They say you learn something new every day. The new food technologies have been changing so rapidly, it’s getting pretty hard to keep up with what’s available. There is of course an upside to the industrial technology frenzy in food and that is the opportunity to produce foods
Winter has arrived here in Jerusalem and a hearty soup meal is the panacea to both stave off your hunger pangs and help keep the chill out of your bones. Pulses – beans – make nice, thick, never-fail soups – full of flavour, protein and general healthy goodness. Cost-effective and easy to make,
spillerfamily.info Modern muesli is a sham: even if you make it yourself, unless you use the original formulation. You can see why if you compare Dr Bircher-Benner’s original (and genuine) recipe comprised of lemon juice, rolled oats, water, sugar, milk, ground almonds and 95 per cent freshly grated
There is no need to purchase ready-made and healthy breakfast treats when they are so easy to make in your own home, reasonable in cost and take so little time and attention to produce. I always find that there are never enough nuts and dried fruit in the bought granolas,
Some are afflicted with coeliac disease, while others believe eating less or no gluten is healthier for them, but whatever your reason, gluten-free oatmeal and chocolate chip cookies are easy to make and can be tasty. I am always looking for good biscuit recipes and this one was recently sent
With the war still raging on all fronts and beyond, volatile Jerusalem is ironically living up to its name as the city of peace, and now quiet. From up high we hope and pray for the quick release of all the live hostages and the return of the bodies of
One of the hardest things to deal with when confined at home during an extended conflict or war is the abundant amount of forced free time one has on one’s hands. Here I am a week into the conflict. With my place of employment closed, I find myself rising
I don’t know what the price of peppers (capsicum) is like in NZ, but up here in Jerusalem they are pretty cheap and a sweet, colourful and tasty side-salad option. This is a great addition to a light meal of pita and cheese, with an omelette or as part
This one will surely take you back in time. Remember these at family affairs, on the buffet table alongside the cheerios on toothpicks and mini sausage rolls? Vol-au-vent is a charming and simple use of puff pastry or mille feuille, first appearing in France in the late 19th century. It
Jewish festivals like the Sabbath (barring Passover) are celebrated by breaking challah bread after the benedictions and before eating the festive meal. Instead of being plaited, on Rosh Hashanah the challah bread is baked round. The round challah is symbolic of continuity or the cycle of life and, as we
Making chutneys and preserving garden produce is a childhood memory of mine from the 1960s and 1970s. I remember Mum with her store cupboard shelves stacked to the ceiling with bottled fruits, veg, relishes, pickles and chutneys. Of course, those were the days when Auckland was crisscrossed with quarter-acre sections
Aioli is literally translated as garlic and oil. It is a dip or condiment offered to accompany tapas, antipasti or breads. Simply, aioli is egg yolks emulsified with oil and infused with simple flavours, such as lemon juice, crushed garlic, white wine vinegar, salt and pepper (you can add whatever
Last week you were served up scrumptious oven-fresh Viennese breakfast rolls; this week, we have the perfect breakfast topping with which to embellish those rolls. Eggs Benedict is a very classy cholesterol-rich brunch treat dating back to the middle of the 19th century. The original recipe appears in the cookbook
If you’re going to have a plated and fancy breakfast with eggs Benedict and Hollandaise sauce, good breakfast rolls are a must. The Viennese are renowned for their pastries and breads and the Viennese breakfast roll is up there with the best of their breads. This is a recipe
Salt is the magic ingredient that enhances the taste of almost everything. Without salt most foods will seem bland or uninteresting. In the days of antiquity Roman legionaries received their salaries in salt. The term salary (pay) comes from the Latin word sal or salt. Salt was used for preserving
The plain butter croissant we enjoy with our morning coffee is widely acclaimed as a French national food treasure, but it actually has its roots in the Austrian capital of Vienna and only migrated to Paris in the first quarter of the 19th century. They are relatively easy to make,
