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  • Recipe For Barbeque Chicken Skewers with Saffron Spice Mix

    This easy and delicious Barbeque Chicken Skewers with Saffron Spice Mix   recipe serves 4 people, making it perfect for a family BBQ or a gathering with friends. A simple yet delicious way to spice up your grilling game, these chicken skewers are marinated in a vibrant saffron spice mix, adding a touch of Mediterranean flair. Serve with some bread, a tangy Mediterranean yogurt sauce, and a fresh salad for the perfect meal. For the Saffron Spice Mix, you need: 2 good pinches of quality saffron threads (about 1/6 gram), powdered finely in a pestle and mortar (preferably smoked Spanish saffron) 2 tablespoons of sweet Spanish paprika powder 3 tablespoons of smoked Spanish paprika powder 2 teaspoons of garlic powder 2 teaspoons of onion powder 1/2 teaspoon of cayenne powder 1 teaspoon ground black pepper A sprinkling of cumin and cloves, powdered finely in a pestle and mortar 1/2 teaspoon of salt How You Make the Saffron Spice Mix: Finely grind the spices in a pestle and mortar. Mix all the ingredients in a bowl until fully combined. Store the Saffron Spice Mix in an airtight spice jar for future use. For the Barbeque Chicken Skewers, you need: 2 chicken breasts 1 tablespoon of olive oil 1 teaspoon of white wine vinegar 2 tablespoons of water 2 tablespoons of Saffron Spice Mix 1 clove of garlic, minced How You Make the Barbeque Chicken Skewers: Cut the chicken into cubes and place them in a bowl or plastic bag. Add the olive oil, water, minced garlic, vinegar, and Saffron Spice Mix to the chicken. Stir until the chicken is well coated in the marinade. Refrigerate the chicken and let it marinate for at least 4 hours, or preferably overnight. Once the chicken has marinated, thread the pieces onto barbeque skewers. Be sure not to overcrowd the skewers. Grill the chicken skewers over high heat until fully cooked inside and nicely charred on the outside. Serving Suggestions: Serve your Barbeque Chicken Skewers with Saffron Spice Mix hot off the grill with a fresh side salad and crusty bread. For extra flavor, pair them with a Mediterranean yogurt sauce. These skewers are perfect for a summer BBQ or as a Spanish tapa. FAQ for Saffron Spice Mix and Barbeque Chicken Skewers 1. What is saffron spice mix? Saffron spice mix is a flavorful blend of high-quality saffron threads and various spices, including sweet and smoked paprika, garlic, onion powder, cayenne, and other seasonings. This spice mix enhances the flavor of dishes like chicken skewers, adding a rich and aromatic taste with a hint of heat. 2. How do I make saffron spice mix? To make saffron spice mix, finely grind saffron threads in a pestle and mortar. Then, combine it with sweet and smoked paprika, garlic powder, onion powder, cayenne powder, cumin, cloves, black pepper, and salt. Store the mix in an airtight jar for later use. 3. Can I use saffron spice mix for other dishes? Yes! While it’s perfect for barbecued chicken skewers, saffron spice mix can be used to season a variety of dishes, such as grilled vegetables, seafood, rice, soups, or even as a marinade for lamb and beef. 4. What makes saffron spice mix special? The combination of saffron’s unique floral, earthy flavor with smoked paprika, garlic, and other spices gives this spice mix its distinctive taste. Saffron adds a golden color and depth, making it ideal for both savory and aromatic dishes. 5. How do I make the barbecued chicken skewers? For the barbecued chicken skewers, cut chicken breasts into cubes and marinate them in olive oil, white wine vinegar, water, minced garlic, and saffron spice mix. Let the chicken marinate for at least 4 hours or overnight, then thread onto skewers and grill until fully cooked. 6. Can I substitute saffron with other spices? While saffron has a unique flavor, you can experiment with other spice blends if you don’t have saffron. Consider using turmeric or a combination of sweet and smoked paprika for a similar golden hue and flavor profile. However, saffron's distinctive taste is hard to replicate. 7. How long should I marinate the chicken for the skewers? It’s best to marinate the chicken for at least 4 hours, but for the most flavorful results, marinate overnight. This allows the saffron spice mix and other ingredients to fully penetrate the chicken, enhancing the flavor. 8. What should I serve with the barbecued chicken skewers? Barbecued chicken skewers with saffron spice mix are great served with fresh salads, flatbreads, or Mediterranean yogurt sauce. You can also pair them with roasted vegetables or a summer corn salad for a complete meal. 9. Can I cook the chicken skewers in the oven instead of a BBQ? Yes, you can! Preheat your oven to 200°C (400°F) , place the skewers on a baking sheet, and bake for about 15-20 minutes, or until the chicken is fully cooked. You can also broil them for a few minutes at the end to get a nice char. 10. How can I store the saffron spice mix? Store your saffron spice mix in an airtight jar or container in a cool, dry place. This will help preserve the flavors for several months. Make sure the jar is sealed properly to avoid exposure to moisture or air. 11. What other dishes are good with saffron spice mix? Saffron spice mix pairs wonderfully with many other dishes! Try it with classic paella, grilled fish, grilled pork skewers, or grilled shrimp for a flavorful, aromatic kick. It’s also great in saffron risotto or as a seasoning for rice and vegetable dishes.

