All posts tagged: Recipes

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 …

Peyton and Byrne. British Baking

These days there’s hardly any famous restaurant, bistro or bakery that doesn’t have their own book. Im not sure if it comes from a genuine desire to share the recipes and their take on whatever food they make or if these days is just another entry on the marketing to do-list for every food business. Some books only come through as nice coffee table props, glossy pictures and expensive paper. Others apart from being pretty, actually feel genuine and tell a story. The latter is the case of this book. Posh and sophisticated, the Peyton and Byrne group doesn’t really strike as the story of a cozy cottage industry but just because a business takes off and becomes an emporium that doesn’t mean it’s less authentic. I have enjoyed reading and baking recipes from this book because they have a real feeling about them, it almost feels like baking from hand written manuscripts that had been passed down by an old aunt or grandma herself. Yes, they’re traditional British tea-time favourites with no attempt to …

A fig tart to kill for (almost literally…in Ancient Rome at least)

The famous Roman statesman and writer Cato the Elder –author of De Agri Cultura in which he described a bread called: Mustaceus, find more about it here– persuaded Rome to go to war “over some figs”. Seems like Cato feared that the Phoenician colony was becoming a threat to the Roman trade of African products and as proof of it he presented the senate with a bunch of large ripe figs claiming they had been brought from Carthage. Apparently this was enough to instigate the senate to take military action against the Phoenicians… and yet again Rome went to war in what became known as the Tertium Bellum Punicum or Third Punic war (149–146 BC). The word punicum means phoenecian in Latin. Figs (Ficus sycomorus) have been present in religious, medicinal and gastronomic texts and oral traditions for millennia. They were first domesticated in south west Asia and the Mediterranean area and there are more than 800 cultivars and species that go from vines to shrubs, trees and bushes. Figs have long being regarded as …

“The Everyday Gourmet. Essential Secrets of Spices in Cooking” Course Review.

The Great Courses: The Everyday Gourmet. Essential Secrets of Spices in Cooking. Chef-Instructor Bill Briwa The Culinary Institute of America (@CIACulinary) Chef Briwa’s credentials: Graduate of The Culinary Institute of America (CIA) Over 30 years of experience in the hospitality industry. Resident chef for The Hess Collection winery in California’s Napa Valley. Executive chef for The Wine Spectator Restaurant at the CIA at Greystone. Officer on the board of the St. Helena Farmers’ Market.

Nigella Express. Good Food, Fast

 By Nigella Lawson Chatto & Windus (2007) It seems almost redundant to explain who Nigella Lawson is, but for the sake of argument I will. Nigella Lawson is a renowned British food writer and tv cook. She made a name for herself after she graduated from Oxford University and began writing restaurant reviews for The Sunday Times in the mid-1980s.

A taste from the caribbean

Plantain is a cultivar of the musa, commonly known as banana. Plantain have a higher sugar content, are bigger in size, have a dark yellow colour and has a dense rich pulp covered with a thick skin. Although it is commonly associated with African and afro Caribbean food this cultivar is actually from south East Asia.