How To Make Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Dashi is the stock that forms the cornerstone of Japanese cooking – and it’s one of the easiest stocks to make. Although the most common dashi is made with thinly shaved dried bonito (katsuo-bushi), vegetarian dashi made […]
Tomato Sauce Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good tomato sauce is a basic in every Mediterranean cuisine. Use it to poach Lebanese stuffed zucchini, to dress a simple pasta or gnocchi, layer into eggplant Parmigiana or lasagne or add a pinch of hot smoked paprika […]
Labneh Like this recipe? You’ll love my online Lebanese cooking class! This popular Lebanese dip is sometimes referred to as a cheese, but it’s really just strained yoghurt (sometimes called hung yoghurt). It takes a day or so to make, but next-to-no hands-on time. Apart from yoghurt and salt, all you need is some muslin […]
Za’atar Like this recipe? You’ll love my online Lebanese cooking class! Za’atar simply means thyme in Arabic and the smell of wild thyme crushed underfoot as you walk through the hills in Lebanon is one of the most evocative aromas. Za’atar as a spice blend is a mixture of dried thyme, sumac (a ground tangy, […]
Lebanese 7 Spice (Baharat) Like this recipe? You’ll love my online Lebanese cooking class! The classic seasoning in most Lebanese dishes is 7 Spice, also called baharat, and each cook and spice merchant has their preferred combination and ratio of spices. Many blends contain more than seven spices, as the “seven” may more literally mean […]
Laban Matboukh (Yoghurt Sauce) Like this recipe? You’ll love my online Lebanese cooking class! Cooked yoghurt sauces are popular in the Levant, Turkey and parts of Central Asia. Some are stabilised with cornflour, but Middle Eastern food expert Anissa Helou recommends egg, which I prefer as it gives a very stable result without changing the […]
Lamb Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes While we often talk about making chicken (see video below), veal, fish and vegetable stocks, lamb stock is less common. Which is a shame as lamb stock is a flavour bomb – a secret ingredient for making the best […]
How To Make Croutons Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Croutons (croûtons in French) are a good way to use up stale bread and are great with dips and soups or tossed through salads. The name crouton is a diminutive of the French croûte, meaning crust. Originally […]
Swiss Spätzli Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! I love eating spätzli in Switzerland where they’re also known as chnöpfli (or knoepfle). While the Germans and Austrians make spaetzli too, they serve them simply boiled – the butter-loving Swiss go a step further. Once boiled Swiss […]
How To Make Bouquet Garni Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bouquet garni (literally ‘garnished bunch’) is a French term that often appears in English recipes. It refers to a small bunch of fresh herbs tied together and used to add flavour and aroma to stocks, sauces […]
