Category: Basics, sauces and ingredients
Red Cabbage
Red Cabbage Red cabbage keeps well and is very versatile. Here are sweet, savoury, raw, cooked, quick, and slow ideas to use it up: 🥗
Egg Yolks
Egg Yolks Sweet Recipes Custard (Crème Anglaise) The base for many desserts: pour over fruit, cake, or use to make ice cream or semifreddo. Made
Egg whites
Egg Whites When we separate eggs for recipes, we can often end up with egg whites or yolks left over Here are some recipes for
Course Semolina
Course Semolina Coarse semolina (also called semoule de blé dur in French, or rava in Indian cooking) has lots of excellent uses beyond bread! While
Beetroot
Beetroot Beetroot is bought in bunches (mostly) and your not going to use them all in one meal. Roast (or boil) them all at the
Piment d’Espelette
Piment d’Espelette Piment d’Espelette is a prized chili pepper grown in the Basque region of southwestern France, particularly around the village of Espelette. Recognized with
Pine nuts
Pine nuts Pine nuts can be more than just a garnish—they can play a central role in many recipes. Here are a few ideas where