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After kneading the chapati dough, rolling it into circles and baking it on our tawa, we never skip one essential last step. Adding a thin layer of ghee on top. Whereas the ghee is hard when it comes from the…
Nothing better on a cold day: a warm cup of tea. Not just to warm the inside, but to warm my hands as well. Making the cup sounds simple, just bring some water to the boil. Pour the water in…
We eat our freshly baked bread with a spread of butter (or margarine). Use lard (or shortening) in a pie crust. Can’t make a decent paratha or chapati without a good dollop of ghee. Yet they’re all fats and even…
This is a guest post by Michael, author and founder of Robust Kitchen. Beer is awesome. Declare it from the rooftops! Or maybe that’s old news to you. If you’ve ever enjoyed downing a cold glass next to me at…
Sugar definitely is one of the most complex and fascinating ingredients in the kitchen. It sweetens your food, but can also be used to create a whole lot of different textures and structures in your food! Sugar helps thicken a…
“Chetna is the queen of spice”. All throughout her journey through the British Bake Off competition Chetna Makan manages to pull off great flavour combinations. In her crispy lentil kachori “the volume of spices (…) was frankly staggering, that’s lovely”.…
Walking into a kitchen or production location where nuts are being roasted tends to be a delight. The air is full of nutty, caramelly aroma’s. Taking it one step further and burning those nuts deftly removes all that pleasantness and…
For years, if not decades, meringues, whether Italian, French or Swiss, relied heavily on eggs to make that light and airy texture. If you didn’t eat eggs, meringues were out of the question. Egg whites are just such a unique…
In the past decade or so I have lived abroad in several countries. One of the aspects of living abroad is sharing (or telling about) the food from where you’re from. The Dutch stroopwafels (syrup waffles) so far have been…
Inventions rarely ever come all by themselves. You can’t invent a can, if there is no tin, you can’t invent beer without there being vessels to hold it and you can’t invent bread if you don’t have grains. What we…
Creating original, good dessert recipes isn’t easy. There are so many brownies recipes out there already, the same for a cupcake or ice cream recipe. Finding a book that really teaches you something new if you’ve got your basics covered…
If you’ve ever switched butter brands, and most of us probably have, you’ve probably noticed that one butter isn’t necessarily the same as another. Your new butter might be paler or yellower, harder or softer, more or less flavorful. So,…