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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.

With the harvest season at its peak for many seasonal vegetables, crops, and seafood, the warmer months celebrate community efforts, age-old cultures and traditions, and the blessings of nature with food festivals and fairs around the world in 2024. If you’re planning a trip this summer, be sure to catch some of these annual food festivals on your journey. Ascoliva Three hours East of Rome, Ascoli Piceno is considered by many to be the world capital of olives. The town is famous for the olive all’ascolana, a traditional Italian antipasto where green olives are usually stuffed with meat or cheese and then deep fried. In honour of their culinary speciality, the town holds a twelve-day Ascoliva festival every summer in the central Piazza Arringo with lots of tasting sessions, events and activities focused around olives and the 12 local delicacies. Ascoliva Festival is a food-tasting event and a chance to learn about the local wine and food through debates, exhibitions, expert panels, workshops and other exclusive opportunities. You can even get a chance to experience the rare, prestigious and expensive organically grown local Tenera Olive and use it in one of the workshops. The eighth edition of the Ascoliva festival will be held from 10th August to 21st August. The tasting ticket costs 18 Euros and includes three tasting sessions, a shot glass of Varnelli which is a digestif and a cup of coffee. Each ticket gives 4 detachable coupons; one for the Varnelli stand and three for choosing any three dishes from the myriad of local food stalls at the festival. Each vendor serves their own traditional recipe of the classic Fried Stuffed Olives or Olive all’ascolana with different fillings and seasonings. For more information on the Ascoliva festival, check out their website here. Copenhagen Cooking, Food Festivals 2024 The opening of the innovative restaurant Noma in Copenhagen ushered in a modern gastronomic era in Denmark. The result, Copenhagen Cooking, is the largest food festival in Northern Europe held annually in the summer which pays homage to culinary customs and traditions with one chosen headline ingredient and a European city exhibit. This summer, Copenhagen Cooking comes to the large plaza of Torvehallerne from August 16th to August 25th with a focus on Cabbage and showcasing the city of Flanders in Belgium. Pralines Chocolates were invented in Flanders in 1912 This year’s city spotlight features Belgian chocolate, fries, meatballs, mashed potatoes and sundaes paired with Belgian beer and Theis wine. Flanders is famous for its Belgian beer culture. There are more than 1500 different Belgian beers, and each beer has its own glass with a distinct shape that ensures the flavours of the beer are enhanced. This year, the festival has a special beer  brewed by Nørrebro Bryghus and Belgian brewery De Konnick.  The festival’s focus on cabbage highlights the versatility, flavour, and nutritional value of the vegetable, with food vendors serving crispy salads and grilled summer meals, as well as workshops on creating your own signature slaw, fermentation, and other masterclasses. The highlights of this year are a Cabbage and other Kimchi crash course with Kalas Kimchi and a Dessert Dinner with Søllerød Kro and Lækkerier magazine amongst many Belgian beer and chocolate tasting sessions.  If you want to know more about Copenhagen Cooking this year, check out their website here .

This recipe for creamy white wine mussel soup is packed with wonderful flavours of garlic and parsley, finished with cream for extra richness. Perfect with a newly baked baguette and a glass of your favourite wine. A great date night recipe, a soup to impress your guests or to satisfy all your seafood cravings. This creamy white wine mussel soup is easy to make and suitable as a main course as well as a starter. This recipe serves 4-6 people. For the Mussel Soup you need: 1000 grams of fresh, blue mussels 400 ml dry white wine 200 ml water 400 ml full-fat cream 4-5 garlic cloves ½ - 1 teaspoon of salt A pinch of white pepper 300 grams of spring onion 40 grams of the green part of the spring onion 2 teaspoons of finely chopped parsley 25 grams of butter A good squeeze of lemon juice How you make the Mussel Soup: Clean the mussels and discard any bad ones. Add the butter to a pot and place it on medium heat on the stove. Roughly chop the onion and add them to a pot to sweat until they are translucid. Minced the garlic and add it to the onions. When the garlic is fragrant, add the wine and water and let it boil until the alcohol has evaporated. Add the cleaned mussels and cover them with a lid. Cook the mussels for 3-5 minutes, or until they have opened. Take out the mussels and discard any closed ones. Remove most of the mussels meat from its shell, but save some for decoration. Add the cream, the green part of the onion, parsley, a squeeze of lemon juice and pepper to the pot and let it come up to a boil. Add the mussels back into the pot, and carefully stir to combine. Add the mussel soup to a deep dish, decorated with the rest of the mussels and serve with a freshly baked baguette.

