Round and round One of the things I find fascinating about creating in the kitchen is the simple, yet astonishing blend of cultures, flavours and timeframes. This is what happens when you prepare a dish of couscous. One of the first written references of this tiny semolina is from an anonymous, 13th-century North African cookbook….
06
Jun
Jun
Protein Punch Everybody appreciates quinoa these days… Not only is it a versatile grain, gluten free, but also it is a chameleon ingredient that packs a protein punch. You can create variations of this salad by incorporating a wide range of alternate ingredients in order to give it a Mediterranean flair. Quinoa Salad with Cranberries and Herbs…
02
Jun
Jun
Naughty but Nice This recipe is from of my favourite London bookshops, “Books for Cooks” in Notting Hill. They publish their own collection of recipes every year. I have being collecting these books for the past 20 years. Spicy Pork Meatballs with Fennel and Olive Salad Ingredients 500 g ground pork 2 garlic cloves, minced 1 tablespoon fresh mint, finely…