Walnut paste
Walnut paste is an excellent vegan replacement of creme fraiche or cream in general in a variety of dishes. Walnuts do have a slightly [...]
Sourdough barm for high hydration breads
Sourdough barm for high hydration breads is the basic mother starter or 'chef' used by high hydration sourdough bakers. The hydration refers to the weight [...]
Almond Paste
Almond paste is the main ingredient in 'banketstaaf', a Dutch pastry but also appears in Christmas stollen and other premium raisin breads. The main ingredients [...]
Salt cured anchovies
Salt cured anchovies should be an essential part of your food base. Anchovies are the most eaten fish in the Mediterranean region, but also far [...]
Beef broth for Vietnamese Pho
Beef broth for Vietnamese Pho is inspired by the family recipe shared by the owner of the Red Lantern, a successful Vietnamese eatery in Sydney. [...]
Puff pastry
Puff pastry is available in many grocery stores from the freezer section. This commercial pastry often contains palmfat or margarine and may contain even some [...]
Preserved lemons
Middle Eastern and North African cuisine uses preserved or pickled lemons abundantly. The flavor sensation is like a lemon perfume. You may well know how [...]
Pickled ginger (gari)
Japanese cooks use pickled ginger often. It is an excellent condiment to clear the taste in between bites of sushi for example. Mackerel based battera [...]
Vegetable broth
Vegetable broth you can of course make from a broth cube. If you do not have much time, do it. However, the taste of a [...]
Sushi rice from Japan
One may not think much of making Japanese sushi rice. But in Japan they give lots of attention to details to make the sushi rice [...]