This creamy salmon croissants recipe will surely impress on all occasions. Perfect for a Champagne brunch or as a scrumptious midday snack, it's super easy to make and absolutely lovely served with a glass of sparkling wine. This recipe makes for 2 large croissants or 4 small ones. For the creamy salmon croissants you need: 1 hard-boiled egg 100 grams of smoked salmon 1/4 of a red onion diced 1/2 teaspoon of lemon juice 1 teaspoon of fresh finely chopped dill 3 teaspoons of fresh finely chopped chives 50 grams of sour cream 1 tablespoon of mayonnaise The zest of half a lemon Salt White pepper How you make the creamy salmon croissants: Boil the egg and let it cool. Finely dice and chop the onion, dill and chives and add to a bowl. Peel and dice the egg into small pieces. Cut the salmon into small pieces. Add egg, salmon, mayonnaise, the zest of half a lemon, lemon juice and sour cream into the bowl with the herbs. Stir until well combined and add salt and pepper to taste. Lightly toast the croissant before adding the salmon filling. Serve with a glass of Champagne or white wine.

While kale has risen in popularity over the last couple of years, it has been a staple ingredient in many European countries for decades. This luxurious and warming kale pie recipe features kale, cheese, and cream, flavored with nutmeg and beef stock for an extra-rich flavor. If you prefer lacto-ovo vegetarian, simply leave out the stock or substitute vegetable stock instead. Kale tastes even more delicious and sweeter after the first frost during cold autumn nights, or if you pop it in the freezer a couple of hours before cooking. This is what you need to make the pie crust: 300 ml flour 4 tablespoons of ice-cold water ½ tablespoon of salt 152 grams of cold butter How you make the kale pie crust: Add flour, salt and ice-cold water to a bowl. Cut the butter into smaller pieces and quickly work the dough with a knife. When combined, flatten out the dough and let it rest in the refrigerator for a minimum of 30 minutes. When the dough is rested, roll it out and place it into a pie dish 28 cm in diameter. Prick holes throughout the crust and place the pie crust in the refrigerator for another 30 minutes. Preheat the oven to 200°C and start making the filling. This is what you need to make the pie filling: 600 grams of fresh kale 3 eggs 200 ml cooking cream 1 pinch of white pepper 1 pinch of black pepper ½ tablespoon of salt 1 pinch of nutmeg 1 tablespoon of concentrated beef stock or a bouillon cube 100 ml grated Mozzarella or Gouda cheese 100 ml grated Parmesan or other strong, hard cheese How you make the kale pie and filling: Quickly blanch the kale and set it aside to cool. When the kale is cooled, squeeze out as much of the water as possible. Roughly chop the kale and place them into a bowl. Add eggs, cream, salt, pepper, beef stock and nutmeg to the bowl and stir until combined. Blind bake the pie crust for 12 minutes in the lower part of the oven or until golden. Add the filling to the pie crust and bake the pie for another 30 minutes or until the pie has completely set and turned golden on top. Enjoy with a chilled beer, snaps and a fresh salad on the side.

