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Monthly Archives: November 2010
Friendly friands
I am most definitely in baking mode at the moment. First it was a chocolate and Guinness cake. Then it was a fudgy chocolate cake that didn’t rise and ended up looking like a brown frisbee (and it flew like … Continue reading
Hot and numbing dried beef
Another Sichuan dish, and I make no apologies for that. This is one of my favourite things to order when I go for Sichuan food. Think a much more tender, flavourful version of beef jerky or biltong. It is scarily … Continue reading
Cauliflower and almond soup
I have a love/hate relationship with soup. I often get bursts of wanting something warming, soothing and easy to eat. However, I can’t say I’m a lover of soup (save for noodle soup – another matter entirely). The amount of … Continue reading
A steamy way with aubergines
Chinese cooking techniques and flavours + aubergines = maximum tastiness. Fish fragrant aubergines are a particular example of this simple equation. Intensely savoury flavours coupled with the melting tenderness of well cooked aubergine flesh. Until now, I’d always thought the … Continue reading