This is really an addendum to my post on cooking forbidden rice in the simmering basket. I was so excited at an added advantage of cooking it this way I simply had to share it straight away! After posting the blog on Facebook, I had several comments, mainly from friends in Australia who said they … Continue reading FORBIDDEN PURPLE TREASURE!
Black rice is called Pulut Hitam in Malay and Kavuni Arisi in Tamil and in China was known as Forbidden Rice as it was only allowed to be eaten by royalty or the very wealthy. It is sticky and lends itself deliciously to desserts sweetened with raw sugar and coconut milk and in Thailand is eaten with fresh … Continue reading NO LONGER FORBIDDEN RICE PUDDING
There are so many reasons why mayonnaise never featured in my culinary repertoire. I never took to mayonnaise from a jar. Too heavy (how ever much Hellman's tried to convince me otherwise). Forget about making it by hand. Quite apart from the risk of RSI, the risk of slowing down the whisk movement or drizzling … Continue reading MAYONNEASY!
I don't know who sent it to me but I received an email asking me to go along to find out more about a concept called Menu Next Door. I was intrigued. I went along and was blown away by the passion, positive attitudes, kindness and willingness to share thoughts and ideas (and packaging too) of this … Continue reading MENU NEXT DOOR
Kaya is originally a Hainanese spread best described as coconut curd. A sublime combination of coconut milk, sugar and eggs. Kaya on toast with a couple of very soft boiled eggs and a cup of local coffee is heaven. It was eaten at coffee shops in Singapore known as kopitiam since as far back as 1919. Since 2000, … Continue reading KAYA SET & MATCH!
We went on a two week holiday to beautiful Studland Bay in Dorset. My husband, daughter, her friend, my son and my Thermomix! The compact TM5 is a kitchen in itself. Packed neatly in it's own bag in a corner of the boot, it came on the drive down with our luggage and then slotted in … Continue reading HOLIDAY HOMAGE
I can't remember whether it was aged related myopia or growing awareness of how much reliance the processed food industry relies on toxic preservatives and flavour enhancers that first made me stop reading labels on packaging whilst food shopping. Sadly the Asian food market uses MSG in pretty much everything processed. The E numbers and … Continue reading Back to Black Bean