Plant-based living is being embraced in the most unlikely places around the world, from the far reaches of Sweden and Mexico to Brazil, Israel and the UK, people are craving fresher, healthier produce to consume at mealtimes. In this article, we explore how Veganism began, how the trend is rising and the best places to visit for plant-based dining around the world. How and When did Veganism begin? Veganism has been an important part of culture throughout centuries for millions of people around the world, although it hasn’t always been known by this name. Followers of Buddhist, Hindu and Jain religions all promoted plant-based diets for ethical reasons. Historical sources also mention that Akhenaten, the Egyptian Pharoah, banned the sacrifice of animals during his reign. The term ‘Veganism’ was devised by the London Vegetarian Society in 1944, when they were advocating for their members to give up dairy products. The progress was slow and steady, but by the time the 1970s arrived, the vegan movement had gained a lot of traction. News of veganism had spread to the United States, and scientists and physicians began to extol the virtues of a plant-based diet, for both health and environmental reasons. Today, we see even more people turning to veganism, and every year in January, consumers are challenged to participate in ‘Veganuary’ where they pledge to give up meat for the entire month. In 2022, over half a million people participated globally, the highest number to date, with many deciding afterwards not to return to a meat-eating diet. Is the Vegan Trend Rising? More of us are realising that eating a natural plant-based diet, coupled with regular exercise can be beneficial to good health and life longevity. The rise in the vegan trend can partially be attributed to a growing mistrust in larger food corporations. Also, information released regarding the poor treatment of animals and questionable farming practices has helped to fuel the growth. These days choosing to follow a vegan diet and lifestyle is no longer just about improving our health, it’s also about social justice. In the past 10-15 years the plant-based market share has risen. Supermarkets began to stock soy-based products and these convenient additions gave people who enjoyed eating meat an alternative that was not harmful to animals and was better for the environment. The Rise of Veganism in Unlikely Places Although veganism has always been prevalent on the Indian subcontinent and throughout Asia, the movement is now rising in the most unexpected places. In Sweden, for example, a country famed for its meat and potato diet, the number of young vegetarians and vegans has tripled over the past eight years. The demand for more plant-based cuisine has led to Swedish producers releasing cookbooks, opening restaurants, and new vegan product lines. Companies like Risenta are flourishing in the meat-free burger realm, and Findus have been curating Vegan couscous and falafels. There has also been an increase in vegan influencers in the country, including Green Kitchen Stories who have published YouTube videos concerning foraging, recipes, and cooking, whilst amassing tens of thousands of followers on Instagram in the process. Germany, a country known for its sausage and pork dishes is catching up too. In 2021, 15% of German people said that they typically don’t consume meat, and 14% of British people have now eradicated meat and fish from their diet. In the USA – a country celebrated for its fast food and convenience, current figures for 2023 suggest that almost 20 million Americans are adopting vegan lifestyles – an increase of 9 million over the past 15 years. Which Countries are Great to Visit as a Vegan? All vegans have been there, visiting a foreign country, only to find it impossible to dine out due to the lack of vegan options on the menu. So which countries can you visit these days as a vegan? India, Sri Lanka, Indonesia, Vietnam, and other countries in Asia are superb destination choices for plant-based diners, with a range of culinary offerings available via street food vendors, in hotels, cafes and restaurants. Surprisingly, meat-loving Mexico and Brazil are not that far behind. With an immense supply of fruit and vegetables in both countries, major cities have cultivated a number of vegan restaurants. Also topping the list are London and Edinburgh in the UK. The Scottish capital has a multitude of plant-based shops and restaurants, serving everything from burgers and sandwiches to legendary mac & cheese and vegan cakes. In Tel Aviv, Israel, the White City neighbourhood has the most vegan restaurants per capita in the world, where diners can feast on hummus, falafel, and sweet vegan chocolate babka on any given day. The great news about vegan food in Israel, is, much like India, it doesn’t feature any meat substitutes, everything is created solely from fresh produce. Portland Oregon comes out on top in the United States with 150 vegan restaurants in the city. This is followed by New York, Los Angeles, and San Francisco, all of which boast incredible plant-based eateries.

Going out for a meal is a big part of the modern food culture and restaurants are one of the key figures in the food ecosystem. While we can control the food waste in our own homes, it’s not easy to control waste at restaurants. Leftovers are too often left behind and food scraps are tossed. It’s easy to practice the discipline of finishing everything on your plate, but how do restaurants ensure that their food waste is minimized at every stage? Traditional strategies to reduce food waste like zero-waste cooking, meal planning and composting are effective at the household level. However, with proper planning and execution, these same strategies can be used at restaurants as well. Silo, London, UK Silo in East London is considered the world’s first Zero Waste fine dining restaurant. Helmed by Chef Douglas McMaster, the restaurant only offers a limited set menu. This eliminates the problem of any particular item on the menu that doesn’t sell well in a few days and will spoil in the refrigerator. Every food scrap not consumed is composted on-site, and Silo even invites the neighbourhood to use its composting machine. The compost is then sent to the suppliers as fertiliser for their farms. All deliveries of ingredients