Pad Thai must be an all time favourite Thai export! We absolutely love it, it has so many levels of flavours hitting you all at once – hot, sour, sweet, every mouthful is a joyful experience! If you get it…
Vegetarian Recipes from around the World A Vegan Tagine of Okra, Tomatoes and Onions, a favourite North African Tagine Agedashi Tofu – Japanese Fried Tofu in Savoury Dashi Sauce Asparagus and Burrata Salad (with Balsamic Dressing) Asparagus and Tofu Stir…
Filo Cases are extremely easy to make once you get the hang of it. Once made, they’ll keep in an airtight container for about a week and are delicious filled with sweet and savoury! I posted this in 2011 and…
As easy as it sounds, I’m not a big fan of no-cook lasagne sheets for the simple reason that they “drink up” all the lovely sauce! If you are using these, make sure that you are generous with the bechamel…
There are many theories when it comes to today’s recipe, Pasta alla Puttanesca, whether in its origin or the story behind its name. Some (many celebrity chefs in the UK) would say that Pasta alla Puttanesca means the way a…
First published Sep 2011. Updated June 2017. I suppose the most well known Middle Eastern pastry. I adore baklava and find them terribly addictive, never being able to stop at a sensible number! Unfortunately for me, when it comes to…