Kedgeree is a dish consisting of cooked, flaked fish, some boiled rice, hard-boiled eggs, some parsley, curry powder, butter/cream and occasionally sultanas (pale green, oval seedless grape variety). Kedgeree can be served hot or cold. Fish such as Haddock, Tuna or Salmon can be used for the preparation of Kedgeree, although traditionally and usually the Haddock is […]Read more "Kedgeree"
Lucile and Bedanta Da have recently introduced me to some varieties of French Cheese, and I found them pretty fascinating. Camembert Marie Harel created the original Camembert cheese from raw milk in Normandy in 1791. Fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the […]Read more "French Cheese: Camembert and Comté"
Staying in residence, with the Upper Hall shut for the vacation, I have had the opportunity to nurture my interest in cooking and experiment a little with preparations. I have always liked Continental preparations, especially those involving Pasta, but have never made anything with, say, Penne or Fusili myself back in Delhi. So, the […]Read more "Experiments in Cooking: Penne in Thai Spice"