  • Zero Waste Cooking

    In the past few decades, there has been a rising concern about the health and future of the planet. People around the world have started adapting to a sustainable lifestyle by eliminating single-use plastic and being mindful of water usage. However, cooking and eating are some of life’s greatest pleasures and they aren’t without any problems. The amount of waste created during food preparation is one of the ecosystem's greatest issues. All over the world around 40% of food is wasted during post-harvest and processing stages. Sustainability starts from the kitchen and one of the most creative solutions to food waste is the concept of Zero Waste Cooking. “The greatest threat to our planet is the belief that someone else will save it.” - Robert Swan What is Zero Waste Cooking? Zero Waste cooking means leaving no waste behind while cooking a meal. It is a style of cooking that focuses on utilising all parts of the food. This approach is not about limiting the types of food you eat, but rather being resourceful and creative with what you have. It involves finding different ways to use leftover vegetables, fruits, grains, and other ingredients to make new dishes. It doesn’t necessarily mean using every part in one particular dish but finding an alternative use for edible parts of the food that we would usually throw away. With a bit of extra consideration, these ingredient parts can be repurposed in ways you may not have considered, almost as if kitchen waste doesn't exist. From leftover and wilting herbs to leaves of root vegetables, there are hundreds of ways of bringing out the best out of every ingredient without wasting a single thing.   How to use Leftover Green in Zero Waste Cooking Whether you're purchasing root vegetables from the market or cultivating them in your garden, carrots, radishes, turnips, beets, and all other root vegetables come with a cluster of leaves attached. Once washed clean, these leaves can be used in many ways. They are excellent raw in salad bowls or mixed into homemade kimchi. Greens can also be sautéed or used in stir-fries, offering a good alternative to spinach in recipes. If the leaves are slightly past their prime and beginning to wilt, they can be blended into a juice or smoothie, or incorporated into pesto sauce. Carrot leaves, celery leaves, and wilted parsley are wonderful additions for enhancing the flavour of green sauces, soups, and risottos. Leftover herb leaves like fennel can be used to flavour stocks or infused into vodka for creative cocktails on the weekend.   Stems from Swiss Chard, Kale, and Arugula For most salad greens like Swiss Chard, Kale, and Arugula, the leaves are typically separated from the fibrous stems. However, these stems can also be chopped and incorporated into stir-fries, pasta dishes, pureed for soups, smoothies, and juices or thinly sliced into strips for use in salads or slaws. The firm stems of broccoli, cauliflower, or fennel are ideal for grilling or roasting as a flavourful side dish. Creative Use of Fruit and Vegetable Peels A lot of fruits and vegetables are peeled before use, such as carrots, potatoes, cucumber, garlic, onion, watermelon, apples, peaches, and many more. However, many of these peels are edible, making peeling unnecessary. Whether for texture, appearance, or preference, the peels are often treated as scraps and thrown away. Instead of throwing them away, these peels can be repurposed in many creative ways. Onions and garlic are known to have more flavour in their outer layers, particularly in the skin or peel. However, their papery skin is not especially good to eat on its own. but they can be dehydrated and crushed to be used in spice mixes or seasoning or added to stocks to enhance the flavour. For vegetables like potatoes and carrots, the peels can be used in salads or baked into crisps as a snack. Cucumber peels are great when chopped for yoghurt dips like tzatziki. Fruit peels like apples, pears and peaches can be dehydrated as a snack or crushed with salt to make fruit salts. The peels can also be added to vinegar or oil for flavoured condiments, or to infused alcohols like Vodka or Rom with fruity flavours. Peels of tough fruits like watermelon can be grated to use in salads and slaw or cooked for a long time with sugar and spices to soften them up for a dessert or preserve.   Reusing Scraps for a sustainable way of cooking If you don’t feel like using up the peels or leaves of the vegetables every single time, you can keep them in an airtight container in the freezer. Once the container is full, you can use the scraps for making stock. And once you’ve used your ingredients as far as they will go, instead of tossing them into a garbage bin, start composting. All the non-edible parts, such as eggshells, used coffee grounds, and tea leaves, can be composted. This compost can then be utilized in the home garden or donated to the community. FAQs about Zero Waste Cooking 1. What is Zero Waste Cooking? Zero Waste Cooking is a sustainable approach to food preparation that aims to reduce waste by utilizing all parts of the food. This includes using leftover vegetables, fruit peels, stems, and other typically discarded parts to create new and delicious dishes, minimizing food waste. 2. How can I use vegetable peels in Zero Waste Cooking? Vegetable peels like potato and carrot skins can be baked into crispy snacks, while cucumber peels can be used in dips like tzatziki. Onion and garlic skins can be dehydrated and added to spice mixes or used to enhance the flavor of stocks. The possibilities are endless! 3. Can I use fruit skins in cooking? Yes! Fruit skins like apple, pear, and peach peels can be dried and used as snacks, made into fruit salts, or added to infused oils and vinegars. Watermelon peels can be grated for salads or preserved in sweet dishes. 4. What should I do with leftover herb leaves and stems? Leftover herb leaves like parsley, fennel, or celery can be used to flavor sauces, soups, or smoothies. The fibrous stems of greens like kale and Swiss chard can be added to stir-fries, soups, or even pureed for sauces. 5. How do I store food scraps for later use in Zero Waste Cooking? Store food scraps like vegetable peels, stems, and leaves in an airtight container in the freezer. Once the container is full, you can use them to make flavorful stocks or broths. 6. Is Zero Waste Cooking difficult to implement at home? Not at all! Zero Waste Cooking is about getting creative with what you already have. It doesn't require special skills, just a little extra care and resourcefulness to use every part of the food you purchase or grow. 7. What are the environmental benefits of Zero Waste Cooking? By reducing food waste and repurposing leftovers, Zero Waste Cooking helps lower the carbon footprint associated with food production and disposal. It also reduces the amount of food waste sent to landfills, which contributes to a healthier planet. 8. Can Zero Waste Cooking save me money? Absolutely! By using all parts of your ingredients and repurposing leftovers, you can reduce grocery costs by getting the most out of every food item you buy. Plus, making use of food scraps and leftovers can cut down on takeout or pre-packaged meals.

