Author: TheChef
Roasted Pepper Antipasto (Mediterranean Appetizers)
Jars of Italian mixed peppers in olive oil are now a common sight in many supermarkets. None, however, can compete with this colorful, freshly made version, perfect as a starter on its own, or with some Italian salamis and other cold meats. SERVES: 6PREP TIME: 20 minCOOK TIME: 45 minREADY TIME: 1 h 05 minCALORIES:…
Stuffed Vine Leaves With Garlic Yogurt (Mediterranean Appetizers)
An old Greek recipe which comes in many guises. This meatless version is highly flavored with fresh herbs, lemon and a little chili. SERVES: 6PREP TIME: 40 minCOOK TIME: 45 minREADY TIME: 1 h 25 minCALORIES: 141 Kcal (per 100 g)CUISINE: Mediterranean ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 8…
Yogurt Cheese in Olive Oil (Mediterranean Appetizers)
Sheep’s milk is widely used in cheese making in the Eastern Mediterranean, particularly in Greece where sheep’s yogurt is hung in muslin to drain off the whey before patting into balls of soft cheese. Here it is bottled in olive oil with chili and herbs — an appropriate gift for a “foodie” friend. YIELD: Fills…
Various Herbs and Where to Use Them
Coriander: Huge bundles of fresh coriander (cilantro) are a familiar sight in Eastern Mediterranean markets, their warm, pungent aroma rising at the merest touch. The leaves impart a distinctive flavor to soups, stews, sauces and spicy dishes when added towards the end of cooking. They are also used sparingly in salads and yogurt dishes. Dill:…
Basics of Salads
Salads come in many different forms and can be served in many ways. A salad makes a great light starter or an accompaniment to a main meal. Salads can also be a meal in themselves when they contain a variety of substantial ingredients as well as leafy greens. How to Store Salads Most salad greens…
Basics of Pasta
How to cook fresh pasta Fresh pasta needs less water than dried pasta. To cook fresh pasta, have a large saucepan of rapidly boiling water ready. Make sure you have enough boiling water for the pasta to cook in. Add a little oil to the water, so the pasta doesn’t stick together. Add pasta to…
How to Select and Store Lobsters, Crabs, Oysters, Scallops and Other Shellfish
Shellfish can be divided into two groups: crustaceans and molluscs. Crustaceans (prawns, lobsters and crabs) have an external skeleton that forms a shell. Molluscs (oysters, scallops, mussels, clams and octopuses) are invertebrates and are usually protected by a hard shell. How to select shellfish Crustaceans should have an intact shell, no discoloration around the joints…
Terms to Know About Baking
Sifting Sift flours and lumpy sugars to incorporate air into them and to remove lumps that may not break down when mixing. Flours Flours come in a wide variety, including white, wholemeal and self-raising. Wholemeal flour gives finished products a heavier texture and wheatier flavour. Self-raising flour is plain flour with baking powder added. Whisking…
Milk and Cream
Buttermilk Originally, buttermilk was the liquid that remained after making butter from cream, hence its name. It is now made from skim (reduced-fat) milk and cultures. It has a slightly acidic taste and a thick consistency. Buttermilk not only adds flavour to cooking, its acid content also reacts with raising agents, giving some baked and…
How to Select, How to Prepare and How to Store Fruits
Best seasons to buy fruits The best time to buy fruit is at the peak of its season, when it has optimum flavor, texture and color. Its price is at its lowest, also, when it’s in season. How to Store Fruits In the warmer months it’s best to keep fruit in the refrigerator, with the…