Not all of us are confident in cooking fish well. We are often scared of over cooking it resulting in a less than delicious piece of fish that requires some serious lemon juice squeezing to bring back the moisture.
Cooking fish en papillote means to cook in a parcel. A gift-like presentation – here with white fish, fennel, fronds and all carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Hmmm its warming us just thinking about it.
Once ready, tear . . . → Read More: Sammy’s Fish en papillote with fennel – as seen on The Morning Show
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
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
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
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
Yay it’s national chocolate day!
The Aztecs are credited with discovering the wonderful cacao bean. Today being National Chocolate day we wanted to celebrate this delicious food by sharing a recipe for traditional Mexican Hot chocolate to pay homage to its ancient history. When first discovered, cacao beans were roasted and ground to make a bitter chocolate drink that was known to revitalize and even as an aphrodisiac. It then started to be made with sugar and became more palatable to European countries and its popularity soared all around . . . → Read More: Sammy’s Ancient Aztec Hot Chocolate, as seen on The Morning Show
You might not have heard of eating Alpaca meat, but the Peruvians have been eating it for centuries! It’s very, very lean and high in iron so it’s perfect for anyone who’s watching their waist or has some health concerns.
It’s a delicious meat with a delicate flavour somewhere between lamb and veal, so it works perfectly with my osso bucco Milanese recipe, which is traditionally made with veal shin and white wine in the north of Italy.
The neck end rosettes are a unique cut available from Alpaca. . . . → Read More: Bella’s Alpaca Osso Bucco Milanese, coming up at PERTH Good Food and Wine Show 11-13 July
People say you shouldn’t bother making your own pizza unless you have a wood fire oven. There’s no denying that’s where the best pizzas come from. Although very few of us would have the luxury of a woodefired oven, and I believe making your own dough from scratch is still well worth it!
The key to perfecting homemade pizza is to turn your oven up to its highest temperature. That way you can get a deliciously crispy crust on your pizza.
Laucke Pizza and Focaccia Mix is your best . . . → Read More: Sammy’s Laucke Pizza with Pancetta and Radicchio, coming to Good Food and Wine Show PERTH this weekend!
The kitchen can be a dangerous place… and legend has it that a German baker was stung by a bee while making this cake!
This is an incredibly delicious cake which has been made in Germany for hundreds of years. It’s a sweet, yeast-risen cake, filled with vanilla crème patissiere, and topped with the most decadent honey almond crunch. It can be found at all the best pastry shops, and in the kitchens of all the best Oma’s (Grandmother in German) who have made this a family favourite for . . . → Read More: Bella’s Bienenstich Kuchen – German Bee Sting Cake, as seen on The Morning Show