This green tomato chutney was a bit of an impromptu recipe. Last minute it might have been, but I can’t get enough of it! Problem is, I’ve run out of green tomatoes! The Glory of Autumn I love autumn, it’s my favourite season for all sorts of reasons. I detest hot weather, so the falling […]
Eggless Pumpkin Cheesecake (super easy, using Canned Pumpkin Purée)
Eggless Pumpkin Cheesecake, for all you good people who’ve been waiting for it! Like all the other cheesecake recipes on LinsFood, this is a very easy recipe too. Creamy, sweet, with autumnal spices and hints of smokiness, this make ahead dessert is what you need to be making right now! But first an apology. To […]
Fig Appetiser with Beef Bacon Jam and Brie (Easy Party Food)
This classy fig appetiser is an easy recipe that combines the sweet, honeyed flavour of figs, with the smoky, savoury sweetness of the bacon jam and the creamy, piquant brie. An explosion of flavours in every mouthful! Fig Appetiser Recipe A quick search online will reveal countless recipes for all things fig: stuffed, topped and […]
Pumpkin Risotto Recipe (Ricetta Risotto alla Zucca)
Basic Risotto If you are new to cooking risotto, I suggest you head on over to the Basic Risotto article here on LinsFood. It’s full of everything you need, to master the art of cooking risotto. On the basic risotto post, we talk about: the history of risotto risotto rice risotto stock risotto science (!) fat for risotto stirring or […]
Asparagus on Risotto with Džiugas (award winning Lithuanian Cheese)
This article is a paid partnership with Džiugas. All opinions and recipe in this post are mine. I love cheese, and am always looking for new ones to try. So when Džiugas approached me to review their award winning cheese, and to come up with a recipe for it, I was beyond excited! I had […]
Chinese Braised Duck Legs Recipe and Video
Hawker Centre Braised Duck In Singapore (and Malaysia), where I’m from, you’ll find braised duck very easily, sold at most hawker centres. Even these vary from stall to stall, some more savoury, while others border on the sweet. While it is commonly acknowledged that the Singaporean braised duck is Teochew in origin, the Hokkiens also […]
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