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Monthly Archives: "May 2013"

RECIPE: Broccoli and Blue Cheese Pie

  Gabriel Power   May 28, 2013   Leave a comment

This is a super easy and delicious recipe for a broccoli and blue cheese pie. There are few relationships as good as the one between broccoli and blue cheese (aka gorgonzola). This powerful couple of ingredients battle for supremacy of flavour, which are both so strong, that they eventually end up bowing to each other

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WINTER WARMERS: The Thrifty Trend of Winter Warming Food

  Gabriel Power   May 22, 2013   Leave a comment

There has been a bit of a trend going on at NOM NOM. And it is directly related to the cooling weather and lengthening nights. Winter is a time to nourish your body and soul with heart warming food. Don’t let the cold dreariness get to you and your inspiration in the kitchen. Now is

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RECIPE: Miso Butter Sauce With Slow Cooked Pork Belly

  Gabriel Power   May 21, 2013   3 Comments
miso butter sauce pork belly sliced thinly

Miso butter sauce is a fantastically rich salty, sour, sweet and umami packed sauce that goes brilliantly with a number of dishes.  The miso itself (fermented soy bean paste) is what lends the dish a sweet, salty, savoury flavour packed full of umami, while vinegar and sugar add the sweet and sour components of the sauce. The butter

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RECIPE: Miso Butter Sauce and Sautéed Eggplant

  Gabriel Power   May 21, 2013   1 Comment
Miso butter sauce and eggplant

Eggplant (aubergine) is an absolutely brilliant ingredient to use for soaking up flavours. With its slightly meaty texture it makes it a fantastic- one of my favourite in fact – vegetarian dish. Particularly when paired with a miso butter sauce! Miso (fermented soy bean paste) lends the dish a salty, savoury flavour packed full of

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TIPS: Top Ten Cooking Utensils

  Gabriel Power   May 16, 2013   Leave a comment

Kitchens can get crowded with utensils. There is a seemingly endless array of gadgets out there in the marketplace supposedly to make your life easier. But in fact you can get away with having a few core, good quality utensils and live an uncluttered and simple kitchen existence. In this case quality is definitely better

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RECIPE: Vegan Vichyssoise (Potato & Leek Soup)

  Gabriel Power   May 14, 2013   4 Comments

This is the recipe for a fantastically delicious, flavoursome and wholesome Vichyssoise (potato and leek soup) with all of the rich creaminess, and without the downsides of using cream (as you shall soon see). This recipe also has a few other tweaks to take it from a simple salt-of-the-earth soup to mind blowing dish. Once

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TASTE: Why Fine Dine Restaurants Serve Small Dishes

  Gabriel Power   May 8, 2013   1 Comment

Taste is more than just the five flavours – salty, bitter, sweet, sour and umami. It is affected by even stranger things than your five senses. Taste and its weird ways may even have something to do with why fine dining restaurants insist upon serving us up such small serving despite the extravagant prices… Today,

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RECIPE: Halloumi Smoked Salmon & Quinoa Salad

  Gabriel Power   May 7, 2013   Leave a comment

The mark of a good salad is the fact that it is considered more than a bit of roughage on the side. A few stray leaves or ancillary boiled broccoli sprigs chucked onto the plate as an afterthought certainly doesn’t warrant a recipe of its own. But a salad that can be eaten as the

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EASY MEALS: Slow Food In A Hurry

  Gabriel Power   May 1, 2013   1 Comment

While cooking can be relaxing and inspiring, sometimes the daily grind gets in the way of your enthusiasm to put effort into cooking dinner. This is probably one of the reasons why fast food is so popular (amongst others). But quick easy meals don’t have to  just be steamed veg and stir fries. There are

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RECIPE: Spanish Chorizo & Lentil Stew

  Gabriel Power   May 1, 2013   Leave a comment

I bought some beautiful handmade chorizo from the farmers markets on the weekend. The thing I love about chorizo is the way it adds so much flavour and a little meaty treat without the rigmarole of cooking and preparing meat. What better way to use them than in a Spanish chorizo and lentil stew! This

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