Homemade Noodles (Pasta)
We think of Pasta often as being exclusively Italian, but we couldn’t be more wrong. The origins of pasta or noodles are in the far East. Archeological digs in China have found remains of pasta dating back to 4000 BCE. The pasta travelled west along the silk route, and into Europe through Spain and Sicily. […]
Roasted Carrots and Beetroot with Pomegranate
All the flavours of autumn and Rosh Hashanah converge in one super-easy, incredibly tasty dish, with a hint of the Middle East. If you can’t find chantenay carrots, substitute for regular carrots, peel them and cut into batons. 500g chantenay carrots, trimmed and scrubbed 500g baby beetroots, (or regular sized cut into quarters) peeled and […]
Pan Charred vegetables with lots of extras
I wanted to share with you the way I’m cooking vegetables right now, a blast of heat from the pan so that the flesh gets blistered and charred and a bit of steaming if the vegetable needs to cook longer. Then drop a couple of flavour bombs into the mix and you have vegetables that […]
