Pesto alla Genovese Join one of my food & wine tours to Italy to discover more Italian regional specialties! Although pesto means ‘to pound’, the classic Ligurian pesto alla Genovese, from the port city of Genoa, is traditionally made by crushing – rather than pounding – the ingredients in a marble mortar using a wooden […]
How To Make Paratha (Kerala Parotta) Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! India has so many delicious flatbreads, including roti, naan, puris and dosas. But Kerala parotta (called paratha in other parts of the country) is my favourite one to make. Making parotta is so easy once […]
How To Make Paneer (Indian Cottage Cheese) Like Cheese Making? Discover How Easy It Is To Make Ricotta-Style Cheese. If you’ve never made cheese before you’ll be delighted by how easy it is to make traditional Indian cottage cheese, paneer, from just milk and lemon juice. Paneer simply means ‘cheese’ in Hindi as it’s the […]
Hand Rolled Sardinian Pasta: Lombrichi & Cicciones Join my food & wine tour to Rome & Southern Italy to discover more Italian regional specialties! This simple Sardinian pasta dough can be used to make several different hand-rolled rustic pasta shapes with a lovely chewy texture. It’s made from a harder wheat than the soft wheat […]
Ginger & Garlic Paste Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Ginger and garlic paste is a base for many Indian and south east Asian dishes. This recipe is inspired by the Thai version which also includes coriander root. You can buy ginger and garlic paste already […]
Come Back Sauce Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! Once you’ve learned to make mayonnaise (see link below), you’ll be able to make the best Mississippi come back sauce, a southern classic. If you’re a fan of sauce Marie Rosé, Thousand Island dressing or Cajun […]
Coriander Pesto Like this recipe? You’ll love my online Caribbean cooking class! I love classic basil pesto alla Genovese (see video below). Pesto means ‘pounded’ – the same as Provençal pistou – so when I had a couple of bunches of coriander leftover in the fridge I wondered what other ingredients might be added for […]
Aïoli Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Aïoli, the butter of Provence, is so much more than garlic mayonnaise. In Provence aioli is the centre of a grand feast of raw and steamed vegetables, boiled eggs, and often a little poached fish, called Le Grand Aïoli. […]
How To Make Caramel Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It takes a bit of practice to learn how to make caramel – the skill is in knowing just the right moment to take the pan off the heat. Professionals make caramel without water, just heating pure […]
How To Make Caramelized Onion Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Good caramelized onion takes a steak sandwich, hamburger, or simple grilled sausages, from good to great! You can’t rush caramelised onions, it’s worth taking the time to reduce them down to a really dark, sticky mass. […]