Fresh recipes
Vindaloo paste
Vindaloo paste is used for spicy curries. This curry paste only keeps for a couple of days in the fridge so do not prepare in large quantities.
Ajilimojili (Puerto Rico)
A dressing, dipping sauce, or marinade with olive oil, lemon or lime juice, garlic and other seasonings. Use with grilled meat or seafood.
Ajilimojili
A Spanish garlic and vinegar sauce to accompany grilled meat or fish. It can have many variations. It is worth to prepare a large batch as it keeps well.
Chili and vinegar dipping sauce
A basic dipping sauce to serve with rice, rolls, noodles and other Thai dishes.
Fish sauce
This is not the fish sauce so popular in South East Asia which is made of salted anchovies, fermented, but an easy sauce to make at home.
Vegetarian fish sauce
No need to give up your Indonesian feast just because one of your guests is a very strict vegetarian. Use this vegetarian version of fish sauce and go on with the menu.
Turkey giblet stock
Turkey giblet stock is the best base for a traditional turkey gravy.
Mince pies
Mince pies are made with crumbly pastry filled with mincemeat. If you don't have a favorite recipe, you can well use this one.
Plain pastry
Plain pastry consists of fat, flour, water, and salt. Butter yields the richest flavor, but shortening will produce the flakiest crust, a mixture of the two will make a good balance. It is almost as easy to make pastry by hand, than it is with a food processor. The most important things to bear in mind with both methods are keeping the ingredients cold, and not overworking the dough.