From Portugal to India: Vindaloo
After living in India for a while, one would notice the European influence in India. One would really appreciate their past presence over the Indian state of Goa, a once Portuguese ruled province. Somewhere aft...
Explore The Versatility Of Crêpes And Pancakes
Pancakes, crêpes, flapjacks... Not sure what the differences are? I got you covered.
First up, crêpes. Crêpe is a French word, crêpes are from France. Crêpes are flat, golden brown and round, if you give th...
Tips For Christmas Cooking
Thanksgiving has just got you warmed up for the holiday cooking. Next month, if you are planning something with friends or family, say a Christmas dinner at home, Thanksgiving cooking was just a wake-up call. I...
Three Cheers For Beer & Beer Recipes!
Beer is the oldest and one of the most unusual beverages created by man. We are told that it originated from Egypt or Mesopotamia, somewhere around 4000 years BC. The Hymn to Ninkasi was a prayer, a hymn sung t...
The Humble Masala Chai
In the recent decade masala chai has spread from the heart of the Indian subcontinent to the rest of the world. Though thought of as a fancy, 'exotic' and classy beverage in the west, it remains a bare necessit...
How to Velvet Your Meat
Ever wonder how that Chinese takeaway has that distinct, smooth, moist and tender meat? Whether it be chicken, shrimp, pork or beef it somehow has that unusual texture and mouth feel? Think MSG is the secret in...
Time to Learn the Omelet Flambé
An old classic, an 'endangered' flambé dish and an unusual dessert. Rum Omelettes were once a popular dish served in most European restaurants. It would be prepared live, by your table on a trolley and served, ...
Beuschel- Be A Man.
Beuschel is a traditional Viennese stew with Innards. Veal Lung & heart served in a warm brown gravy with semmelknödels i.e Bread Dumplings. This is quite a big recipe and the veal insides take a little lon...
The Delicate Soufflé Milanaise
The traditional soufflé is made with an egg yolk custard base and fluffed up with egg white and then baked till brown and almost double in size. Most of the time your soufflé will not have cooked properly and a...
The Foie Gras Report
Foie Gras is described as buttery, smooth, tasty and delicate. Goose or duck liver, a delicacy, enjoyed by the upper class and almost anyone who claims to have tasted it. Sadly it is banned from a list of notab...