  • Recipe for Berenjenas Con Miel - Fried Aubergines with Honey or Syrup

    These fried aubergines with honey, or Berenjenas Con Miel, are a classic Andalusian dish originating from Córdoba, Spain. This simple yet delicious dish combines the rich, savory flavor of fried aubergines with the sweetness of honey or syrup, making for a perfect balance of salty and sweet. This dish is incredibly easy to make with just a handful of ingredients and can be served as a starter, snack, or tapas. Whether you're hosting a dinner party or simply craving something special, these fried aubergines are sure to be a hit! For the Berenjenas Con Miel you need: 1 large eggplant / aubergine 100 grams of all-purpose flour 2 tablespoons of honey or syrup A pinch of salt 200 ml of olive oil How to make it: Prepare the Aubergine: Start by slicing the aubergine into 1/2 cm thick wedges or sticks, making sure to leave the skin on for extra texture. The skin helps keep the wedges intact while frying and adds a subtle bitterness that balances the sweetness of the honey. Soak the Aubergine: Place the sliced aubergine in a bowl of cold water, ensuring they’re fully submerged. Let them soak for at least 30 minutes. This step helps draw out any bitterness from the aubergine, ensuring a more delicate flavor once fried. Drain and Dry: After the soaking time, drain the aubergine wedges and lay them out on kitchen paper to remove excess moisture. Pat them dry with a paper towel to ensure they fry crispier. Season the Aubergine: Sprinkle a pinch of salt on both sides of the aubergine wedges. The salt helps enhance the natural flavor of the aubergine and balances the sweetness of the honey later. Coat in Flour: Spread the all-purpose flour on a plate. Dredge each aubergine wedge in the flour, making sure to coat them thoroughly. Shake off any excess flour to prevent clumping during frying. Fry the Aubergine Wedges: Heat the olive oil in a deep pan over medium-high heat. Once the oil is hot (around 180°C / 350°F), carefully add the aubergine wedges in small batches. Avoid overcrowding the pan to ensure even frying. Fry the aubergines for 2-3 minutes per side, or until they turn golden brown and crispy. Drain and Serve: Remove the fried aubergine wedges from the oil and place them on kitchen paper to drain any excess oil. You want them to be crispy on the outside and tender on the inside. Finish with Honey: Once drained, drizzle the hot fried aubergines with honey or syrup for that signature sweet finish. For an extra touch, you can use a light drizzle of good-quality honey, or if you prefer, you can opt for agave or maple syrup for a different flavor. Serving Suggestions: Serve your Berenjenas Con Miel hot, and enjoy them as a delicious snack, starter, or part of a tapas spread. These golden, crispy aubergines with honey are the perfect combination of savory and sweet. They pair wonderfully with a glass of sherry or any crisp white wine, making them an ideal addition to any gathering. Pro Tips: Texture Tip: If you prefer an even crispier texture, you can double-coat the aubergines. Simply coat them in flour, dip them in beaten egg, and then coat them again in flour before frying. Flavor Variations: For a twist, consider adding a touch of smoked paprika or a sprinkle of fresh herbs like mint or thyme before serving. Perfect Pairing: Serve these fried aubergines alongside a refreshing salad of mixed greens or some marinated olives to balance the richness.

  • The different varieties of Chilli

    All over the world, there are over 4000 different varieties of chilli with varying spice levels used for different purposes. Some like to eat them whole as a snack while most use them chopped fresh or dried and smoked, mashed into a paste or steeped in oil for various dishes from curries and stir-fries to salads. Even the leaves of the chilli plant are used in many stir-fry dishes. Chilli plants have been harvested for over 10,000 years for their spicy and vibrant fruits. While most mammals avoid the plant for the spiciness of its capsaicin compounds, humans love the sensation. The heat activates nerve receptors in the mouth, which can release endorphins and create that sense of excitement or thrill. A Spicy Defence Mechanism Plants depend on animals and birds to spread their seeds across regions for their species to thrive. They have evolved to either attract carriers like the sweet aroma and taste of fruits or to repel some animals like the pungent odour of garlic. All flavours and aromas that we experience are these flavour compounds that plants carry. Chillies evolved with a unique defence mechanism with  capsaicin compounds  in the fruit that animals found to hurt them and would steer away. While this might seem like a failure, this evolution was designed to attract birds. The chilli peppers grew in a unique way where they defy gravity and grow upright pointing towards the sky making it easy for birds to notice them. And unlike mammals, birds don’t have capsaicin receptors in their mouths, so they can't actually taste the spice. This gave the chilli an advantage as mammals could only distribute the seeds over a short distance while birds flew over a larger region. The Scoville Scale for different varieties of Chilli Chili peppers range from mild to extremely spicy, and the heat is recognized by the Scoville scale. Invented in 1912 by pharmacologist Wilbur Scoville, the scale expresses the level of heat of a chili based on the levels of capsaicin in it through SHU, or Scoville Heat Units. There are different varieties of chili, each with varying levels of heat, from mild to extremely spicy. Fun fact - While most people think that the spiciest part of the chilli is its seeds, the highest concentration of capsaicin is actually in the white inner lining of the chilli known as the ‘pith’. Different Kinds of Chilli The diversity of different varieties of chilli is vast, and each variety contributes unique characteristics to culinary dishes, ranging from mild and sweet to extremely hot and spicy. Some well-known chili varieties include Jalapeño, Habanero, Poblano, Thai Bird's Eye, Anaheim, and Cayenne, but there are many more cultivated and enjoyed globally. Jalapeño Mexico; ~10,000 SHU Jalapeño  is one of the most popular chilli varieties from Mexico with moderate levels of spiciness along with a slightly sour taste. It was named after the city of Jalapa which is the modern day Xalapa de Enríquez  in Mexico. The pods are usually plucked when green giving the pepper a crunchy texture making it perfect for salads, salsa or stuffed peppers. While a major part of Mexican cuisine, Jalapeños are ideal to be used in a lot of dishes. It is one of the most common toppings for pizzas, burgers and wraps. However, since a lot of people don’t like the sharp heat, it is toned down by pickling sliced jalapeños in a brine of vinegar and salt. The brine can also be seasoned with pepper, mustard seeds, garlic or herbs. Let the brine come to a boil and simmer the jalapeño slices in it for around 5 minutes. Allow it to cool down and store it in a mason jar. Jalapeños are also a great choice for stuffed peppers as they are not too spicy but do have a kick. Remove the heads of fresh jalapeños and hollow them out with a spring knife. Mix cream cheese with onions, herbs and chopped chorizo or salami and stuff inside the pepper. Grill for around 20-30 minutes. Ripe red jalapeños are often smoke-dried to make the popular Chipotle which is used as a primary seasoning throughout Mexican cuisine. Cayenne Guyana; ~40,000 SHU Chilli de Cayenne or Cayenne pepper is one of the most popular spices. The name of the chilli comes from the city of Cayenne in Guyana which was founded by French settlers. It was exported from the port of Cayenne to Europe and therefore is most commonly used in European kitchens. The chilli grows into a thin-walled and long red fruit which makes it easier to dry. Cayenne is usually dried and ground into a powder for use. As it dries, it develops a slightly smoky and bitter taste which is excellent for seasoning sauces and stews. The heat of Cayenne chilli is also ideal for making chilli oil. Add dried cayenne peppers to a bowl, pour hot oil over them and let it steep for a few hours. You can also add garlic, onion, curry leaves or spices for additional flavour. Use a good quality neutral oil like sunflower oil, safflower oil or peanut oil. Strain and store in a mason jar. Bird’s Eye Chilli Africa & Southeast Asia; 100,000 SHU Also known as Thai Chilli  or Piri Piri Pepper , the tiny green or red chillies are one of the spicier kinds that are commonly used across the world. The Bird’s Eye Chilli  is native to Ethiopia and Southeast Asia  where it also grows in the wild. It is a key ingredient in Thai cuisine  used for almost all dishes either chopped for a stir fry, slit or whole in a salad or pounded into a curry paste. Even in Vietnam, it is common to add spice to hot pots or stews with bird’s eye chillies. Similar to Jalapeño, thai chillies are also pickled whole in brine to preserve them over a longer period and to tone down the heat with a hint of sourness. Bird’s Eye chillies are often dried and filled in spice mills. Due to their intense heat, a little goes a long way and a few cranks of the spice mill are enough for depth in flavour. The dried chillies are also commonly used as a powder in African cooking, perfect as a dry rub for meat or a seasoning for stews. One of the best ways to use it is a dry rub for Piri Piri Roast Chicken with the skin on. The spice seeps deep through the crisp skin adding a layer of flavour to the fat.

