#1: From Malaysia, Tham Jiak on Tastes of YesterLife:
If one's life can be determine by food preferences, I believe that I might be an Indian in my past life. As much as I love Chinese cuisines, I am strangely drawn towards Indian food, my five senses transfix on the myriad of spices, smells, tastes and textures. Indian cuisines are complex. Even the simplest cooking involves clever blends of various spices. But of course, there are some simplicities, such as its roti (bread), which ranges from easy to long preparation and the choice itself is numerous! Every roti is different from one another; some made with rice flour, some gram flour and many more that I have yet to learn and discover. Continue reading…
The French Culinary Institute in New York City, winner of IACP´s School of the Year Award 2006, is celebrating it´s new home, the International Culinary Center, this coming October. And what a way to celebrate! During two days, the new center will be hosting culinary demonstrations by 10 of the most prominent Spanish chefs, including Ferran Adriá, Juan Mari Arzak and Martín Berasátegui. If you missed Madrid Fusión 2006, now is your chance for this unique experience. For more information visit Spain´s 10.
#3: From Singapore, Piggy's Cooking Journal on her cooking adventures in Krabi, Thailand.
During one of the free and easy days, I came across the Krabi Thai Cookery School when I walked pass a tour agency. It seems like this school is quite popular with tourists, as the poster mentioned that it's recommended by Lonely Planet. There are two classes in a day, and I opted for the afternoon class, which starts from 2pm and ends at 5pm. I paid 1000 baht (About SGD42) to the agent and I was told that transport will be provided as well, sounds good to me! Read on….the report is fantastic!
#5: From Trinidad & the U.K., Trinifood shares her adventures on growing garlic !
I was so excited when I dug up these lovely garlic bulbs! I got the cloves at last year's Hampton Court Palace Flower Show from the Garlic Farm'sstall.
I've bought their garlic at Borough Market before, and since I know how good that Isle of Wight garlic is, I thought I'd give planting some a shot.
I planted them in November and waited patiently until last week to harvest them. It feels great to hold something you've planted in your hands. Continue reading…
6: From Japan: Obachan's Kitchen: Tuna and Avocado Carpaccio ! Simply delicious :-)
Yes, tuna was on sale today. The dressing I made for this carpaccio was almost like basic French dressing in the beginning. Then I felt like adding a little Balsamic vinegar, just from curiosity, and finally a few drops of soy sauce, too. I thought the dressing went well with the onion slices and avocado rather than the fish. Continue reading…
#7: From Brazil & Portugal: Trembon in English on Passion Fruit Ice Cream. Yum!
I absolutely love passion fruit. In the summer I find that there is nothing more refreshing than passion fruit blended with water, loads of ice, a squeeze of lemon and a bit of sugar. Passion fruit ice cream is a luxurious refreshing treat.
I spent the whole week dreaming with this recipe. Couldn't’t wait till my tiny freezer was empty enough to fit the ice cream maker. I finally managed to make room for it yesterday. I don’t consume ice cream only in the summer but it is much more welcome on a hot day. And it has been hot around here….Continue reading!
AND, while we are enjoying the passion of this fruit, how about a delicious and easy recipe to prepare "Mousse de Maracuya," by Deliciosa y Divertida from Buenos Aires, Argentina (ES).
#8: From Spain, Pisto y No Pisto shows off an incredible "Spanish Tortilla" fiesta. He organized the "Meme de la Tortilla" (The Spanish Tortilla Meme), …the results are truly scrumptious! Ahhh — all I have in my mind now is to go shopping for some potatoes and plenty of onions to prepare my version! I'll keep you posted. But now, head over to see the results of this innovative MeMe!
#9: From My French Cuisine: a step by step recipe and photos to prepare Leek Omelet, French style. Great for breakfast, light lunch or dinner!
There are many "omelette" variants. The simplest is plain: just eggs (with seasoning). Eaten with a good piece of country-style bread, there's really nothing to add. Other famous recipes include fresh herbs ("omelette aux fines herbes" with chives and parsley), wild mushrooms ("omelette aux champignons"), etc. These ingredients are used as flavoring and should not mask the main ingredients: eggs and butter. To me, traditional French cuisine is all about preserving the flavors of the base ingredients without overpowering them seasoning or sauces. Modern "haute cuisine" hasn't forgotten this principle: it creates more complex flavors by adding subtle touches of spices and extravaganza. It's all a matter of balance. Continue reading a get the recipe now!
#10: From Ontario, Canada, The Canadian Baker on Spicy Ginger Crinkle Cookies —-It is a FACT, you can not say no to one of these babies :-)
See you soon!