I must spend at least as much time reading the food blogs of others as I do writing posts to feature here at feastwisely.com. In some ways the reading bit is more enjoyable than the writing. Not just because it requires less brain power but because my fellow foodies are a big source of inspiration. … 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
It’s not often I have a cooking nightmare. Perhaps because I stick to familiar ingredients and styles of cooking. And tried and tested recipes. But this week things didn’t go quiet according to plan in the kitchen. That’s because while making the simplest of hummus recipes I let my mind wander a little too much. … Continue reading
‘Hearty, authentic curry made from scratch’ and ‘Effortless & quick curry to prepare’. Sounds appealing? The challenge is finding a recipe that features both of these sentences. That’s because, as anyone who’s cooked a curry from scratch knows, there’s usually a labour of love involved. Provided, like me, you shun short cuts like store bought … 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
Some of my favourite vegetables bring back fond childhood memories – memories of traditional Sunday roasts with compulsory brussel sprouts and weekend fish ‘n’ chips wrapped in newspaper with a side of mushy peas. Perhaps those memories are why I never tire of them after so many years. Thankfully though I’ve expanded my veggie variety … Continue reading
Black cardamom pods mainly come from India and Nepal where they’re dried over open flames. This produces their distinct smokey taste. I’ve seen it described as a ‘camp-fire’ like flavour. Since getting my hands on a small bag last year I’ve really only added them to Mexican based stews. Like my black cardamom beef. But … Continue reading
