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
seafood and couscous salad
Lovers of seafood will appreciate this salad. The two kinds of couscous create a wonderful texture and it’s easy to prepare ahead of time. A great alternative to pasta marinara on a hot day. In a medium to large saucepan boil water with a drizzle of oil and some salt and add a 250g (8¾ oz) packet…… Continue reading seafood and couscous salad
coconut banana bread
Equally good served fresh for afternoon tea or toasted and buttered for breakfast. Combine ½ a cup of coconut milk, ½ a cup of brown sugar and 1 egg and mix well to combine. Add 3 large mashed bananas and fold in 1½ cups flour, 3 teaspoons of baking powder and ½ a cup of dessicated coconut. Bake at…… Continue reading coconut banana bread
roasted and raw cauliflower, fennel and white bean salad
Here’s an interesting, substantial and very delicious salad. Cut half a head of cauilflower into florets and season with salt and pepper. Toss in a little olive oil and either fry or roast in a hot oven until browning. Finely slice the other half of the cauliflower as well as a large fennel bulb (a mandoline…… Continue reading roasted and raw cauliflower, fennel and white bean salad
