A simple chinese vegetarian dish is by cooking water spinach with fermented tofu (fǔrǔ, 腐乳) – also referred to as preserved bean curd or wet bean curd. Water spinach is…
Talk about unwavering devotion – my obsession with aubergines and Ottolenghi’s style of cooking has not ceased ever since I got back from London. Tonight, I experimented with his Aubergine…
Ottolenghi’s signature chargrilled broccoli with fried chilli and garlic. Best way to serve broccoli as a side.
Friend visiting was allergic to gluten so I gave gluten-free brown rice spaghetti a try today. Verdict: this pasta is a lot stickier than when cooking normal pasta. Luckily though, taste…