  • Chicken and Bacon Pie Recipe

    This warming chicken and bacon pie is the ultimate comfort food, perfect for cold autumn and winter days or breezy summer evenings. With its rich yet mild flavour, cheesy, crunchy top, and hearty filling, it’s a dish that appeals to everyone, from picky eaters to food enthusiasts. This versatile pie is ideal for the whole family, including small children. Easy Comfort Food for Any Season Not only is this recipe easy to make, but it can also be prepared ahead of time and reheated in the oven, retaining its delicious flavour and texture. It freezes beautifully, so consider making a double batch to save time on busy days. Additionally, this pie is fantastic for making portion-sized pieces, perfect for picnics, casual gatherings, or even a cosy date night. Designed to serve a family of 4, this recipe pairs wonderfully with a crisp salad or roasted vegetables. Whether you’re enjoying it fresh or reheated, this dish is sure to become a household favourite. Ingredients for Chicken and Bacon Pie For the Filling: 220-250 grams of chicken breast 4 medium-sized eggs 180 grams of diced bacon 1 medium-sized onion 1 garlic clove, minced 250 grams of red bell pepper 200 ml of creme fraiche 1 teaspoon of lemon juice 2 teaspoons of tomato paste or puree 1/2-1 teaspoon of salt (adjust based on the saltiness of the bacon) 2 good pinches of black pepper, or to taste 1/2 teaspoon of smoked paprika powder 70 grams of grated parmesan cheese 70 grams of grated gouda, emmental, or mozzarella cheese Fresh herbs (oregano, basil, parsley, or chives), roughly chopped For the Pie Crust: 4 tablespoons of ice-cold water 1/2 tablespoon of salt 152 grams of cold butter 300 ml of flour How to Make Chicken and Bacon Pie Preheat the oven to 200°C. In a bowl, combine the flour, salt, and ice-cold water. Cut the butter into small pieces and quickly work it into the dough using a knife. Flatten the dough, wrap it, and refrigerate for at least 30 minutes. Roll out the rested dough and place it into a 28 cm pie dish. Prick holes throughout the dough and refrigerate it for another 30 minutes. Blind bake the crust for 12 minutes in the oven’s lower section until slightly golden. Making the Filling: Chop the chicken, bacon, bell pepper, and onion into bite-size pieces. In a large pan, fry the chopped ingredients until the chicken and bacon are golden brown. Season with a pinch of salt and black pepper while frying. Add the garlic during the last minute and stir well. Set the filling aside to cool slightly. In a separate bowl, mix the eggs, creme fraiche, salt, black pepper, paprika powder, lemon juice, and tomato paste until smooth. Stir the grated cheese and fresh herbs into the mixture. Pour the chicken and bacon filling into the prebaked pie crust. Top with the egg, cheese, and creme fraiche mixture. Bake for 30 minutes or until the pie is set and golden on top. Serve warm with a fresh salad on the side. FAQs: Chicken and Bacon Pie Recipe Can I make pie crust in advance? Yes, the pie crust can be made a day ahead and stored in the refrigerator or frozen for longer storage. What can I serve with chicken and bacon pie? A fresh green salad, steamed vegetables, or roasted potatoes pair perfectly with this hearty pie. How do I freeze the chicken and bacon pie? Wrap the baked pie tightly in foil and place it in an airtight container before freezing. Thaw overnight in the refrigerator and reheat in the oven. Can I use other types of cheese in a chicken and bacon pie? Absolutely! Cheddar, gruyere, or even a spicy pepper jack cheese can add a unique twist to the recipe. How long does this pie last in the fridge? The pie can be refrigerated for up to 3 days in an airtight container. Is this pie suitable for meal prep? Yes, this pie is great for meal prep. Prepare it in advance, refrigerate or freeze, and reheat as needed. Enjoyed this recipe? Don't stop here! Explore more delicious dishes and family-friendly recipes below. Click on any article to discover your next favorite meal idea!

