Making nut milk has become a hugely popular occurance for health enthusiasts and vegans for its ease of making and great health benefits. Nothing matches the protein, fat and relatively neutral flavour profile of cow’s milk than Brazil nut milk. It also tastes brilliant in an iced coffee. What isn’t there to like? It is not often that
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Nothing really says “I love you” more than pancakes in bed on a Sunday morning. Throw in the delectable combination of lemon, coconut and blueberries and you will be loving yourself or significant other more than you can ever know by treating yourself to these pancakes. These lemon, coconut and blueberry pancakes are moist, tasty
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Muesli was invented by a Swiss physician at the end of the 19th century named Maximilian Oskar Bircher-Benner. It was a recipe (now known as Bircher muesli) designed as a healthy meal for his patients to eat in his sanitarium. But it was very different to the muesli we eat today. For starters he insisted
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Vietnamese pho (pronounced ‘fur’) is one of the great dishes of the world. With its subtle yet complex flavour it refreshes, enlivens and satisfies the palate in ways that not many dishes do. The reason why this dish is often shunned by non-Vietnamese home cooks, is the fact that a rich broth (a broth is
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Poaching ideas is nothing new to us here at NOM NOM. And there are a great many ideas on how to achieve the ‘perfect poached egg’. Let’s examine three great methods of achieving cracking poached eggs, stolen from the best chefs and cooks around the globe. But which method is the best? Stealing ideas –
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If you have read the post Toy Soldiers then you will have already realised that asparagus gets me into the singing mood as much as any shower will do “Spring is in the air, Everywhere I look around”. But nothing makes the heart sing more than some freshly blanched asparagus done simply but deliciously. Nothing
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