made to the restaurant are packed in reusable crates or containers, which Silo then returns to the farmers for reuse. If something is delivered packaged in disposable plastic by mistake, the chef will send it back. To make sure that nothing is wasted along the way, the team at Silo mills its own wheat into flour, churns its own butter, rolls its own oats, makes its own nut-based milk, and ferments its own beverages. Check out Silo London's official website here Yazdani Bakery, Mumbai, India Yazdani Bakery is a legacy in Mumbai that started zero-waste cooking way before the concept was even popular. The old-school bakery was established in 1950 by Irani immigrant Meherwan Zend named after his hometown Yazd in Iran. While the bakery is famous for its variety of breads, pastries, puffs, biscuits, and cookies, for all the regulars, one of the favourite items on the menu is their dry toast or rusk. Food waste goes hand in hand with hunger. During the days of persecution in Iran, the people could not afford to throw away anything and they would use leftover dry bread or naan by crushing it into small pieces and mixing them with anything they had available from salt, pepper, and curd and sometimes with chopped onions or mint. Yazdani Bakery sliced the unsold leftover bread at the end of the day and baked it into dry toast for the next day’s breakfast to ensure nothing goes to waste. This toast is popular to this day, either to pair with tea or crushed into papeta-ma-gosht which is a curry made of mutton and potatoes. Check out Yazadani on Tripadvisor here. Regenerative Eating Resduses Food Waste While regenerative eating might sound like a new concept, most Indian and Southeast Asian communities have been practising it for centuries. You can find traditional rural cafes and remote communities across Asia using age-old recipes that use every part of the food like curries made from watermelon rinds and stir-fries made out of offals which are usually discarded. In fact, one of the world’s most popular dishs, Fried Rice is a way that early Asians came up with to use up leftover rice. Alongside rural communities practising regenerative eating, many cafes have started adopting the concept throughout urban cities across the world.

Throughout the month of Ramadan, followers of Islam observe a strict fast from dawn to sunset where no food or water is consumed. Eid al-Fitr marks the end of the holy month of Ramadan and is celebrated as an occasion of peace and joy. People gather at mosques for Eid prayers, visit relatives, contribute to charity and hold feasts. This year, Eid al-Fitr will be celebrated on 11th April 2024. The month of Ramadan Ramadan is the most religiously significant time of year for Muslims throughout the world. The name of Ramadan originated from the Arabic word “ar-ramad,” which means scorching heat. In pre-Islamic Arabia, Ramadan was the name of the summer month when the heat would be most intense. It was also during this month when the Quran, the holy text of Islam, was revealed to the Prophet Muhammad. Since then, Ramadan’s time varies each year since it is the ninth month in the Islamic lunar calendar. The fast is undertaken as a spiritual discipline and commitment and as a reminder to empathize with and support those who are less fortunate. Food and Ramadan Although it is a month of fasting, Ramadan has an extensive repertoire of dishes that have become associated with its celebrations. Since the fast is observed from dawn to sunset, there are two main meals served during Ramadan. The first is Suhoor or Sehri served before the break of dawn. It is a small meal taken before the fast begins to provide sustenance and energy throughout the day. The meal has to finish before the sun rises and is followed by the fajr or the morning prayer. As the sun sets, the maghrib or the evening prayer begins which is then followed by breaking the fast with a second meal known as Iftar or Aftari. The types of foods served during both meals vary according to region and culture. The long fasting period during Ramadan causes the body to crave high-fat, high-protein, and high-sugar meals. Therefore, meals during Ramadan are typically heavy and include a variety of foods such as milk and dates, fresh fruits, fried foods, meats, bread, cheeses, and sweets. Dates for Breaking the Fast For over 6000 years, dates have been a staple in the Middle Eastern diet. After fasting, the body may become depleted of nutrients and minerals, leading to dehydration. Dates are an ideal snack in this scenario, thanks to their high-calorie nutritional profile and rich content of essential nutrients such as magnesium, potassium, and iron as well as antioxidants and fibre. Fibre is not only important for good digestion, but it can also regulate blood sugar. It helps stop the blood glucose levels from becoming elevated rapidly after meals and gradually releases energy instead of a blood sugar spike from overeating after a period of fasting. While the food traditions differ for each region and culture, eating dates to break the fast during Ramadan is a tradition followed throughout the world. It is a custom deeply rooted in history that takes inspiration from the Prophet Muhammad who would break his fast by eating three dates and a sip of water. Sheer Khurma The most important part of the celebratory feast on Eid al-Fitr across South Asia is the Sheer Khurma. Originating from Persia, where 'Sheer' means 'Milk' and 'Khurma' means 'Dates' in Persian, the dish simply consisted of crushed dates in milk. The dessert made its way across the Silk Road through the Mughals who typically preferred a lot of milk and dates for their meals during Ramadan. Across the way, the recipe started to change when nuts were added in Afghanistan and fried Seviyan or vermicelli came into the picture further down the road in India. The special dessert is usually prepared for Eid al-Fitr through a slow and delicate process that begins the previous night. The Seviyan is first fried in Ghee after which milk is added and cooked slowly overnight. As the mixture thickens, dates are added along with nuts. Some also add saffron, cardamon, or Rose water to enhance the flavour. It is first served after the morning prayer and then every guest who visits the house on the day of Eid is served a portion of Sheer Khurma.

