Browsing All posts tagged under »Cuisine«
PIE-brid Therapy…It’s no Porky!
“Pie…a word whose meaning has evolved in the course of many centuries and which varies to some extent according to the country or even to region….The derivation of the word may be from magpie, shortened to pie. The explanation offered in favour or this is that the magpie collects a variety of things, and that […]
Gumbo….A Soul Food Odyssey
July 30, 2010
Gumbo is a stew and/or soup which originated in the South Louisiana area. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable “holy trinity” of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, […]
Po’ Boys Never Really Took Off in Camden
July 26, 2010
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost alwaysconsists of meat, usually roast, or seafood, usually fried, served on baguette-like Louisiana French bread. Originating from the Gulf Coast of Louisiana, there are many stories as to the origin of the po’ boy. One theory […]
Breakfast…A Relaxation Technique
December 11, 2009
Everyone loves to be able to lay about in bed without needing to worry about their every day stresses, and it’s especially wonderful when someone else is up and about with pots and pans! Sometimes the most relaxing breakfast idea is just to spend it doing what you want to do, or letting your loved […]
Shetland Mussels
November 11, 2009
Shetland Mussels, Garlic, White Wine, Crème Fraiche The cool, pristine waters that surround the Shetland Isles are an ideal habitat for growing blue mussels (mytilis edulis). Mussels harvested in Shetland are grown on ropes, ensuring the mussels never come into contact with the seabed so they don’t ingest any sand or grit, resulting in a lovely […]
Blackened…
October 10, 2009
Blackened Cajun Shrimp Blackening is a Cajun cooking technique where a spice mixture is rubbed on a product and then grilled or seared at a high temperature so that the spice mixture turns black. This process of blackening also increases the intense flavouring of the spice mixture. I love spicy food and I love trying […]
Wham, bam, thank you mam’…breakfast in a jiffy!
September 30, 2009
Milkshakes & Smoothies A healthy milkshake or smoothie can be a quick fix, using low – fat ice cream, fresh fruit and/or frozen yoghurt. There are no hard and fast rules to making them, so be as experimental as you like. Here are some quick and easy fruit smoothie recipes. These recipes are low in […]
Why not try this?
Have a butcher’s at this…
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Ricky Panesar
Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.
March 2, 2011
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