This recipe is one of those cleansing, healthy fares that is perfect for a light meal. A thinner consistency would make a nice, light soup whereas as thicker consistency would serve as a side with any noodle or rice based main course. It whips up in a jiffy and is best eaten fresh, straight off the heat.
Orange and Lemon zest not only add flavour to dishes, they also serve as pretty decorations. A little list of handy things you can do with your citrus fruits.
The origin of vinegar is closely related to the history of wine. Shortly after the discovery that undisturbed grape juice turns into a pleasantly intoxicating liquid [wine], came the realisation that exposing wine to air for a period of time will turn it sour. The sourness comes from bacteria, which turns the alcohol into acetic acid. The word vinegar comes from the French term vin aigre which means sour wine. While there are many different types of vinegar, including those …
Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice or soy beans. Before being ground into a paste, the mixture is aged for between six months and three years. The length of fermentation affects the flavour and colour of the miso, which can range from white [pale yellow] to red and almost black. Darker …
I was hit by "3-30itis" as they say it in the Campbell soup ads on telly. Severe hunger pangs I tell you! I picked up this little book called "The Muffin Bible" and started flipping pages. I have in the past experimented with a few recipes from this book and I have always had to make major modifications. The recipes have obviously been printed without testing first or have simply been scaled up or down, again without testing. …
When I was living in Singapore, one of my favourite bakeries to visit was "Four Leaves". They had amazing cakes and a delicious array of baked buns and goodies. I surprise myself when I say this but I think Singapore had better bakeries and a mind boggling variety of freshly baked goodies than I have seen here in Australia. One would think otherwise, but it is most definitely true if you start counting "Kaya Buns", "Green Onion Scrolls", "Pineapple Tarts", …
I have a deep-rooted bond with ginger, no pun intended! Like my PC, it is something I cannot do without for even a single day. So come winter when the ginger prices in Sydney shoot through the supermarket roofs and it becomes more and more scarce, I get very grumpy. I need it in my daily cuppa of ‘Adrak Chai’. I need it for making my curries and flavouring my stir-fries every other day. I use it quite liberally too. …
As always I was very eager to get my hands on the new Autumn Issue of my favourite Donna Hay magazine. And guess what the central photo spread was about? Apple Picking!!! Yep, the number one thing on my "to do before 35" list. Naturally I was enthralled by the gorgeous photography and page after page of delicious apple recipes. The layout was clean and simple, the emphasis on the fruit and abstract views of the orchard. One recipe in …
