Mexican Salsa Verde recipe. Made with tomatillos, to many, the Mexican Salsa Verde is synonymous with tortilla chips and nachos. It’s slightly tangy and most definitely packing some heat. Salsa verde – what comes to mind? To those of us on…
Chermoula, a North African marinade, is an indispensable kitchen staple for me, much like it is in the countries it comes from: Libya, Tunisia, Algeria and Morocco. We use it in so many different ways, most certainly in tagines but…
Zhug (variantly spelled as zhoug, zhoog, skhug and schug), is a hot chilli sauce or chilli paste from Yemen. To me, Zhug is the Middle Eastern pesto. After all, the word zhoug means “ground”, much like pesto comes from the…
Perfect Italian Tomato Sauce recipe, great with pasta and as a pizza sauce. Taken from my Udemy “Cooking Italian for Beginners” course. This is my recipe for how to make a basic Italian Tomato Sauce very quickly and simply. Cooks…
Recipe for Spicy Gravy, jazzed up with South East Asian aromatics for a delicious kick to your roast! I call this Spicy Gravy, (spicy tasty, not spicy hot!) my traditional gravy jazzed up with some groovy South East Asian style…
Homemade Apple Sauce is so much better than out of a jar. Traditionally eaten with meat, pancakes, ice cream, french fries and a host of other dishes, depending on the country you happen to be in! Apple Sauce Apple Sauce…