  • Origin of Sushi

    In Japanese, sushi does not mean raw fish; it means seasoned rice. Sushi has become globally recognised as a quintessential Japanese dish made with cooked short-grain rice seasoned with sugar, salt, and vinegar. It is often paired with fresh or pickled vegetables and various meats, most commonly raw seafood. While sushi preparation and presentation styles vary widely, the key ingredient in every sushi dish is the rice. In Japan, the word “sushi” specifically refers to the rice itself. The Japanese word su means vinegar, while shi derives from meshi, the Japanese word for rice. Together, sushi translates to “vinegared rice.” When discussing specific dishes, it’s important to mention the preparation type or roll. Although sushi, as we know it today, is a cornerstone of Japanese cuisine, its original concept did not originate in Japan. Interestingly, early forms of sushi involved discarding the fermented rice rather than consuming it with fish. Sushi in Folklore Like many ancient foods, sushi holds a special place in folklore. According to one legend, a poor elderly woman, fearing thieves might steal her food, hid pots of rice beneath osprey nests. When retrieving the pots, she discovered scraps of fish from the nests had fallen into the rice and fermented. Necessity led her to eat the mixture, revealing that fermentation enhanced the rice’s flavour while preserving the fish. This accidental discovery paved the way for a revolutionary method of seafood preservation. Early Origins of Sushi The true origins of sushi date back to the 3rd century BC in the Mekong River basin of Southeast Asia, encompassing modern Myanmar, Laos, Cambodia, Thailand, and Vietnam. These rice paddy fields, regularly flooded by the river, were ideal for freshwater fish like carp, a key protein source for local farmers. In the sweltering heat and without advanced preservation methods, fish spoiled quickly—often within hours. Farmers turned to short-grain glutinous rice, which proved an effective solution for preserving fish. This method would become a vital part of their diet. Narezushi: The First Sushi Farmers developed a preservation technique known as narezushi. Fish were cleaned, gutted, heavily salted, and packed with cooked rice into wooden barrels. Heavy stones pressed the mixture, initiating lacto-fermentation. Though the process wasn’t fully understood at the time, it produced lactic acid, which, along with salt, inhibited bacterial growth and pickled the fish over time. The fish developed complex flavours during fermentation, while the rice became overly salty and was discarded. Despite its strong smell, narezushi became a popular preservation method and spread widely across the Mekong basin. FAQ: The Origin of Sushi What does the word “sushi” mean in Japanese? The word “sushi” in Japanese means “vinegared rice.” It doesn’t refer to raw fish, as commonly believed. Instead, it highlights the seasoned rice that is central to the dish. Where did sushi originate? Sushi originated in the Mekong River basin of Southeast Asia around the 3rd century BC. It was initially a method of preserving fish in fermented rice. What is narezushi? Narezushi  is one of the earliest forms of sushi. It involves cleaning and salting fish, then fermenting it with cooked rice to preserve it. The rice was discarded before eating the fish. How did sushi evolve into a Japanese dish? Through trade and migration, sushi made its way to Japan around the 9th century. Over time, the Japanese refined it, transforming it into the fresh and diverse sushi we know today. Why was the rice discarded in early sushi? In early sushi preservation methods, the rice became overly salty during fermentation and was discarded because it wasn’t palatable. What is the role of rice in sushi today? Rice remains the key ingredient in sushi. It is seasoned with vinegar, sugar, and salt, providing the foundational flavour for various sushi dishes. What type of sushi is most common? The most common types of sushi are nigiri (sliced fish served on vinegared rice), maki (sushi rolls wrapped in seaweed), and sashimi (thinly sliced raw fish without rice). Nigiri and maki are particularly popular worldwide. What do you drink with sushi? Traditionally, sushi is enjoyed with green tea, which complements the delicate flavors. In more formal settings, sake (Japanese rice wine) or beer can also be paired with sushi, depending on personal preference and the type of sushi. What are the different types of sushi? There are various types of sushi, including: Nigiri : A small ball of vinegared rice topped with a slice of fish or seafood. Maki : Sushi rolls made by wrapping rice and fillings in seaweed. Temaki : Hand rolls, which are cone-shaped seaweed rolls filled with sushi rice and toppings. Uramaki : Inside-out rolls, where the rice is on the outside, and seaweed wraps the fillings. Chirashi : A bowl of sushi rice topped with a variety of sashimi and garnishes. How do you eat sushi properly? Sushi can be eaten with hands or chopsticks. If using chopsticks, dip the fish (not the rice) into soy sauce to avoid it soaking too much sauce. Wasabi can be added directly on top of the fish, mixed into the soy sauce, or eaten between bites, depending on preference. Is sushi healthy? Sushi can be a healthy option, especially when it includes fish like salmon or tuna, which are rich in omega-3 fatty acids. However, some sushi rolls can be high in calories due to added sauces or deep-fried ingredients, so it’s important to make mindful choices. What makes sushi rice different from regular rice? Sushi rice is a special type of short-grain rice that becomes sticky when cooked. It is seasoned with a mixture of rice vinegar, sugar, and salt to create its distinct flavour, unlike regular rice that is typically plain. Is sushi always made with raw fish? While sushi is often made with raw fish, it can also be prepared with cooked ingredients, such as cooked shrimp, eel, or vegetables. Some types, like tempura rolls or California rolls, feature cooked fish or seafood. Want to explore more delicious food stories and recipes? Click on any of the articles below to dive into fascinating topics like cooking tips, culinary traditions, and food history!

