I ploughed through my work this Friday and left myself enough time to try my hand at macarons, something I hadn’t made since 2015. Macarons are a simple delicacy made from the finely ground flour of almonds, confectioners sugar and egg whites, then combined with the required quantity of
“Home cooked” denotes healthy, tasty and honest food, the kind of food that Mum or Granny used to make. No tricks, no risky flavours, no verve or culinary pirouettes. Simple meat and three veg kind of food, and when you are busy with other things an easy option to fall
Pâte à Choux /Choux Pastry I find myself delving into more traditional recipes, many from my memories of the 1970s. While a lot of these foods never really went out of fashion in the patisseries and eateries of Europe, the fusion and molecular cooking that have swept the world more
In this part of the world, it seems that almost anything can be served up in a pita. Most people are familiar with falafel and shawarma. Other local foods are served on pita like lahme bajen, or the pita is used as a spoon to scoop and wipe hummus and
This weeks post is tasty Spinach soup, a simple very quick delicate and visually attractive way to warm your cockles and sigh aahhh afterwards. There is not much you can write on the origins of spinach soup but I will give it a go. Spinach first appeared in the region
Just back from the paprika and fishy flavour of the Maghreb, we are now off to the boot of Italy. Timballo, a long-forgotten traditional dish, almost never seen on a restaurant menu anywhere ever, received positive exposure when appearing in a cameo role in the foodie movie Big Night released
Every ethnic group has its culinary pride. New Zealand Maori tout their under-dirt cuisine called the ‘Hangi’, the English have toad in the hole, the Scots wave around their Haggis, the Germans put that look on their face with their sauerkraut and the French, apoof! (their cuisine largely exists because
Once upon a time upon a time, Mums used to make everything. Thinking back, one has clear memories of homemade bread, cakes, jams, preserves, muesli, ice blocks and even delish homemade cooked ice cream. These days one buys it all but rarely feasts on anything other than tasteless empty pleasures.
This week I am doing one of my favourites that my mother in law used to spoil us with. Malka Yemini may her memory be blessed was a renowned cook with many feathers in her culinary cap, part Yemenite part Sephardi she had a well-stocked and colourful larder. Bougatchia which
Lyndal Collins Monash University Being in isolation might be a great time to try something new. In this series, we get the basics on hobbies and activities to start while you’re spending more time at home. In the midst of this global pandemic, a sourdough revolution has been born.
Parmigiano Melanzane What a great way to say Eggplant Parmesan. Full of gusto, Latin rhythm and a superbly succinct description of the portion at hand. Eggplant parmesan is a mix of continents. The eggplants originate from Asia, the tomato from South America and the cheese from Italy where it was
Michelle Bradford Pistachio Lemon & Raspberry Cake with Mint Syrup For the Cake * 250 g butter softened * 220 g castor sugar * zest of 1 lemon * 4 eggs * 100 g ground almonds * 100 g ground pistachios * 50 g plain flour * 1 tsp baking powder For the Syrup * Juice of 1 lemon
The culinary dish paella finds its origins in the Valencia region of the Iberian peninsula known today as Espania or Spain. Round rice, the principal ingredient of paella, was introduced to “Spain” in the eighth century CE by the Moors after their invasion and conquest of Iberia. The Arabs and
