Swordfish à la Bouillabaisse Like this recipe? You’ll love my online French cooking class featuring the food of Provence! It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique […]
Persian Halva Like this recipe? You’ll love my online Persian cooking class! Halva, meaning ‘sweet’ in Arabic, is popular throughout the Middle East and Indian subcontinent. Unlike the tahini version often seen, Persian halva is made from a flour and butter dough, flavoured with two of Persia’s most popular ingredients: saffron and rose water. It’s […]
Indian Rice Pudding (Kheer) Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Called payasam or kheer, this rice pudding is one of the most typical southern Indian desserts and has as many variations as there are cooks. At its simplest, it’s rice simmered in milk with a pinch of […]
Saffron Poached Pears Like this recipe? You’ll love my online cooking class Inspired by Janni Kyritsis! I love the simplicity of these saffron poached pears that chef Janni Kyritsis taught me to make many years ago. At MG Garage he served them alongside a delicate cardamom-scented blancmange made with yoghurt – I like them with […]
Guinea Fowl Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Variously written as bisteeya, bastilla, bestela, bastila, pastilla or pastila, this Moroccan pie has many variations but is traditionally an elaborately spiced preparation of pigeon, egg, almonds and warqa pastry, which is similar to Greek fillo pastry. […]