  • The Story of the Avocado

    The fruit of the Avocado tree has grown in popularity all over the world in the past century. Even though people have cultivated it for thousands of years and transformed it into  over 400 different varieties,  the tricky plant is still mostly grown in California and Central America and exported worldwide. In fact, there’s only one variety that dominates the world, the pebbly dark-purple-skinned  Hass Avocado  and it didn’t even exist a century ago.  The Avocado is a true native American fruit with a long and rich history, and it was a popular snacking option thousands of years before humans even started farming it. “The avocado is a food without rival among the fruits, the veritable fruit of paradise.” - David Fairchild The Origin of Avocado The wild avocado trees flourished in tropical South America and Mexico millions of years ago in the  Cenozoic era. Large ground animals like mammoths and giant ground sloths were the only ones who could eat the large fruit of the avocado whole and travel long distances before pooping out its seed and dispersing the trees. However, when these animals mysteriously vanished  13000 years ago, avocados were also about to go extinct.   The wild avocado trees in those times grew as tall as  60 to 80 feet which was a height no hunter-gatherer tribe could afford to climb. Mesoamerican legends say that when a tribe in the Northern Amazons were roasting a hunted tapir, an avocado fruit fell from the tree and broke asunder. When the tribe found the fruit’s buttery flesh to be a great addition to their meal, it made the risky climb up the tree worth it and the avocado was saved from extinction. The Evolution of its Name The Mesoamerican tribes first  domesticated the avocado in 5000 years ago. Archaeologists in Peru has found domesticated avocado seeds buried with Incan mummies dating back to 750 B.C. and there is evidence that avocados were cultivated in Mexico as early as 500 B.C. The fruit was extremely important for the Aztecs and Mayans as it provided sustenance and they believed it to have mythological powers. The fourteenth month of the Mayan calendar (K’ank’in) is represented by the avocado. The Aztecs believed the fruit provided strength to whoever consumed it and promoted fertility for both men and women. This led to its growing reputation as an aphrodisiac when it was named ahuacatl which was the Nahuatl word for the male reproductive organs. When the Spaniards discovered the fruit from the Mexican tribes, it was not an appealing name nor was it easy to pronounce which led them to call it the  aguacate . However, it was the Americans that would start calling it the  Avocado . Avocado in North America and USA In 1833, avocados found their way to north America and USA, establishing farms in tropical havens such as Hawaii, Florida, and California. However, despite thriving in these regions, avocados faced a challenging reception in other parts of the country. A longstanding stigma surrounded the fruit due to its supposed aphrodisiac properties, rendering it taboo within the conservative American society. On top of that, the prevailing belief that fruits should be sweet worked against avocados, as they contain no sugar and lack a distinct taste. It wasn't until the late 1950s that the tide began to turn for avocados. As nutritional knowledge advanced, particularly regarding the health benefits of this unique fruit, the Hass Avocado gained popularity as a part of salads. The Birth of the Hass Avocado – A Postman's Accident Until the 20th century, good quality avocados were known to have smooth thin skin and a bright green hue such as the popular  Fuerte, Gwen or Zutano . However, today a green avocado is considered unripe and the prime choice is the pebbly and thick dark-purple skin of the  Hass Avocado .  In  1926 , a postman from California,  Rudolph Hass , on one of his trips, brought a seedling home to plant in his orchard. He had planned to graft the plant into a new variety but his attempts never succeeded and the plant would not bear fruit. The impatient Hass wanted to cut down the tree but his children convinced him to just let it grow unattended. One day, a miracle happened and the children discovered fruit on the tree. It had a rough appearance compared to other varieties but they found the taste to be far better being rich, creamy and nutty.    It was a larger success commercially as the trees grew vigorously, were easy to propagate and provided a good yield of fruit by only the second or third year while also having a longer harvesting season. Its thick skin also proved superior in transporting it over a long distance. Since the quality was high and the tree gave a good yield, Hass named the variety after himself and took out a patent in  1935 .    Avocado - A Culinary Delight Avocados have a subtle nutty flavour but the fruit is more prized for its rich nutrients and smooth and creamy consistency. They are one of the most versatile ingredients, find their way into an array of dishes around the globe. Avocado's can be elegantly sliced and presented on a cheese board alongside fruits, nuts, and cheese or enjoyed as a popular choice for breakfast or brunch when mashed. Avocados take on a new dimension of flavor as the all-time favorite Guacamole, seasoned with a mix of salt, lime juice, garlic, cilantro, red onion, tomatoes, and chilies Indonesians blend them into drinks with sweet condensed milk. Brazilians add it to ice cream. Californians put it in their maki sushi rolls. And a simple vegetable salad with lettuce and tomatoes instantly turns gourmet with just a few slices of avocado.

  • The Changing Landscape of Vegan Food

    Countries are changing their food production and farming methods to accommodate the rise in plant-based living. Utilising a combination of ancient agricultural methods, natural processes and advanced technology, the quantity and quality of Vegan food are changing at a rapid pace. With home-grown food and abundant meat-free cuisine options on the table, there’s now something to suit all culinary tastes. What is Vegan Farming? Animal-free farming can be traced back to the days of Mesopotamia and the civilisations of Central America when farmers were focused on growing corn and beans. Vegan-friendly farming takes inspiration from these times and the ancient methods they used to cultivate crops. This involves farmers becoming more aware of soil generation and knowing what to use on the land instead of convenient, animal-based fertilisers and pesticides. Much like our ancestors, a vegan farmer will utilise organic matter such as grass cuttings and compost derived from vegetables to assist the growth of their crops. Vegan-Friendly Farming in Different Countries The concept of vegan farming is slowly catching on as consumers continue to demand more from food suppliers, and following the pandemic years, we’re all becoming more conscious of the type and quality of food we’re putting into our bodies. However, education and support for farmers wishing to make the transition to vegan farming are key. In 2019, there were only 63 vegan organic farms in the United States, 19 in the UK and Ireland, and 22 farms across the entirety of Europe. Governments around the world are advocating for more vegan-friendly farming to lower greenhouse gas emissions and promote healthier eating. But ultimately, the growth and pace of this change depend on education, subsidies, and the consumer. The Impact of Vegan Agriculture The impact of vegan agriculture on society is positive, both from a health and a climate perspective. It would lead to a healthier culture with less disease, thanks to the eradication of harmful synthetic chemicals and toxins in fertilisers and pesticides. We could see a shift to seasonal growing and purchasing locally which would make the system more sustainable. We would consume fresher food and it would become more affordable, helping to potentially eradicate food poverty around the world. In addition, by changing our diets to a more plant-based way of living or excluding meat and dairy from our diets completely, we can help to reduce greenhouse gases in some high meat consumption countries by up to 70%. This will, in turn, make progress in slowing down climate change. Also, we must not forget, the impact of more people following a vegan diet, is also a huge win for the animals. In addition to vegan agricultural farming, new, innovative ways are being trialled to create new versions of plant-based cuisine, using a combination of growing techniques and advanced technology. This revolution in plant-based food is being led by ‘The Silicon Valley of Food’, not based in California, but in the Dutch countryside, in a little-known area known as the ‘Vegan Valley’. What is Holland’s Vegan Valley? Holland in northern Europe, has in recent years, become a forerunner in plant-based culinary innovation. One of the major plant-based meat brands ‘The Vegetarian Butcher’ was born here in 2009, and today the Netherlands is the largest consumer of plant-based meat in all of Europe. A ‘Vegan Valley’ has been created an hour from Amsterdam - a forward-thinking food tech hub with a mix of 80 local manufacturers, investors, and foreign conglomerates positioned on-site. This ‘Silicon Valley of Food’ is the largest agricultural hub in Europe - a vast space encompassing customer experience kitchens, sensory suites and food research facilities. Leading the charge is Wageningen University with its own meat-free research lab. The centre’s food and research initiative works alongside corporations and governments to elevate and revolutionise the plant-based food industry. The Dutch hub has, to date, attracted companies such as Unilever, California-based food tech company ‘Beyond Meat’ and the Upfield Group which manufactures the Vegan cheese brand ‘Violife’. The investment by these already established companies into the ‘Vegan Valley’ shows that the move away from meat and animal-based products is set to continue, and further grow in years to come.

