A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
I should start with a brief explanation for natives of non-English-speaking countries: in the UK, America, Canada, and Australia, Shrove Tuesday (the last day before Lent) is Pancake Day. Supposedly, the reason for this is to use up all the perishable goodies that you're not allowed during Lent.
About ten years ago, Toby, my then-flatmate and I had a homemade pasta disaster. At this time, we were both in our first jobs, not very well-paid and didn't have the money or the time to experiment in the kitchen prior to making a dish for friends. So whenever people came round for dinner, which happened quite often, it was a bit hit-and-miss if we were making something new. (I'm pleased to say that the pasta incident was, in fact, the only real disaster, though a few times we had to think quickly on our feet when something turned out differently to expected.)
Like many people, I suspect, I had long harboured a notion that ratatouille was a naff eighties vegetarian cliché. Sampling a few poor ones in restaurants just confirmed my opinion that it was essentially a tasteless vegetable slop.
My blog entry on summery pasta dishes a few days ago has been leading me to dwell a bit more on pasta, and appropriate sauces.
One of the other dishes I decided to try making was a sort of pumpkin stew. A lot of Ethiopian dishes are Wats (meaning stews), where meat and/or vegetables are gently cooked on the stove top in liquid. The basic stew method seems to be the same as anywhere else in the world - heat the oil, add the seasoning, brown the meat, briefly saute the vegetables, add the liquid and leave to simmer.
One dish I always order in Ethiopian restaurants is Kitfo. It is usually described as being warmed, raw minced beef, although in practice I have always found it to be cooked through. The beef is marinated with a mix of spices and then warmed (or lightly cooked) in seasoned butter.
Having frequently sampled delicious Ethiopian food at a Stuttgart restaurant, I finally decided that I should try and make some myself.