recipes

Wednesday, April 17, 2013

ANCHOVY CURE

 
For most people anchovies are a love or hate ingredient. I have to admit that I love them! Like salt, anchovies are a natural flavour enhancer. They're rich in a compound called inosinate which, when combined with the glutamate you get in beef or lamb, emphasises the natural meatiness of those ingredients.
The very intelligent Romans knew this. Though the ancient Greeks probably invented garum, the liquor of salted anchovy (or mackerel) guts, dried in the sun, flavoured with herbs, decomposed by its own bacteria and then matured that became the chief condiment of Rome, seasoning almost every dish in the repertoire.

Saturday, April 6, 2013

“Life is like a pancake. No matter how flat or rough it is, it always has two sides…”

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Let’s face it…who doesn’t like pancakes? They have been popular in some shape or form the world over for centuries and Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies dating back to 5th century B:C!



With their beautifully freckled surface, glistening straight from the pan, pancakes are delicious eaten simply with lemon juice and sugar, but they can be filled with a variety of sweet ingredients such as maple syrup, fruit, ice cream or chocolate sauce. They make a good base for savoury fillings too, such as fried mushrooms, cheese, spinach, seafood – anything goes really. Pancakes are made from a wide variety of flours and in a range of styles in many countries.