I hear from many people that they are scared or don’t like cooking fish. Others tell me that they don’t like eating fish, unless it comes from fish and chips shop. Yet, dieticians suggest that we should eat at least two portions of fish or shellfish per week, including one of oily fish. This is because fish is a great source of protein, vitamins and minerals. Also fish that is steamed, baked or grilled is healthier than fried fish. especially…
Potato arrived to Europe in 16th century and was at first named tartuffli – earth truffles. As a matter of fact French still call it pomme de terre – earth apples. Potatoes had a slow start on Europeans tables. The French were convinced that they were responsible for leprosy, Scottish Protestants did not like them because they were not mentioned in the Bible. This humble vegetable had to wait until mid eighteen century to become widespread. Today it is hard…
With every weekend there is time for the classic Sunday. Whether it is chicken, beef or lamb the roast is incomplete without the famous Yorkshire Pudding. Lightly crisp on the outside, wonderfully soft in the middle, just waiting to be dipped in a meaty gravy. Writing about it alone makes my mouth water. At this point I owe few words of explanation to my readers that are not subjects of Her Majesty. In Britain you can call a pudding any…
I love barbecue! More precisely I love cooking on the barbecue. There is something magical with cooking over burning coals. Maybe it is the smoky flavour it lends to the food? I just love it. Yesterday was a father’s day and my wife asked me what do I want to do. Should be go out, should we order a take away, should she cook something for me? I knew that the weather is going to be great so I said…
The National Vegetarian Week (15 – 21 May) is coming to an end so I thought I’ll finish with a nice vegetarian dish to celebrate. Who doesn’t like pasta? Combine it with mushrooms, leeks, mascarpone and add a touch of heat from cayenne pepper and you get a perfect comfort food. This dish is one of Becky’s all time favourites. And what is even better it takes about 30 minutes tops to prepare! This recipe serves 4. It is inspired…