Simple and satisfying this meal is perfect for an alfresco lunch or, in smaller portions, as a first course. Wash, peel and halve a bunch of baby beets. Place them in a shallow saucepan, season with salt and pepper and toss with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Cover and cook…… Continue reading goat cheese on toast with balsamic baby beets and salad
desserts in Vietnam
Before leaving Vietnam it would be remiss of me not to mention the sweet courses which are not necessarily eaten after dinner but often as an afternoon snack. Some of the most popular desserts are chè, a term which describes sweet drinks, soups and puddings. The various ones I tried were multi-textured, delicious and not…… Continue reading desserts in Vietnam
cooking class in Hoi An part 3
In my last post ‘cooking class in Hoi An part 2’ I included the first two recipes we cooked in our day class. But what would Vietnamese food be without it’s salads? The next dish we learnt how to make was a grilled chicken and banana flower salad. Sliced chicken breasts were first marinated in…… Continue reading cooking class in Hoi An part 3
cooking class in Hoi An part 2
Our second cooking class in Hoi An started with a visit to an organic vegetable village where all the gardening and watering is done by hand, the vegetables are fertilised with local river seaweed and the only pesticide used is ground clam shells. From there we went shopping for our ingredients at the local market.…… Continue reading cooking class in Hoi An part 2
secret recipes
On every menu in Hoi An you will find the local speciality of bánh bao vac or white rose dumplings. The recipe remains a secret which is held by one family. The current keeper of the secret is Tran Tuan Ngai whose grandfather first started making these dumplings for his family. He now supplies every…… Continue reading secret recipes
cooking class in Hoi An
Hoi An is a fishing town which lies at the centre of Vietnam. The ancient town remains untouched by war and despite it being a popular tourist destination it is a gem. The Red Bridge Cooking School has a well-deserved reputation for it’s cooking classes. Ours began with a walk around Hoi An’s central market…… Continue reading cooking class in Hoi An
in Viet Nam
My favourite restaurant so far in Ha Noi is Quán Ān Ngon where hawker-style stands line the walls….. and my favourite dish seems to be one of the most popular, deservedly so! This Vietnamese pancake (more like an omelette) is incredibly thin and crisp. The filling of bean sprouts, pork and shrimps is only in…… Continue reading in Viet Nam
coffee cupping
I once had a sticker like this. I’m still addicted and love to make coffee with my Ascaso Dream. Recently I attended a coffee cupping session at Campos Coffee which brought a whole new meaning to the art of coffee. I had no idea what went into choosing coffee beans. Cupping consists of first smelling…… Continue reading coffee cupping
lemon curd slice
Lemon tart has always been a favourite, especially when it’s really tangy. This slice is simply a square version. Preheat your oven to 200℃ (400℉) and grease a 23cm (9″) square cake tin. In a food processor combine 2½ cups of flour, ¾ of a cup of powdered confectioner’s sugar and 225g (8oz) of butter cut…… Continue reading lemon curd slice
mushrooms and goat cheese on toast
A classy and delicious breakfast or brunch. To serve this you will need a good sour-dough or rye bread to toast and some soft goat’s cheese (mine had an ash rind). Halve or slice more mushrooms than you think you need (they shrink). Heat some olive oil and butter in a large fry pan. Add…… Continue reading mushrooms and goat cheese on toast
michelle picker cooks 