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 . . .
Buttermilk used to be a staple in the kitchen's of our great grandmothers. Not only was it the natural by-product of making butter, it was also used extensively in cooking and considered an everyday drink and thirst quencher (hard to imagine I know!) Nowadays with everyone buying butter rather than . . .
Like many South Africans I grew up eating rusks, and to this day having a couple with a cup of rooibos tea always makes me think of home. For those of you that are not familiar with these little chunks of joy, rusks are something in between a biscuit and a biscotti. Dunked in a cup of coffee or tea, . . .
In my mind granola bars are one of the best snacks around – they give you the perfect balance between having something sweet while still being good for you. So when I need a quick breakfast in the morning, or just need a sweet kick to pick me up in the afternoon, they make for the perfect bite to . . .