The holy month of Ramadan is not just a month of fasting but another part of its festivities is feasting. And what could probably be the most important part of the month is serving food to others. Charity is an important cornerstone of Islam and it is believed that serving food and giving Ramadan food donation to others during Ramadan is an honourable act and will bring prosperity to your household. Islamic teachings say that Allah will bless anyone who provides Iftar or the evening meal for others, and they will never experience hunger or thirst again. From the bustling bazaars of Marrakesh to the street markets of Jakarta, the whole month of Ramadan experiences a boom of new stalls serving cultural delicacies, traditional Ramadan food and sweets during the evening. Amongst the myriad of markets spanning across the continents, one of the most famous food streets during Ramadan is Mohammed Ali Road in Mumbai, India. Mohammed Ali Road The Mohammed Ali Road is a long commercial stretch in South Mumbai extending from the famous Crawford Market to the J.J. Hospital. Surrounded by many notable mosques including Minara Masjid and Jama Masjid, it is well-known as a Muslim-dominated part of the city. With a huge community of long-standing residents, a few stalls around the mosques very quickly developed into a full-fledged bazaar for Ramadan and has been an iconic part of the city’s street food culture, serving traditional Ramadan food ever since. Almost every citizen of Mumbai from its farthest reaches visits Mohammed Ali Road at least once during the height of festivities in the month of Ramadan. Not only the denizens of Mumbai but the road’s popularity also invites a pilgrimage for foodies irrespective of religion from across the country with its immense variety of Ramadan food offerings from meat dishes, kebabs, biryanis and desserts. The market usually starts setting up around 4 pm where most stalls are quick takeaway spots for people to stock up on the food for their Iftar meals later at home after the prayer. Once the sun sets and the time for Iftar rolls around, the streets turn into impromptu restaurants with plastic chairs and tables set up outside the shops for people to sit and eat. Bhendi Bazaar One of the offshoots of the Mohammed Ali Road is the Bhendi Bazaar also known as Bohri Mohalla for its population of Dawoodi Bohra community. The name of the area comes from the time of British occupation when the Britishers would call the area simply “behind the bazaar” because of its location on the other side of the Crawford Market. At the same time, the Britishers used to live on the southern side. For Indians who weren’t familiar yet with English, it was phonetically similar to Bhendi Bazaar because Bhendi was the local word for Okra and the name stuck ever since. The Bohri Mohalla is famous for serving Bohra delicacies from its traditional biryani to khichda which is made with slow-cooked mutton and broken wheat. There is also a variety of samosas with various fillings from minced meat to corn and traditional desserts like Malpua, a fried pancake made from a fermented batter of wheat flour with jaggery and cardamom coated with egg and served with fresh cream as well as a special Ice cream known as Sancha which is made in the old fashioned way by hand churning with pieces of fresh fruits and nuts. The Eating of Offals Global cuisine has had a love-hate relationship with offals for centuries. In ages past, when meat was expensive and considered food for the rich. The scraps and internal organs which would be then discarded as less premium were sought after by the commoners and the poor which became known as offals. These include the intestines, stomach, spleen, kidneys, liver, lungs, and brain which are left after butchering an animal. Later down the line, it was noted that each of these had certain nutritional aspects and the taste was even preferred by many. As meat became less expensive and more available for the commoners, offals became an acquired taste and texture, something the rich started to indulge in. However, everyone is equal during the month of Ramadan. The amount of food required to feed the many tourists and inhabitants during the month brings a lot of meat from the butchers to the table and along with it, comes the offals. As a period of fasting, Ramadan also teaches the value of food and wasting it is considered dishonourable. This means that all the offals which are considered waste products are also diligently used in the street markets in various crowd favourites including grilled Bheja or Lamb Brain, pan-fried Kaleji or Liver, stir-fried Gurda or Kidney and Tandoori Khiri or Udders. All you can wish for at Mohammed Ali Road Ramadan food traditions are a big part of the city's culture and activities. From sizzling kebabs hot off the grill, slow-cooked curries served with naan, rolls with fillings of minced meat, deep fried dishes to some of the most decadent desserts, when it comes to the variety of dishes you can find in the streets of Mohammed Ali Road during Ramadan, your imagination is the only limit.

