Freekeh Salad Recipe
Freekeh is an ancient grain that is having a modern resurgence. Here we make a simple tomato and cucumber salad with freekeh. »
Recipes
Making Pasta with a Hand-Cranked Machine
After some experimenting with ingredients and technique, you're going to get great results comparable to fresh pasta from good delis and much better than the sad, dry stuff that comes in cardboard boxes. »
A Recipe for Porchetta
Traditional porchetta is a whole roast suckling pig that has been deboned, rolled, then roasted until the skin is a crispy golden brown. Here, we use a pork belly and a loin to obtain similar results. Impressive when done right. »
Carne de Vinha D’Ahlos
This classic Portuguese stew of pork, wine and garlic travelled the world with traders and settlers and became the template for dishes from India to the Caribbean and the Americas. For a relatively tiny country, Portugal has had a deep impact on world cuisines due to its colonial activities that spanned almost six centuries and involved large parts of Africa, the North Atlantic, North and South Am... »
Goan Vindaloo
This recipe honours the Portuguese roots of this classic dish while retaining many of the regional modifications that followed once Vindaloo gained a foothold in India. »
Trinidad Garlic Pork
The small tropical island of Trinidad has passed through the hands of 22 European occupiers since Christopher Columbus claimed it for the Spanish in 1498, accidentally discovering it on his third voyage to the New World. Portugal was never an occupying force but one of the country’s classic dishes Carne de Vinha d’Alhos is deeply rooted in Trinidad’s culture as a traditional Chri... »
Adobong Dilaw
Adobo is a popular dish and cooking process in Philippine cuisine that involves stewing meat or seafood in vinegar with garlic, bay leaves, black peppercorns, and soy sauce. The technique is similar to methods seen in European cuisine and the Spanish are often, and mistakenly, given credit for bringing Adobo to the Philippines. The truth is that the Spanish imported the name but not the method onc... »
Confit Garlic Scape Pesto
This pesto great way to stockpile on flavour. Get your garlic stem from farmers market. This is a great recipe that stores and freezes well. Make a batch, they make great gifts for your food loving friends. There are many garlic pesto recipes on the net. But nothing definitive. Google is not always your best friend. I was trying to find a ‘good’ and definitive recipe for a pesto with g... »
L’amor di Polenta – Almond Cornmeal Cake – 杏仁玉米蛋糕
L’amor di Polenta – Almond Cornmeal Cake – 杏仁玉米蛋糕 Print Prep time 20 mins Cook time 30 mins Total time 50 mins A cornmeal cake from Northern Italy. It is served in the best cafes in Milan. It’s light and delicate and pairs well with coffee for breakfast. This is a robust coffee cake. It is simple to make and hold well. I have used this base ingredients to make a thr... »
Torta di Lattuga – Lettuce Tart – 生菜餡餅
A savoury tart that can be served for breakfast, lunch and dinner. This herb tart shell is really robust. You can bake, refrigerate and reheat it and is still maintains a great texture. You can fill it with almost anything. As long as it is not too moist or wet and will soak the tart shell. It is great for using up any leftovers. Note that the moisture of the herbs, flour, humidity will effect the... »
