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Dear readers, For over two years I’ve had the pleasure to research, test, research and write recipes, quirky foodie facts, book reviews and edible postcards from across continents for you. It has been a great adventure and your feedback and interest has been the best reward. I am excited to announce the launching of my new website PASS THE CHIPOTLE , a site fully dedicated to celebrate Mexican flavours one dish at the time, with a pinch of history, folklore and traditions. Whilst Be the hero of your own kitchen will remain online and available for you to enjoy the archives with some occasional new additions. Come with me and let’s step into this delicious new adventure! Pinky. Advertisements

Fingerlicking sticky sweet-sour pork bowls

Everyday life has its own struggles and challenges, we all know that. Often we find ourselves drained and in need of a tight hug with a reassuringly whisper saying everything is going to be fine. For those that for whichever reason are away and struck with homesickness trying coping with it all: I’m with you, believe, I know exactly how you feel. So here is a nice recipe that serves as a self, warm, containing hug. The fragrant sweetness of the pineapple and the sticky sauce warranties to send your worries away. This is a skinny version, the original recipe features on The Hairy Bikers‘ Asian Adventure, you can read the review of that great book here. To make enough for 3 -4 servings, plenty for leftovers you will need: 700g spare ribs chopped (or diced pork chops) 2 eggs 1 tbsp corn flour Vegetable oil for frying or coconut oil. 3 tbsp tomato ketchup 1 ½ cup chopped pineapple (try to use fresh) Salt 1/5 cup orange juice Chlili flakes Serving suggestion: Steamed rice Method: …

Uova da raviolo, the mother of all ravioli

In a previous post I’ve written about the anecdotical assumptions on the history of tortellini and Lucrezia Borgia’s navel. This time I’ll show you how to make an epic and rich raviolo. Uova da raviolo is a a single raviolo with a ricotta and spinach nest and a raw egg yolk that when boiled and lightly fried in butter cooks gently but remains tender and gooey, adding a luscious creamy texture that balances the freshness of the cheesy next and earthiness of the brown butter sauce. There is nothing complicated about this recipe, if anything it takes practice to achieve a thin, even pasta sheet and be careful when boiling it, otherwise is a straight forward, comforting dish at its best. Quick note on the name, in Italian the nouns ending in o in their singular form, change to i in plural. Raviolo = singular > Ravioli = plural. Just like gnocco > gnocchi; spaghetto > spaghetti, etc.) On with the recipe. To make 6 ravioli to feed 3… or 2, you will need:  100g strong wheat flour 2 …

The Kaiser of all rolls and the Austrian bakers’ victory

Just like the rest of central Europe, in Austria there’s a long tradition of home baking that has been influenced by Bohemian, Swiss, Italian, Czech and of course German bread and pastries. But a shared passion for dainty rolled buns dates way back to the lavish 18th century empires. The fine Austrian baking and patisserie productions have been a source of pride for rofessional bakers but things weren’t always easy for them. The Kaiser in question. Once upon a time in the 19th century, the baker’s guild of Austria faced severe obstacles when the prices of bread were fixed by the state, after much negotiation and soft power politics, the guild manged to convince the Kaiser Franz Joseph I to abolish fix prices and let the free market self-regulate, after granting the petition, the gild named the popular semmeln or bread rolls after him and the Kaiser rolls rose to fame. Franz Joseph Emperor of Austria and was also responsible for taking the Habsburg Monarchy to a whole new level of power and after the …

Ploughman’s Sandwich: The best of Britain in every bite

From humble ingredients come the best soul feeding, tummy filling feasts. It is often the case that hard working peasants and farmers who have made it possible for civilizations to thrive live hard lives, working from dawn to dusk their dedication and efforts have indeed contributed to shape our diets. But what do they eat?  what has their culinary heritage been, and how has their food made it to become cultural gastronomic staples? Britain’s evangelistic passion for sandwiches tells the story of its own culinary evolution and to illustrate this let’s explore the history of the ploughman’s sandwich. First things first, a ploughman is just another name for farmer, especially those who plough the earth to prepare the fields to be planted. It’s easy to imagine they have: little time to eat, need to refuel good and can’t spare the time to do complicated lunch prep. A ploughman’s lunch is a simple picnic consisting largely of: bread, cheese, cucumber, tomato, lettuce and a sharp and either sweet or savoury of pickled vegetables, this humble meal …

The emperor’s favourite: Pasanda Curry

Pasanda is thick, creamy, aromatic and velvety looking and by far one of favourite curries ever. The history of this dish dates back to the 16th century and became a staple at the courts of Moghul Emperors of turco-mongol origin that ruled India under a Muslim Persianate dynasty. In Urdu, thw word pasande means “favourite” and was prepared with the fines cuts of meat, but nowadays it is equally prepared with lamb, chicken or sea food. It is considered a mild curry because of the use of coconut milk, ground almonds and shredded coconut that give it a thick granular texture yet creamy and rich. Now, I have seen several versions of this dish, some with more or less coconut milk and some with more or less tomato puree. I prefer my Pasanda milkier and creamier yet spicy, also it gives it a great look from the more common red, green or orange-golden curries. This makes a great dish for a special occasion a dinner party or birthday lunch. To prepare this luscious curry -chicken …

Eating yourself clean.

For my regular readers and new ones too you might find that I’ve explored the many sides of food as research topic, from cultural practices, gastronomic traditions, philosophy, literature, religion and a topic I’ve been thinking about is food as medicine or as a tool to heal. I invited Alex Vickers to share her own life story and how she decided she wanted to help people live better. which I find very interesting to say the least, I hope this piece provides you with a whole new angle to see food and how we can better relate to it.  Alex Vickers is a Naturopathic Nutritional Therapist (Dip.Nut.CNM) She has a great interest in food and the good (or harm) that it can do. She is passionate about sharing her knowledge with others and helping them to the best health.   The path to wellbeing begins with: ‘First do no harm’. First of all, what is a naturopath health practitioner? I hear you ask, well is a professional who applies natural therapies to heal, balance and help …