  • What Is Comfort Food?

    When we think of comfort food, we often think of dishes that remind us of home and family. The warmth of a bowl of soup made just like our mother used to make, or a hearty dish that reminds us of our grandparents' cooking. These are the tastes of memories that make comfort food so comforting. The essence of comfort food is to bring a bit of a home feeling and to comfort yourself when you're feeling under the weather. What types of food you find comforting, comes down to your heritage, preferences and your memories of happy days. That's why there are tons of comforting dishes, but no certain types of food that are categorised as comfort food. Why do we crave comfort food? People often turn to comfort food during times of stress, sadness, illness or other negative emotions, but have you ever wondered why we crave these types of foods when we're feeling unwell? Well, there are several reasons why this may be the case. When people are feeling unwell, they often crave high-calorie, high-fat or high-sugar foods. This is because these foods provide energy to the body, and make them feel better. Another reason for this is that comfort food can remind us of familiar and comforting times with family and friends. Comfort food can elevate one's mood and offer a sense of familiarity and security, especially during difficult times. However, it's crucial to keep in mind that relying on high-calorie comfort foods as a means of coping with illness may not be the best option nutritionally, even though it makes feel warm, safe and happy. Different types of Comfort food Dishes that are warm, comforting, or sweet, such as stews, melting cheese and sugary treats, can all be considered comfort food, but what makes a dish a comfort food can vary greatly depending on where you're from. Each culture has its comfort foods, and it's a reflection of its history and lifestyle as well as personal preference. Different cultures, traditions, holidays, regions and personal preferences all play a role in determining what is considered comfort food. In the United States, southern comfort foods such as fried chicken and macaroni and cheese are popular. Pasta dishes like spaghetti Bolognese and lasagna are considered comfort foods in Italy. In China, dishes like dumplings and hot pots are considered comfort foods. In Scandinavia, warming bowls of soup are the ultimate comfort food on cold winter days. A feeling of home The one thing all comfort foods have in common, no matter where you are from, is the feeling the dishes give us. Comfort food is not just about the taste of the food, but also about the memories and emotions it evokes. It's about bringing a bit of home and comfort to our lives, no matter where we are or what we're going through. So, next time you're feeling down, treat yourself to a comforting dish full of memories and love.

  • Lamb Burger With Rosemary Infused Sour Cream

    The aromatic and flavour-packed Lamb Burger is the perfect choice for a lunch, evening snack or dinner as well. Relish this juicy meal layered with a delicious Rosemary Infused Sour Cream and a drizzle of the mouthwatering Thyme Swiss Cheese Sauce with fresh onions and leafy vegetables. The name Burger is derived from Hamburger which further comes from the Hamburg Steaks which were brought to America by the German immigrants. The components that make up a burger begin from the basic burger bun and patty to mustard and cheese. The burger is ideally layered with a sour element either in the form of a fresh tomato slice a slice of a pickled vegetable or a tangy vinegar or lemon-based sauce. The sauce can be as simple as a flavoured mayo to as complex as an herb-infused cream sauce. The vegetables give a crunch and textural difference from a vibrant and mellow lettuce or leafy greens to the sweet and piquant taste of an onion. Rosemary is an herb that pairs exceedingly well with lamb and infusing it well in olive oil gives an additional layer of depth when blended into the Sour cream Sauce. The second element that elevates the flavour of lamb is the Gruyere Cheese sauce flavoured with a dash of Dijon mustard and the aromatic notes of thyme. These complex-sounding elements are made with simple ingredients in an effortless process that makes for the perfect summertime poolside barbeque hot off the grill! Ingredients For the Patty 450 grams of lamb mince 1 Onion 5 cloves of garlic 10 grams of Dijon Mustard 16 grams of fresh mint leaves Salt and Pepper to taste For the Burger 250 grams of chilled and strained natural yoghurt 2 tablespoons of chilled water 2 tablespoons of Lemon Juice 1 tablespoons of apple cider vinegar 60 ml of olive oil 1 sprig of fresh rosemary Salt to taste 1 tablespoons of Dijon of Mustard 200 ml of full-fat milk 125 grams of Gruyere Cheese (Can be replaced with Cheddar) 1/2 tablespoons of thyme 4 burger buns 1 red onion Dill Pickled Cucumber Arugula (or your choice of Leafy Greens) How to make the Lamb Burger 1. Chop the onion, garlic and mint leaves. 2. In a bowl, mix the minced lamb with the chopped onion, garlic, mint, Dijon mustard and season with salt and pepper. 3. Using well-oiled hands, divide the mince into four burger patties. 4. Place them on a tray and let them chill in the refrigerator until it is time to use. 5. Place the fresh rosemary sprig in a small bowl for the rosemary infusion. 6. Heat up the olive oil and pour it on the rosemary in the bowl. Let it steep as it cools down to room temperature. 7. Mix the lemon juice and apple cider vinegar in water and let it chill in the refrigerator. 8. When the oil is at room temperature, add the strained yoghurt and the mixed chilled water into a high-power blender and blitz while slowly pouring the rosemary-infused olive oil into the blender till evenly mixed. 9. This rosemary-infused Infused Sour Cream can optionally also have added fresh herbs such as thyme and mint. It is ideal to make it the night before and let it chill overnight so that it develops more flavour and thickness. 10. Grate the gruyere cheese for the cheese sauce. 11. Heat the milk in a pan till warm and add the cheese, Dijon mustard and thyme. 12. Stir well till the cheese melts and the mixture thickens. 13. Pour into a squeeze bottle or a jar and let it cool down. It will thicken further as it cools down. 14. Slice the red onion and separate the rings. 15. Grill the lamb patties on a barbeque grill if possible for the smoky flavour OR Sear the patties on a well-seasoned cast iron skillet with a lot of oil. 16. Sear for around 2 minutes on each side for a nice juicy medium doneness. 17. If you like to cook it through, cook for around 3 to 4 minutes on each side. 18. In the same skillet/grill, lightly toast the sliced burger buns so the burger does not turn soggy and holds its shape. 19. On the bottom slice of the burger, spread a generous amount of Rosemary Sour Cream and place a few dill pickled cucumber slices on top. 20. Place the seared Burger Patty on top and lay the onion rings and arugula on top. 21. Drizzle the Thyme Cheese Sauce on top or spread it on the inside of the top slice of the burger bun. 22. Lay the burger bun slice on top and serve hot!

