After the excesses of Christmas, I quite often want something with plenty of flavour but that is perhaps not too substantial
I like proper quiche, the Quiche Lorraine, rustic French cooking, crisp pastry filled with a thick layer of creamy, wobbly egg custard flavoured only with some fried cubes of really good bacon.
I come from a family of serious meringue fans, the marriage of whisked egg whites and caster sugar, the crispy meringue shells, dried in the oven overnight and sandwiched with thick cream and topped with fresh berries and the show-stopping Pavlova with its chewy, marshmallow-like center.
When you go out to eat or have a take away from your local Chinese Restaurant you will most likely be eating Cantonese style cuisine. The recipes are often crude copies of authentic Cantonese adapted for Western tastes, which is a huge shame as Cantonese is revered in China as one of the most celebrated … Continue reading My Cantonese Pork