In the UK fresh apples are available almost all year round – I imagine most Brits would find the idea of buying apples months after they were picked more than a little strange. But that’s exactly what happens in the US and Australia. Something I struggled to grasp after moving to Australia. The apple season … Continue reading
A sneaky feeling that I was about to come down with something caught me off guard on Saturday. Something unpleasant enough to be energy zapping without making me bed ridden. Just days earlier my husband had been under the weather and his symptoms started with a tickle in his throat. Exactly the kind of tickle … Continue reading
A few weeks ago I read a celebrity chef interview in one of those glossy newspaper magazines. The chef, a meat eater, said something that really stuck with me. He said that with daily access to Indian food he could envisage happily being a vegetarian. Similar thoughts have been shared by another famous chef, Rick … Continue reading
Here I’m ‘promoting’ the wonders of curry leaves. Curry leaves, known as kadi patta in Hindi, can play a role in maintaining healthy blood sugar levels. They’re also said to have antioxidant properties that help protect the liver. These leaves are widely used in Indian cooking where they’re often crisped in oil and used to garnish dishes … Continue reading
Over the Christmas period, during my almost digital detox, a couple of posts by Elaine at Foodbod caught my attention. Her posts were all about spices – where to begin with spices, how to use whole spices and more. Whether or not you’re a spice expert I’d recommend checking them out here – because, as Elaine … Continue reading
This Indian curry sauce first appeared on Feast Wisely earlier in 2016, when I discovered it as part of a recipe for chana masala by Rick Stein. Since then it’s become a regular part of my Indian feasts, but each time it presents itself very differently. That’s because the sauce itself is super adaptable – and … Continue reading
Curry leaves, known as kadi patta in Hindi, come from a tree that’s native to India. Not surprisingly they’re widely used as a flavouring in Indian cooking. They can be crisped in oil and used to garnish dishes like dhokla or added to enhance curries and dahls. The health properties of curry leaves aren’t as … Continue reading
