For most of us the very idea of an “artichoke” is intimidating – never mind peeling one! But, all is not lost and things aren’t as bad as they seem. Watch the video.
Shortcrust pastry for the Pissaladière or anything else, really.
This is honey-to-sugar conversion table that might come in handy when making desserts. Curiously enough although honey is sweeter than sugar it also has lower glycemic index than sugar; not to mention that honey contains other nice things in it, whereas sugar is… sugar. Check the Notes at the end of this post. Here we go.
How to Make Indian Naan Bread without Yeast. There are many recipes out there for making Naan bread. We believe that this is an interesting one. Omitting sugar is probably a good thing. Enjoy!
How to Make Vegetable Stock. A vegetable stock is nothing more than vegetables simmered in a very low fire for some time, so that the veggies release all their essence and flavours in the liquid. It can be made as complicated as one can make it – there’s no rule here. We present a basic vegetable stock recipe that – we believe – will serve you well.
One can make Gnocchi – and other pasta – at home. Here’s a recipe on How to make Gnocchi.
“Advieh” means spice in Persian / Iranian language. It is a spice mixture used in Iranian / Persian cuisine.
How to desalt olives. Olives are NOT meant to be eaten straight out of the brine (as many of us do). The way to desalt them is rather simple:
How to make Busiate pasta.
How to Prepare Rice for Cooking. There are many ways to cook rice – as you can imagine. This is the way they prepare rice for cooking in Iran (Persia).
How To Make Fish Stock. French cooking uses stocks as a base for soups and sauces. This is a generic fish stock (fumet) recipe used in French cooking.
How to Make Brown Meat Stock. French cooking uses stocks as a base for soups and sauces. This is a generic brown meat stock recipe used in French cooking.
One of many ways to make European style chicken broth.
Mayonnaise Sauce. What we mostly know as “Mayonnaise” is that… gooey cream that comes out of a plastic bottle (or… bucket) sold at supermarkets. Well, it’s time to think again. Here’s a recipe for the real deal.
How to Make Filo from Scratch. It’s not that difficult and it’s definitely not …scientific. 🙂
How to prepare deep frozen Lamb and Goat
How to cut and core fennel bulbs. (Not so… obvious. 🙂 )