Recipes
The BFD Food Column: Torta Di Funghi (Wild Mushroom Tart)
Quiches, Torte, Pies Quiches, Torts and Pies have been around since chickens were laying eggs, man discovered that rennet hardened cheese and learnt to harvest and grind flour for bread and, of course, pie crusts. For me the ultimo in quiches or in this case torte is Chef Giuliano Bugiallis
The BFD Food Column: Garden of Eden Cheesecake
Garden of Eden Cheesecake From childhood memories, Mum’s baked cheesecake used to be for my siblings and me a fanciful dream, a cake dream that only came a few times a year. Our mother Hinda used to make the same baked cheesecake for the family four times a year
The BFD Food Column: Beef Wellington, Food Fit for a King
Wellington, the capital city of New Zealand, was named after Arthur Wellesley, the 1st Duke of Wellington, the very same personality that gave this dish its identity, the acclaimed beef Wellington. The similarity ends there. Beef Wellington is considered internationally the height of culinary cooking, while Wellington NZ by all
The BFD Food Column: Napoleon Cake-Vanilla Slice
Part 1. Napoleon Cake/Vanilla Slice There are many types of traditional pastry, shortcrust pastry, choux pastry, but none of them as versatile and decadent as mille feuille (thousand sheets/pages), better known in the English speaking kitchen as puff pastry. Appearing in gastronomic literature in France in the 1600s,
The BFD Food Column: Hamin/Cholent
Hamin/Cholent is one of my favourite dishes for winter and as winter is kicking in down there it should be a good one for your cookbook. This dish is a really long cooking stew (12 plus hours) full of goodness, flavours and aromas, perfect any time of year but
The BFD Food Column: Lahma Bi Ajeen
Lahma Bi Ajeen! Yah what? As promised in my last post, I am diving back into the Middle East and dusting off another obscure dish to whet your appetites with. The Ancient Kingdom of Aram is mentioned in the Old Testament, a kingdom that flourished around the same time as
The BFD Food Column: Torta al Limone / Lemon Tart
A lot of languages sound better than English. English in all of its multiple colloquial forms seems less romantic/musical and not as pleasant to the average ear as Latin-based languages. It appears it has taken on board a little too much from the Angles and Saxons from the 6th
The Staff of Life
I’ve enjoyed making bread (with a bread making machine) for years. With varied results, I might add. Since I’ve been ill and robbed of most of my energy, I’ve returned to this pastime, spending time trying to learn some of the techniques to get better results. YouTube