The last few months have been a whirlwind of activity and excitement with finishing up work and getting ready for my first baby to arrive. I therefore hope you will forgive me for the long lapse of time since my last post. It has also been a time to reflect and learn of few things of what it . . .
When it comes to the butter versus margarine debate I have always succumbed to my French heritage and lathered a slab of butter on my morning toast, rather than going for the 'healthier' option. There is just something about real butter that makes food utterly irresistible. The thought of freshly . . .
Crème fraîche is a soured cream with a smooth, tangy and rich flavour, containing about 30% butter fat. It is definitely the crème de la crème in terms of flavour and flexibility. It doesn't curdle so is perfect to heat, can be used in baking or dolloped into sauces, soups and on desserts. In my . . .
Paneer is a fresh cheese commonly used in South East Asian cooking particularly in Indian, Nepalese, Pakistani, and Bangladeshi cuisine. My first encounter with Paneer was at a restaurant on the famous Brick Lane in London where, as you do when you first arrive in the UK, we went to sample some . . .
Ricotta originated in Italy and traditionally is made from the whey left over from the cheese making process. Literally meaning 'recooked' the whey is reheated to a high temperature with added acid (like lemon juice or vinegar). This causes the remaining proteins to clump together and form the . . .