect vinegar to have but with a sweetness. The sweetness is either produced naturally in traditional methods or from added sweeteners in the mass produced versions. I use this particular vinegar in salad dressings, on cheese and marinades. It is lovely when dripped into olive…
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Thickened Cream
Thickened cream has about 30-40% fat and then the manufacturers generally add gums and or gelatin. This process allows the cream to hold up well when heated (boiled even during cooking). I use it in my curries and pasta dishes. 馃檪 Just like heavy cream, it is also perfect for serving alongside cakes and pastries.…
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Dried Garlic
A great way to preserve your garlic crop is to dry them.聽You will get just shy of a tsp of garlic flakes per clove. 馃檪 Note: This method is great for drying onions too. See聽Dried Onions. Simply peel the cloves and then throw them in your dehydrator or on an oven tray. Dry them until…
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Double Cream
Double cream (heavy cream in other countries) is rich and luxurious. The brand I am using is pasteurised cow’s milk cream and has around 51% fat content. Double cream holds up well when heated due to its fat content. It is also perfect for serving alongside cakes and pastries. Enjoy, PK Related Links: see more…
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Turmeric
Turmeric is one of my essential cooking ingredients. You will see it peppered throughout the blog as it forms the basis for many masalas and marinades. It is reputed to be very good for your digestion and helping to reduce inflammation. Fresh turmeric is becoming more available in Perth. You can use it as you…
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PK’s Easy Rabbit Stock
For that stock that is a little bit different than chicken but still light, consider rabbit. I follow Scott Rea’s advice when I break down whole rabbits (see his FB page聽https://www.facebook.com/Scottreaproject聽for great catching, butchery and cooking advice). He recommends using the front legs and rib cage for stocks and the like. So I do. 馃檪…
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