On Becoming an Artisan Cheesemaker
Share Becoming an artisan cheesemaker was a choice, and a dream. It wasn’t a line of work bestowed upon me by being a part of a dairying family. In October of 2008, my girlfriend at the time convinced me (which admittedly wasn’t that difficult), that we should leave our office jobs in the Bay Area...
Lawnfest – One day of music, arts and food in Sevenoaks
Share Lawnfest is a boutique, family-friendly festival which will be held in Sevenoaks, Kent on the 30th June 2012. You can tell it’s a bit special when you hear it features a farmers’ market and vintage afternoon teas. There’s also a food shed with an assortment of organic foods prepared by top international chef Nicole Walshaw....
Orecchiette con Broccoli – simple and stunning
Share Italy has given the world many minimum effort/maximum taste dishes but orechiette con broccoli must be one of the best. Even by Italian standards this is both simple and stunning. It looks great, tastes like Marie-Antoinette’s favourite breakfast and is so simple to make that it could be the star recipe in a Cooking-with-mother...
Serbian Chicken Risotto
Share The Balkan Cookbook Serbian Chicken Risotto I used to hate this as a kid. The smell of boiling chicken never worked for me and it wasn’t until I was in my teens that I really developed a liking for rice. Today this dish is one of my favourites. They used to serve...
Slavonian Beef
Share Recipes from ’The Balkan Cookbook’ Slavonian beef with lettuce salad My mum swears she invented this recipe, and after failing to find any beef dish in any Balkan restaurant with exactly the same delicious flavour, I was starting to believe her, until I visited Jerusalem. While walking through the Jewish quarter of the...
Cookbook review: Italian home baking by Gino D’Acampo
Share Gino D’Acampo is one of the current crop of TV chefs and he has authored several cook books already. He has also won I’m a celebrity, but don’t let that put you off. Italian home baking is an exciting cookbook that is full of recipes that make you want to get the flour out...
Tomato Salad Straight from the Balkans
Share The Balkan Cookbook Tomato salad Straight from the Balkans OK this is for me a standard side order when I am traveling through the Balkans in the summer. It is the perfect accompaniment to grilled meat and fish dishes helped along with a few rocks of bread. On the plane somewhere over the Alps...
A Serbian Breakfast
Share The Balkan Cookbook A Serbian Breakfast I discovered my first Serbian Breakfast at the national trumpet festival in Guca. The trumpet festival happens once a year in the village of Guca where for one weekend a few hundred thousand people descend on Guca and spend five days and nights, without pause, drinking and dancing...
Adriatic Roast Potatoes
Share The Balkan Cookbook Roast potatoes This method of roasting potatoes is found all along the Adriatic and is a perfect partner for all grilled and roasted meats. Pecene Krompira — petch-en-ee crom-peer-ah 4 persons Pre-heat oven to 220c. Grease a roasting dish with two tablespoons of a mild olive oil, and place in the...
Turkish Coffee – Greek Coffee – Serbian Coffee – Bosnian Coffee
Share The Balkan Cookbook Balkan Coffee kahve — kar-vay (Turkish) kafa — ka-fa (Bosnian Serbian) karve — kar-vez (Greek) To make the coffees use an ibric, aka dzesze (jez-ma)—a saucepan will do—and finely ground Turkish blend of coffee. All the Balkanista use a Turkish blend of coffee, all have an obsession with...
Greek Steak
Share Recipes from ’The Balkan Cookbook’ This dish always takes me back to Crete and a pebble beach restaurant lit by a string of multi-coloured bulbs—where the sound of faraway discos danced on folding seawater and I calmed the soul with a full bodied red. Greek Fillet Steak Grilling steak is all about personal...
Wild Mushrooms: An autumn fungi foray
Share by Rebecca Davies I set off on a bright sunny afternoon and walked through the church yard towards the nearby woods. Amongst the graves I came across a beautiful tree covered in red fruit, like jewels in the sun. ‘Crab apples!’ I shouted excitedly and started to pick the fruit off the tree. I...
Liquid raisins – A staggeringly sticky snappy stunner
Share Bodegas Hidalgo was founded in 1792, so they’ve had time to perfect the art of wine-making and with this bottle they are at the top of their game. If it wasn’t for the fact that it is 17%, I would recommend disconnecting your water supply and living on this alone. With maybe a few...
Recent Comments