Rouille (Spicy Mayonnaise)

Rouille (Spicy Mayonnaise) Like this recipe? 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 […]

Pistou (Provençal Pesto)

Pistou (Provençal Pesto) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Pistou is the Provençal cousin of Liguria’s pesto, though it doesn’t contain any cheese or nuts and – unlike a classic pesto alla Genovese – the garlic in pistou packs a real punch. On its own as […]

Coriander Pesto

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 […]

Ful Medames

Ful Medames Like this recipe? You’ll love my online Lebanese cooking class!   Ful medames is a creamy Middle Eastern fava bean dip. Served with some fresh warm flatbread, yoghurt, mint, cucumber and olives it’s one of my favourite breakfast dishes, and it’s a great addition to a mezze table too. It’s popular throughout the […]

Labneh (Strained Yoghurt)

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 […]

Baba Ghanoush

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 […]

Sambal Terasi Goreng

Sambal Terasi Goreng Like this recipe? You’ll love my online Indonesian cooking class! Sambal terasi goreng is the most common of the many sambals found throughout Indonesia. Sambal means chilli sauce and terasi is Indonesia’s pungent shrimp paste, virtually identical to Malaysian belacan and similar to Thai gapi. Sambal terasi originated in Java, where it’s […]

Bagna Cauda Recipe

Bagna Cauda Like this recipe? You’ll love my online Northern Italian cooking class! From the landlocked region of Piedmont pressed against the Alps in north-western Italy, bagna càuda was originally a peasant dish that made the most of winter’s limited vegetables by dressing them in a rich garlicky sauce. Bagna means ‘bath’ and càuda, ‘hot’, […]

Muhammara Recipe (Turkish Capsicum & Walnut Dip)

Muhammara Muhammara is an easy Turkish capsicum and walnut dip that’s so delicious, you’ll be whipping it up to serve alongside everything. It’s especially good with seafood and a wonderful addition to a mezze table. I like to oven roast capsicum as the slower cooking gives a deeper flavour. But if you’re short on time, […]

Borani Laboo Recipe

Borani Laboo (Persian Beetroot & Yoghurt Dip) Persian food is colourful, tasty and healthy. Borani (sometimes written burani or boorani) are Persian vegetable dips made with a tangy yoghurt base, that fire up the appetite for what’s to come and also cut through the rich braises at the heart of Persian cuisine. Spinach is popular […]

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