Recent Posts
Tapioca/Arrowroot/Cassava Starch/Flour
Tapioca/Arrowroot starch/flour, in the Australia are interchangeable. The label on the arrowroot in the supermarket will probably say made from tapioca. Arrowroot is a starch obtained from the rhizome... Read More
Protein vs Gluten and Gluten Free Flour
Gluten is a mixture of two proteins present in cereal grains, like wheat, barley, and rye which is responsible for the elastic texture of dough. Gluten also shows up in many whole grain foods related... Read More
Gochujang Sauce
This is a versatile sauce that you can use as a marinade on chicken, beef or tofu, or pour over bibimbup. Ingredients 2 tbsp gochujang (hot pepper paste) 1 tbsp sesame oil 1 tbsp caster sugar 2 tbsp w... Read More
Freezing Leftovers
I am a huge believer in freezing left overs, so many times I used to throw out mouldy food from the fridge having put it there thinking we would eat it in the next couple of days. Having a daughter wi... Read More
Salsa Cruda
These are one of those accompaniments that vary from country to country, and kitchen to kitchen, basic idea is a refreshing salad that has tomatoes, onion, something sour and with or without chillies&... Read More
Sajta de Pollo
This is a festive Bolivian chicken dish. You may have trouble sourcing aji peppers, I use jalapenos fresh from my garden instead. Depending on how hot you want the dish, remove none, some or all the s... Read More