Imagine the classics cuisines of Europe without dried beans of the Phaseolus vulgaris family. We would be deprived Cassoulet and Capparrones, Pasta e fagioli and Ribollita in fact all the dishes that feature Cannellini, Borlotti, Flageolet, Navy, Pinto and Black turtle beans just for starters....
The Portuguese influenced food and eating on almost every continent. Responsible for not only introducing tomatoes, chilies and potatoes to India, Sri Lanka and the Moluccas, but also transplanting cassava from the Americas to Africa and South East Asia. In return they took fragrant eastern spices like cinnamon and cloves to their Brazilian colony in the new world along with exotic foods like rice and bananas. In the process they introduced the concept of "Tempura" to Japan, Vinho de Ahlo or “Vindaloo” to Goa, and delicious soft Portuguese bread rolls or “Pao” throughout Asia
To be honest I have had it with the mania surrounding Kale, not that I don’t like the stuff, it has its place, but talk about over exposed and over hyped. Seriously does anyone really “love” the taste of Kale juice or think that shredded kale in a salad is “amazing” and don’t get me … Continue reading Kale…FFS……its just ancient cabbage …..
Our house smells kind of awesome right now, let me explain why…. The weather in our fair valley has turned, autumn seems to have come to a premature halt and it certainly looks and feels like winter out there right now. Of course that means our little vegie patch, along with everyone else’s, has entered that … Continue reading In a bit of a pickle …..
Pav Bhaji is synonymous with Bombay, a dish of rich buttery, highly spiced vegetables with soft toasted Portuguese style buns, once eaten never forgotten....Delicious
Food Luddite 