Classical French cuisine is filled with hundreds of complex and diverse creations from delicate soups to exquisite sauces harmoniously put together from building blocks of flavours, aromas and techniques. The ingenuity of French food with its robust yet delicate cuisine comes from a solid foundation upon which the elegant cuisine is built. The early 19th century gave rise to the world’s first celebrity chef, Marie Antoine Careme. The renowned Patissier serving the royal houses of Europe revolutionized haute cuisine when he classified all the sauces used in French cooking in his book L'Art de la Cuisine Française au Dix-Neuvième Siecle. When linking the connections between the sauces and tracing their family tree, Careme discovered that most French cuisine is built upon a strong foundation of four mother sauces. (To which Auguste Escoffier added the fifth sauce; Hollandaise a century later.) The Anatomy of Sauce Apart from adding flavour and richness to a meal, the most important quality of any sauce is its ability to smother and cling to whatever it gets drizzled or poured on. A sauce essentially consists of three main components; a liquid that provides the body and main flavour, a thickener that makes the sauce thick and stable along with a seasoning that elevates the flavour. The most common thickener used in French cuisine, being used in 4 out of 5 mother sauces is Roux. Roux is the name for a cooked mixture of equal parts of butter and flour mixed thoroughly over a medium-high heat for about three to five minutes. The time for cooking roux depends upon the colour grade desired. For lighter coloured sauces, a white roux is preferred albeit a slightly more cooked blond roux for a deeper-coloured sauce while dark-coloured sauces go well with a brown roux. Bechamel Have you ever wondered about the secret behind grandma’s mac and cheese or lasagna being extra rich and creamy? There is a high chance that the nostalgic experience is the creamy mother sauce known as Bechamel. It was invented by Marquis Bechamel, the chief steward for King Louis XIV of France when he was trying to come up with a new way to eat dried cod. Also known as White sauce, it is one of the most simplistic sauces starting off with the lightest coloured white roux to which milk is added with or without extra cream. While the milk reduces into a thick and viscous sauce, a small onion wrapped around with a bay leaf secured in place by studding it with cloves provides depth of flavour to the sauce. This studded onion is also known as a Cloute. The sauce provides a smooth and silky body to many baked or gratin dishes as well as vegetable courses. It acts as the base for most cream or cheese based sauces. Veloute The term Veloute means velvet which is an accurate description of its smooth and creamy texture. The blond-coloured sauce starts with a light-coloured white or blond roux to which a clear or white chicken or fish stock is added. The stock adds a complex layer of flavour which can then be enhanced with a dash of lemon juice or white wine. The smooth and velvety texture is usually stabilized by adding a binding agent known as liaison at the end of the cooking process. It is a simple mixture made by blending egg yolks with heavy cream. Veloute is not a finished sauce but a primary stage for numerous mushroom, poultry or seafood dishes as well as the creamy and rich Veloute Soup. Espagnole Espagnole is the classical brown sauce and one of the main building blocks of French cuisine. It is prepared with brown chicken or beef stock along with charred mirepoix and tomato paste. It is thickened with a darker brown roux stirred into boiling stock. It is further seasoned with some more tomatoes, wine and ham. The sauce is reduced, blended and strained for a smooth consistency. The name Espagnole, meaning Spanish, comes from the finest quality Ham and Tomatoes used in making the sauce which were imported from Spain. The sauce is the foundation of most dishes in French cuisine from roast sauces, steak sauces or red wine sauces. Tomato Sauce While we are familiar with the Italian tomato sauce delicately flavoured with basil and used to make pastas, the traditional French tomato sauce was a heavy and rich sauce cooked in rendered bacon or ham. It started with mirepoix, tomato concasse and tomato puree seasoned with French herbs and thickened with a brown roux. Some French classical recipes call for peeled tomatoes being cooked in equal amounts of brown sauce to make a tomato sauce. The sauce is roughly blended into a chunky consistency and used for pork dishes or poultry. Hollandaise Influenced by the generous use of butter in Dutch or Holland-style cooking, the Hollandaise is a smooth and silky sauce based on a melange of clarified butter and lemon juice. Instead of a roux, the sauce depends upon a binding agent in the form of egg yolks to make an emulsion for two ingredients that usually would not mix. The key ingredients for hollandaise are patience and effort as it requires energetic whisking along with tempering on a double boiler to ensure the eggs don’t curdle or the emulsion doesn’t break. However, it is easy to patch things up with a dollop of heavy cream or another egg yolk. Being delicate and heavy, the sauce is usually served on top of poached dishes.

