Month: November 2015

A creamy chicken Korma

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cooking

A couple of weeks ago I made a chicken korma from the Hairy Bikers Great Curries book (p.73). This is the second recipe I’ve tried from their book, and it turned out quite well. The great thing about this book is that the recipes are easy to follow. Yes, you do need to have a good collection of spices, but it is amazing how versatile spices like cardamon can be. The list of ingredients seems long, but the […]

Swiss cookbooks.

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food

Sometimes it amazes me as to how many new cookbooks come out every year – a good portion are exceptionally well done (some are terrible). But there are very few which deal with Swiss cooking. Search the internet, and the likely candidates date from the 1970s and have a classic fondue pot on the cover. People write cookbooks about French and Italian cuisine, but few write about Germanic cuisine. Swiss cuisine also differs from other […]

An excellent marinade

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food

One of my favourite cuts of beef is bavette or flap steak. Not to be confused with its cousin flank steak (or hanger, sirloin tip), the flap steak rests right underneath the flank. While flank steaks which requires a good bit or tenderizing, bavette steaks just needs a few hours in marinade, followed by a hot dry grill. Cook to medium (4-5 minutes), and allow to rest. Here’s an excellent marinade for any of these types of meat. Ingredients: 2 cloves […]