Hervé This, a French physical chemist who pioneered molecular gastronomy, is responsible for a number of popular cooking techniques. Among them is this chocolate mousse (chantilly) made from only 2 ingredients: chocolate and water. To make brandied prunes simply place prunes into a glass jar, cover with brandy and wait – after a few months the brandy will infuse into…… Continue reading chocolate mousse with brandied prunes
Tag: recipe
fish, potato and celeriac casserole
Here’s a classic mix of flavours in a casserole. First boil enough potatoes for a bottom and top layer of this casserole. Heat some olive oil in a fry-pan and gently fry 1 large diced onion. Peel and slice a small celeriac and add this to the onion, cooking over low heat until it becomes soft.…… Continue reading fish, potato and celeriac casserole
lamb in coconut milk
Introduced to the South American cuisine by African slaves, coconut is used widely in Brazil and the Andean countries. This recipe, adapted from Maria Baez Kijac’s The South American Table comes from the Pacific Coast of Columbia. Trim and dice 450g (1 lb) of lamb. In a heavy pan, heat some oil and butter over medium…… Continue reading lamb in coconut milk
spiced bundt cake
I’ve been looking forward to using my new cake tin and this recipe adapted from Dorie Greenspan in Bon Appétit seemed perfect. Maybe a lower temperature next time… In a bowl combine and whisk all the dry ingredients: 2 cups of all-purpose flour, ¾ of a cup of almond meal, 2½ teaspoons of Chinese five-spice powder, 1 teaspoon of baking…… Continue reading spiced bundt cake
blue corn tamales
Tamales originated as early as 8000 to 5000 BC. The Aztec and Mayan civilisations, as well as the Olmec and Toltec before them, used tamales as portable food, often to support their armies, but also for hunters and travellers. Tamales are generally wrapped in corn husks or plantain leaves before being steamed. In Mexico they are a favourite…… Continue reading blue corn tamales
duck red curry with lychees
This classic Thai curry, often made with Chinese style roast duck, is a popular restaurant dish. I used fresh pan-roasted duck breasts in this version, although I cheated with a bought curry paste. To make the curry, fry 2 tablespoons of red curry paste in some coconut oil until it’s fragrant. Add 1 – 2 cans of coconut…… Continue reading duck red curry with lychees
multi-grain no-knead bread
This very grainy cob loaf doesn’t require much hands-on work, just some time. Mix 2 cups of all-purpose flour, 2 cups of wholemeal flour, 2 teaspoons of salt, 2 teaspoons of sugar, 2½ teaspoons of dry active yeast and 1 teaspoon of bread improver. To this add 1 cup of mixed seeds and grains. I added pepita seeds,…… Continue reading multi-grain no-knead bread
enoki mushroom and bean thread soup
This quick Asian style soup makes a deliciously satisfying meal. Nothing in this soup takes very long to cook. Prepare a light chicken or vegetable stock and add some finely shredded cabbage, enoki mushrooms and julienned carrots. After a couple of minutes add some bean thread noodles (mung bean vermicelli) broken into 10cm (4″ ) lengths, some sliced…… Continue reading enoki mushroom and bean thread soup
8 hour smoked lamb shoulder
Cooked by Thomas, following a recipe from AmazingRibs.com, this lamb shoulder was truly amazing. With all the fat rendered, what was left was beautifully moist and smoky meat falling off the bone. You will need a charcoal barbecue or smoker, a thermometer and a free day to cook this. The day before cooking your lamb shoulder, prepare it…… Continue reading 8 hour smoked lamb shoulder
salade niçoise
I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand. First prepare some potatoes and place them in a saucepan…… Continue reading salade niçoise
michelle picker cooks 