Have you ever encountered a taste and fragrant smell of something so deliciously edible… a moment that left you with a powerful sensory memory, forever ingrained! Many years ago my brothers flatmate brought back fresh mangoes from a trip to India and when visiting (my brother), Jemma insisted I try this incredible fruit. The exotic aroma, the rich sweet taste, the texture and colour… I loved everything about mango from that moment. Continue reading “Prawns with a Spicy Mango Chutney | Food for Sharing”
Category: appetizers
A Cooking Class at the Kempinski Hotel Bahrain
Recently I was invited to attended a Foie Gras Terrine and Foams Cooking Class at the Kempinski Grand & Ixir Hotel, at the city center Bahrain. Also, I would be taken on a tour around the hotels main kitchen areas. Having never prepared a fresh foie gras before and foams made at home were usually placed on top of a cappuccino, I was excited to learn something new. Although I’ve eaten foie gras on occasions, it’s very much a luxury food and certainly not your typical everyday store cupboard ingredient… maybe in France! Arriving at the Saveur private kitchen and dining area, Chef Mike the hotels Chef de cuisine was ready and waiting along with assistant, Chef Altaf. Continue reading “A Cooking Class at the Kempinski Hotel Bahrain”
Butternut Squash Soup with Miso and Togarashi Seasoning
Cooking with butternut squash brings a little bit of Autumn into my kitchen with its vibrant colour of orange. In Bahrain we do not witness the changing colours of Autumn like other parts of the world, which are quite stunning… but we do have some amazing sunsets. Butternut squash is technically a fruit and I love that it is so versatile to cook with. It’s sweetness pairs well with many flavours and I mostly use butternut squash in savoury dishes and on the odd occasion make pumpkin ice cream.
The recipe for this butternut squash soup is simple and I wanted to spice it up with some Togarashi, a Japanese chilli seasoning. Seasonings are a quick way of adding bursts of flavour to food when used as a table condiment. Deciding to make my own togarashi was inspired by an empty jar of the seasoning that I had and taking note of the ingredients printed on the label. Continue reading “Butternut Squash Soup with Miso and Togarashi Seasoning”
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