This fried onion paste is an aromatic, delicious paste of slow cooked onions that are blended down to a paste with no other added ingredients. Sometime last month, I started a new series here on LinsFood, focusing on Kashmiri cuisine. I have a pretty solid foundation in that, going back to the mid 90s in […]
This is a very easy recipe, and doesn’t need any cooking apart from the couple of minutes of dry roasting the 2 whole spices, cumin and caraway seeds. This Libyan Jewish chilli paste was introduced to the world at large when Jerusalem was published, the book by Ottolenghi and Sami Tamimi. And I’ve had so […]
A very handy basic vegetable stock recipe for all your needs. I call this European style, because I make a different one with ginger, spring onions and so on for Asian recipes. I’ll post that sometime soon.
The Basic Risotto recipe is what the Italians will call Risotto Bianco, or white risotto. It’s made simply with just minimal ingredients that include, butter, olive oil, stock, parmesan and the rice of course. I’ve just launched a Risotto Masterclass, an 8-week long course, and am also filming it for Udemy. As usual, you, my blog […]
A reader request, for those of you who don’t have access to them, here’s the promised tutorial! Slivered almonds and slivered pistachios are essential ingredients in my kitchen. We use them as toppings on so many dishes, both sweet and savoury: on rice, on stews, on puddings and on cakes. I can get them easily here […]
Nothing like homemade, whatever recipe it may be. The beauty of homemade beef stock is there is no added salt and you control what goes in it. If you make a huge portion of it, freeze in small portions and take out of your freezer and use as required in your recipe. Don’t let the […]