Recipes using the Parisi family’s great fresh produce!
Fattoush Like this recipe? You’ll love my online Lebanese cooking class! Whenever I have stale Lebanese bread I generally turn it into pita crisps, then use some of them to make fattoush, one of the easiest and most delicious salads. There are as many variations on fattoush as there are Lebanese cooks. Some recipes […]
Lebanese Cauliflower Like this recipe? You’ll love my online Lebanese cooking class! I love the deep-fried cauliflower often seen as part of a Lebanese mezze, but it can be a touch oily. So I usually roast my Lebanese cauliflower in the oven instead. Roasting gives the same great caramelised flavour with less mess and […]
Ejjeh(Lebanese Omelette) Like this recipe? You’ll love my online Lebanese cooking class! In Lebanon, ejjeh (omelettes), typically filled with just green onion and herbs, are popular as a snack, part of a meze, or as a sandwich filling wrapped inside fresh pita – sometimes with a little extra green onion and parsley or onion and […]
Lebanese Lemonade Like this recipe? You’ll love my online Lebanese cooking class! Homemade lemonade is a delicious treat and very popular in Lebanon and, especially in summer, a typical way to welcome guests. Lebanese lemonade is also called Batrouni lemonade after the resort town of Batroun in northern Lebanon, famous for its beaches, nightlife and […]
Baba Ghanoush Like this recipe? You’ll love my online Lebanese cooking class! There are two names for a Middle Eastern dip made from eggplant that’s been heavily roasted – ideally over an open fire or charcoal to give it an addictively smoky aroma – mutabbal, and the better known baba ghanoush. Whether they’re different names […]
How To Segment Citrus Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Segmenting citrus gives dishes a professional finish and is easy once you know how. The same method is used for oranges, lemons, limes, grapefruit and almost any other citrus fruit. Citrus segments can be used in desserts, […]
How To Make Crispy Fried Shallots Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried shallots at home as they are quite different to (and infinitely better than) the commercially-available ones. Plus you end up with a pot of beautifully scented oil to […]
How to Make Dried Turmeric Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Chef David Thompson showed me how easy it is to make your own ground dried turmeric (powdered turmeric) at home. Of course you can buy it but, as David says, “the perfume and taste […]
How to Make Dried Ginger Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Of course you can buy ground (or powdered) ginger. But chef David Thompson showed me how easy it is to make your own and, as he points out, “the perfume and taste of homemade […]
How to Make Dried Galangal Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson You can buy powdered galangal in Asian grocers but, as Thai food expert David Thompson says, “the perfume and taste of homemade dried galangal powder is much more alluring and it’s so simple to […]
