Miso is a fermented paste made with soybeans, sometimes with the addition of rice or barley. Salt and a starter called Koji, are added to the whole mix which is then left to ferment for anything from 6 months to…
Love your coffee? You haven’t lived until you’ve tried this light, aromatic and spiced up Arabic coffee! What is Arabic Coffee? Arabic Coffee, or qahwa, is definitely one of the more “exotic” coffees found in the Middle East. It is…
First published July 2013, updated Jun 2017. Zabadee el Mishmish is a delightful chilled Egyptian dessert of apricots, cottage cheese and yoghurt. I learnt to make this from a colleague in London who used to regale us with stories and…
A delicious, extremely popular hawker food in Singapore and Malaysia, made healthier, with easy homemade stock from the prawn (shrimp shells). A delicious, extremely popular hawker food in Singapore and Malaysia, the usual Prawn Noodle Soup is made with lots…
Smoky Masala Linguine is a favourite, quick and easy pasta dish at home, given a classy slant with the use of smoked salmon. Smoky Masala Linguine Despite its simplicity, this recipe brings back some fond memories. Smoky Masala Linguine, a…
The first time I made white chocolate mousse was when one of my cookery students asked me to cater for her small wedding party in London, where I was living then. She wanted a white chocolate mousse for her white…