Yoghurt, simple and more delicious
Making yoghurt by yourself may have various drivers. Sometimes it is difficult to obtain yoghurt without sugar, artificial flavors or colorants added. Sometimes it costs [...]
Cantonese fried rice
Cantonese fried rice provides an easy way to use up rice, meat, seafood and vegetable leftovers. However for the home cook there is one major [...]
Tempura batter
A typical tempura batter is made of a mixture of starch, low gluten flour, ice cold water, a little oil. Sometimes chefs use also baking [...]
Mango Chutney
Mango chutney originates from India. Indians often use green (unripe) mango's, which provide for some tartness. During British rule in India, the Brits started to [...]
Tamagoyaki, rolled omelet from Japan
Tamagoyaki exemplifies the universal habits we have developed as a global civilization. Whether you wake up in Edinburgh, Nashville, Istanbul, Bogota, Chengdu or Tokyo: we [...]
Garam Masala, spice mixtures from India
Garam masala is available from the grocery stores, certainly in Asia. The issue is that in India, garam masala has a different composition in each [...]
Dashi, broth from Japan
Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, [...]
Multi grain and seed bread
Multi grain and seed bread is as delicious as it is healthy. Developed over several years in my home kitchen, it provides fibers, whole nuts [...]
Poached pears in wine
It is easy to make poached pears in wine. It is a delicious light dessert or side-dish for anyone from young to old, including [...]
Briefly simmered apple chunks
Briefly simmered apple chunks exemplify the conversion of juicy, hard fruit into a delicious fresh dish. The technique used is poaching or simmering. Do this [...]
