The pod of a climbing orchid, vanilla originated in southern Mexico.
This produces the most wonderful flavour - far better than commercially made as it has a superior vanilla bean/liquid ratio. Keeps for ages in your dark pantry.
Fresh figs poached in a rich reduction of port wine, spices and orange zest. Served with honey-scented whipped 'sour' cream.
These meatballs are wonderful as a starter too. Fry them without stock, until completely cooked through.
An exciting taste to an old favourite.
The trick to good stock is low & slow. A good stock requires time and attention to reduce, develop and gradually increase in flavour. I reduce the stock overnight for a more intense flavour.
A very easy dish from Crete.
This vegan spin on BBQ ribs is made from seitan for a hearty and wholesome addition to your next cookout.
Cauliflower is a magical vegetable. It can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy queso sauce.
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and/or nuts.
These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
To make the dumpling wraps are easier than you think. You can also find ready-made wraps in the Asian store. They tend to be drier and harder than the homemade ones, but are also good to use.
This dish is so flavoursome that it will be enjoyed by everyone.
The dried soy chunks the recipe calls for are not as hard to find as they sound - you can find them in the dried food aisle of health food stores.
The abundant spices make this better than any restaurant curry I have tasted.