Recipe: Kezhvaragu Murungai Keerai Adai / Finger Millet Roti
I remember my AVVA(Kollu Paati) preparing this for evening snack, and we will be served this adai very hot with stone ground coconut chutney. It used to taste great, as my grandmom use lots of oil to prepare this adai.
Recipes: Nigel Slater, Part two: meat & veg
The Guardian has a whole section dedicated to his new cookbook. Look there for Part One.
... the carrot's place is assured in my kitchen as the bringer of earthy sweetness, a backbone vegetable on which to build layers of flavour.
Roast lamb with mint, cumin and carrots ... Pan-cooked pumpkin with duck fat and garlic ... Courgettes and green lentils with ham ... Steamed pork in an aromatic broth with celeriac purée ... Ham with apple juice and parsnip purée
Article & Recipes: Wonderful wasabi
Wasabi growing has taken off in Tasmania [...] The most commonly known "wasabi" comes with sushi in a little sachet, or can be bought in a tube. The flavour of fresh wasabi differs greatly from these mass-produced items.
Fresh wasabi is much more fragrant and subtle and every part of the plant can be used. The leaves and flowers have a much milder wasabi flavour then the roots and stems.
Potato salad with wasabi dressing ... Chicken, cucumber and carrot salad with wasabi dressing ... Salmon steaks with wasabi and rocket sauce ... Chicken and lettuce rice paper rolls with wasabi dipping sauce
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