Recipes using the Parisi family’s great fresh produce!
Maast-O Khiar (Persian Yogurt Dip) Like this recipe? You’ll love my online Persian cooking class! Yoghurt and rice are natural companions and, given that rice appears at virtually all Persian meals, so does yoghurt. At its simplest it’s a bowl of thick, tangy natural yoghurt, but it’s also often maast-o khiar, which is a little […]
How To Peel A Peach Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Peaches are one of summer’s great gifts, delicious just as they are, sliced into salads and in desserts; but first we need to get rid of that fuzzy skin. A vegetable peeler is handy for peeling […]
Poached Quinces Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Quinces are a wonderful old-fashioned winter fruit. Unlike their sweet cousins – apples and pears – they’re virtually inedible raw. They come into their own when they’re slow-cooked, turning a beautiful rosy colour. The longer they’re cooked, the deeper […]
Thai Chilli Jam(Nahm Prik Pao) Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Chef David Thompson taught me to make this Thai chilli jam (nahm prik pao), which is a great addition to any stir-fry. He also taught me that it’s much easier to snip dried chillies open with […]
Vietnamese Pickled Vegetables(Đồ Chua) Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Vietnamese pickled vegetables, called do chua (đồ chua) in Vietnamese, are super easy to make and delicious served alongside any southeast Asian dishes. Traditionally vegetables were pickled during the warmer months when they were abundant, so they […]
Rouille (Spicy Mayonnaise) Like rouille? You’ll love my online French cooking class featuring the food of Provence! The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can confirm […]
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 […]
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. […]
How To Cook With Banana Leaves Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s good to know how to cook with banana leaves as they’re wonderfully versatile. They can be used to wrap all sorts of food for cooking and presentation and also as plates or serving platters. […]
Chicory Gratin Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! In northern Europe, notably Switzerland, the greens of chard, chicory and curly endive are often discarded, as it’s the crisp stems that are prized. There’s no need to waste either part of these tasty, healthy vegetables. Use the […]