A summer pie packed with Mediterranean flavours, feta cheese, black olives and oregano. This recipe is perfect for the tomato season and the warm summer mounts. This is what you need for the pie crust: 300 ml flour 4 tablespoons of ice-cold water ½ tablespoon of salt 152 grams of cold butter This is what you need for the pie filling: 2 medium-sized firm tomatoes 10 black olives ½ of a red onion 2 tablespoons of fresh roughly chopped oregano 3 large eggs 200 ml milk 1/3 teaspoon of black pepper 1 teaspoon of salt 100 grams of grated Mozzarella 100 grams of Feta cheese How you make the pie crust: Preheat the oven to 200°C. Add flour, salt and ice-cold water to a bowl. Cut the butter into smaller pieces and quickly work the dough with a knife. When combined, flatten out the dough and let it rest in the refrigerator for a minimum of 30 minutes. When the dough is rested, roll it out and place it into a pie dish of 28 cm in diameter. Prick holes throughout the crust and place the pie crust in the refrigerator for another 30 minutes. Blind bake the pie crust for 12 minutes in the lower part of the oven until golden. Start making the filling. How you make the pie and filling: Cut the tomatoes, olives and red onion into slices. Cut the feta cheese into bite-size cubes and grate the mozzarella cheese. Add the cheese, onion and tomato slices to the prebaked pie crust. Add eggs, milk, salt, oregano and pepper to the bowl and stir until combined. Pour the egg mixture on top of the pie and top with olives. Bake the pie for another 30 minutes or until the pie has completely set and turned slightly golden on top. Top with fresh oregano and sea salt. Enjoy with a glass of wine, beer or a soft drink. Serve with a fresh salad on the side.

This warming chicken and bacon pie is the perfect comfort food for cold autumn and winter days or chilly summer nights. This pie is mild in flavour and has a cheesy, crunchy top, perfect for the whole family and small children. Easy to make and can be prepared in advance and reheated in the oven. This pie freezes well, so you can make a double recipe and keep it in the freezer. This recipe feeds a family of 4 people. For the filling you need: 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 ½-1 teaspoon of salt (depending on how salty the bacon is) 2 good pinches of black pepper r to taste ½ teaspoon of smoked paprika powder 70 grams of grated parmesan cheese 70 grams of grated Goda, Emendale or Mozzarella cheese Fresh herbs, such as oregano, basil, parsley or chives, roughly chopped For the pie crust you need: 4 tablespoons of ice-cold water ½ tablespoon of salt 152 grams of cold butter 300 ml flour How you make the pie crust: Preheat the oven to 200°C. Add flour, salt and ice-cold water to a bowl. Cut the butter into smaller pieces and quickly work the dough with a knife. When combined, flatten out the dough and let it rest in the refrigerator for a minimum of 30 minutes. When the dough is rested, roll it out and place it into a pie dish, 28 cm in diameter. Prick holes throughout the dough and place the pie crust in the refrigerator for another 30 minutes. Blind bake the pie crust for 12 minutes in the lower part of the oven until slightly golden. Start making the filling. How you make the Pie and 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 done and golden brown. Add a pinch of salt and black pepper whilst frying. At the last minute, before you remove the filling from the heat, add the garlic and stir well. Set the filling aside to let it cool down a bit. Mix egg, creme fraiche, salt, black pepper, paprika powder, lemon juice and tomato paste in a separate bowl. Stir until everything is combined and smooth. When the mixture is smooth, add the grated cheese and the fresh herbs. Pour the chicken filling into the bottom of the prebaked pie crust. Top the pie with the egg, cheese and creme fraiche mixture. Bake the pie for another 30 minutes or until the pie has completely set and turned slightly golden on top. Serve warm with a fresh salad on the side.