  • White Wine Poached Pears

    Indulge in the delightful elegance of this white wine poached pears recipe, a true treat when served warm alongside cold, creamy vanilla ice cream. It's a match made in heaven, especially paired with a glass of sweet wine or Champagne. Bursting with tropical flavors, this dish combines the sweetness of passion fruit, the tangy burst of pomegranate, and the comforting warmth of vanilla and cinnamon. Topped with crunchy toasted hazelnuts and a scoop of vanilla ice cream, it’s a dessert that promises to impress. This recipe will most certainly impress your guests at all parties. Its sophisticated presentation and delightful taste make it a perfect centerpiece for any occasion, from intimate dinners to festive celebrations. For The White Wine Poached Pears You need: 4 medium-sized pears 200 ml sweet white wine 200 ml white sugar 400 ml water 1 vanilla pod 1 cinnamon stick The juice of a half a lemon The zest from half a lemon A pinch of salt 2 passion fruits 1 pomegranate 2 tablespoons of pomegranate molasses 4 serving spoons roughly chopped hazelnuts How You Make It: Peel the pears and place them in a bowl with cold water and a squeeze of lemon juice, to prevent them from turning brown. Roughly chop the hazelnuts and toast them in the oven or frying pan until they turn golden brown and start to smell nutty. Place sugar, water, salt and wine in a pot. Cook on medium heat while stirring until the sugar has dissolved. When the liquid starts to boil, add the juice of half a lemon, most of the lemon zest and the cinnamon stick. Cut the vanilla pod lengthwise and scrape out the seeds. Add the seeds and the pod to the pot. Add the pears to the pot, standing up. Make sure the pears are covered completely by the liquid. Cook on low heat until the pears have softened but still have a bite to them. Remove the pears from the pot and keep cooking the liquid on high heat until reduced to half. Drizzle pomegranate syrup decoratively on a serving plate, top with the roasted chopped hazelnuts and passion fruit. Place the pears upright on the plate and garnish with the pomegranate seeds. Drizzle over some of the white wine reduction. Enjoy warm with a glass of white dessert wine and vanilla ice cream. Optional Flavurings For The White Wine Poached Pears This recipe for white wine poached pears is incredibly versatile and can be reinvented with endless flavor combinations, ensuring it remains fresh, exciting, and perfect for every season of the year. Experiment with different flavorings to keep things interesting. For a richer, earthier sweetness, try swapping sugar for honey. Enhance the pears with the cozy warmth of ginger or introduce aromatic spices like cardamom or saffron for a distinctive twist that’s bound to impress. You can serve the white wine poached pears with a scoop of vanilla ice cream, a dollop of crème fraîche, or a spoonful of yogurt for a delightful tangy contrast.

  • Paella Spice Mix Recipe

    This Paella spice mix recipe is great for all types of paella, from seafood and chicken paella to more exotic varieties. It also pairs wonderfully with other dishes such as barbecued meats and seafood. This recipe makes a medium-sized batch of Paella spice mix that can be stored in the spice cupboard for ages. Make your own Spanish Paella spice mix at home with this simple recipe. It is easy to make and incredibly delicious. For The Paella Spice Mix Recipe You need: 2 good pinches of quality saffron threads about 1/6 gram powdered finely in a pestle and mortar. Preferably smoked Spanish saffron 2 tablespoons of sweet Spanish paprika powder 3 tablespoons of smoked Spanish paprika powder 2 teaspoons of garlic powder 2 teaspoons of onion powder 1/2 a teaspoon of cayenne powder 1 teaspoon ground black pepper 1/3 of a teaspoon of cumin powdered finely in a pestle and mortar 1/3 of a teaspoon of cloves powdered finely in a pestle and mortar 1/2 teaspoon of salt How you make the Saffron spice mix: Finely grind the spices using a pestle and mortar or a spice grinder. Mix all the ingredients in a bowl until fully combined. Store the Saffron Spice Mix in an airtight spice jar. Use it whenever desired. This Paella spice mix can be added to all types of Paella, as well as barbecue meats and seafood dishes.

 

 

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