Here you'll find various recipes.
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Recipes
Latest contributions in this section ...
- 1 February 2012: Glass (transparent) potato chips (Vancouver Sun) – recipe
- 27 January 2012: Indian Haggis (Telegraph)
- 4 January 2012: Meatballs (NY Times)
- 25 December 2011: Sandesh Recipies (Indian) Times of Indian
- 22 December 2011: Grilled Tuna with Miso Marinade (Japan Centre)
- 21 December 2011: Deep Fried Butter (Telegraph)
- 21 December 2011: How to BBQ a Turkey (Guardian)
- 16 December 2011: Nut Roast for a meat free Xmas (Guardian) – Recipe
- 12 December 2011: How to get your French Sauces right (Times of India)
- 10 December 2011: Chocolates with beer (synergy?) or wine (complex?) – Vancouver Sun
- 10 December 2011: Hanukkah Recipes (NY Times)
- 25 November 2011: Protein rich vegetable pulao rice (Times of India)
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10Dec
http://www.nytimes.com/slideshow/2009/12/08/dining/hanukkah-slideshow.html
Traditional and with a twist.
E
Dec 2011
- 25Nov
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25Nov
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne
Interesting. I never thought of adding chopped chicken liver to the ragu.
E
Nov 2011
PS I tried to add chicken liver to my ragu yesterady. It worked It addeda certain richness to the sauce, no chicken liver taste or texture. Just keep the amount low and finely chopped.
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25Nov
http://www.guardian.co.uk/lifeandstyle/wordofmouth/video/2011/nov/23/how-to-deep-fry-turkey
This is really interesting.
E
Nov 2011
- 22Nov
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22Nov
Note: This recipe came from a LONDON restaurant and uses Thai ingredients.
E
Noiv 2011
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10Nov
http://www.japancentre.com/recipes/249
You can also use Chinese spring roll skin but not Vietnamese spring roll skin, which is made from rice.
E
Nov 2011
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10Nov
http://www.vancouversun.com/life/food/Rice+versatile+Asian+staple/5676824/story.html
Good article.
E
Nov 2011
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27Oct
http://www.guardian.co.uk/lifeandstyle/video/2011/oct/24/japanese-miso-soup-video
Excellent video. Alo explains about different type of miso.
E
Oct 2011
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19Oct
http://www.guardian.co.uk/lifeandstyle/2011/aug/12/an-a-to-z-of-offal?intcmp=239
I love offal – tripe, brawn, black pudding, liver, kidneys, sweetbread etc.
E
October 2011
