Cheese Crisps (Frico)
Cheese crisps, in this case, Gruyère crisps, are so quick and easy to do and make super impressive toppers for almost any dish you can think of! Called Frico in Italian, they can be made with almost any hard cheese or…
Category Vegetarian
Crespéou (Provençal omelette cake)
Recipe for Crespéou (Provençal omelette cake) – layered omelette cake. Vegetarians! It doesn’t get any better than this! An omelette cake you say? Yes, and filled with all manner of vegetables, then slathered with a herby cheese mix – sigh……
Redcurrant Salsa
A 5 minute recipe for redcurrant salsa – vibrant tangy and simply irresistible! Redcurrant Salsa is a refreshing and tangy salsa with just the odd hint of bitter; perfect with any kind of meat & ideal as a dip in…
Cervelle de Canut
Cervelle de Canut, a delicious cheese dip from Lyon, traditionally made with Faisselle cream cheese, but here, we use the easy-to-get cottage cheese. The name may sound romantic if you don’t speak French; if you do, well …, it means…
Shiitake Ceviche
This Shiitake Ceviche is a beautiful, sharp, tangy summer dish. Perfect as an accompaniment to many dishes or just part of a summer spread. I often make this with the Japanese Salmon Korokke. Shall we get our aprons on? If…
How to make Kerisik (Toasted, Pounded Desiccated Coconut)
Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of…