I do love the culture of a shared meal. I used to love everything about fine dining and the full restaurant experience, folded napkins, multiple courses, and shiny silverware. Although I still do enjoy eating out, there’s something deliciously heart warming about you and your loved ones huddled around a large pot of something braised or slow cooked and of course made with love. When I first moved out of home I experienced a certain sadness of only cooking for two rather then 6-8 people. I found myself craving . . . → Read More: Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life
Adobo in Spanish means “marinated”, and essentially this is a classic Filipino dish of marinated and braised chicken. It’s not to be confused with the central American marinade/sauce/rub called by the same name, which is based on paprika and smoked chilli.
The Filipino version is a very traditional dish, and probably the best known family favourite. Our friend, John, says he misses it more than any other Filipino dish! It’s super easy to make – just pop it all in a pot and let the magic happen! It’s loved . . . → Read More: Bella’s Filipino Chicken Adobo, as seen on The Morning Show
If you’re Polish, or ever known a Polish person, you NEED to watch our VIDEO!
Panna Cotta is an Italian dessert which translates to cooked cream. It’s a deliciously creamy dessert which is enjoyed all over Italy and can be made with many different flavourings. Its served chilled and is a great recipe to add to your dinner party repertoire because it is pre made and you just turn it out last minute. Panna cotta made with cream can be overly rich and heavy so I decided to try using a combination of butter milk and cream to balance out the richness with the sourness . . . → Read More: Sammy’s Buttermilk Pannacotta with Blueberry Coulis, as seen on Food For Life
For Poles, Czech’s, hungry Hungarians, and any former Yugoslav country, there is no better winter comfort food than a delicious slow cooked bowl of goulasz. It’s rich with paprika and red capsicums, and the caraway seed is a must to get that nutty floral note that’s so classic to this dish.
The best thing about this dish is that it keeps well in the fridge, so you can eat it several days in a row! It also freezes very well, so go ahead and make a double or triple . . . → Read More: Bella’s slow cooked Veal and Red Capsicum Goulash, as seen on The Morning Show
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Irene asks: how much is a stick of butter for us Aussies? I’m confused…
Sammy Answers: I wish there was a standard way to write recipes, but there are so many ambiguities and sometimes i wish we all used grams – it would be much easier!
Usually, if a recipe asks for a “stick of butter”, it’s originated in America. In America, a stick of butter weighs 125g, and is equivalent to 1/2 . . . → Read More: Sammy’s tips on international conversions in cooking, as seen on Lifestyle Food
Is there anything more satisfying than relaxing on the couch at night with a warm cup of tea in one hand and a cookie or biscuit in the other? For many this is the perfect way to unwind after a long cold day at work and something that the whole family can enjoy doing together. Although if you’re getting a little tired of your standard digestive or scotch finger with your cuppa, why not try making your own cookies. The flavour combinations are endless and it’s a great way . . . → Read More: Sammy’s favourite adults and kids cookies, as seen on The Morning Show
“Fermentation” is such a buzz word at the moment, but it’s actually nothing new at all, especially to the hoards of Europeans who have been eating sauerkraut for centuries. Whatever language you say it in, the name of this dish translates to sour cabbage, and that’s exactly what it is. Polish people love “kapusta kiszona”, the Alsastians in the east of france can’t get enough of it, and even the Koreans have their own spicy version, Kim Chi.
Fermented cabbage has a host of health benefits… importantly, uncooked/fresh sauerkraut . . . → Read More: Bella’s Home Made Red Sauerkraut, Apple and Walnut Salad
The key to a delicious toastie is the quality of the ingredients, and it all starts with great bread. Bread is king!
But what about all those people with intolerances to gluten? Unless you’re actually medially diagnosed as coeliac, there’s probably nothing wrong with eating real bread. The key is – keep it real. Once upon a time ago, all bread was real. It was made with good quality unbleached wheat, and more importantly it was fermented (aka leavened or proved) for at least 8 hours. Everything changed in . . . → Read More: Bella’s Low Gluten & Low Lactose “Grilled Cheese”, as seen on The Morning Show
Soft, slimy herbs and soggy lettuce – be gone! Here are Bella’s top tips to help you avoid wastage.
If you’ve ever bought a bunch of soft herbs, it’s likely you’ve felt the pain of watching them go slimy and rotten in the bottom of the fridge. Sad. Dead. Completely unusable. Salad leaves fall victim to the same curse. They become limp. Floppy. Inedible.
Here are my top 3, fail-safe methods to avoid wastage and help you make the best use of your herbs . . . → Read More: Bella’s top tips on keeping your herbs and lettuce fresh at home, as seen on Lifestyle Food