All in Food
Cheesemaking was traditionally the domain of peasant women, which was part of the reason I was so interested in including it in my chefs gap year. A culinary art form with a feminine history, now mostly industrialised but being reclaimed as a craft by modern female producers? Well that ticks a LOT of boxes.
A recipe for Mirza Ghasemi, also called Persian Eggplant Dip, and an apology for my absence.
Vegetables make everything better, right?
They tell me patience is a virtue. I do not possess it. BUT this limoncello is worth the wait. Trust me.
Quinces are delicious. Even their smell is amazing; I’d rather have a bowl of fresh quinces than a vase of roses.
Pickling isn't a new concept for me; my old head chef is a Southerner who loved to pickle just about anything.
By limiting the ingredients I use, and choosing to cook a vegan menu I am setting boundaries for myself, and then seeing how far I can push them…
Enjoy it warm, cold, toasted the next day, outside in the sunshine or inside under your air-con.
There's a decent chance that somewhere in your extended family you've got a vegetarian, vegan, or perhaps an uncle who's cutting back. Cholesterol, amirite?
In every corner of this crowded, complicated country I found myself frustrated, and then fed. Often both at the same time.
Vada Pau is the dish of choice here. It's a cumin and turmeric spiced potato pattie in a chickpea batter, deep-fried and stuffed into a soft, white bun with a thick spread of very spicy chilli paste.
Here, dear readers, are several ideas for things to do with cauliflower that will hopefully change your mind about this misunderstood vegetable.
As is my way you can expect extremely unclear instructions. These are not concrete recipes, these are intended to be inspirational.
Prepare to be inspired.
