Traditional Greek Salad

Greek Village Salad

The Greek salad, or Horiatiki Salata,” has roots in ancient Mediterranean cuisine, though its exact origin remains unclear. Emerging in the early 20th century, it became a staple dish in Greek households and restaurants, particularly in rural areas abundant with fresh produce. Its ingredients, including tomatoes, cucumbers, onions, bell peppers, olives, and feta cheese, reflect Greece’s agricultural landscape. Feta cheese, with its tangy flavour and crumbly texture, is a quintessential element of Greek salad.

Seasoned with dried oregano and dressed with extra virgin olive oil and red wine vinegar, it enhances the natural taste of the ingredients. Greek salad holds cultural significance, symbolizing Greek hospitality and culture. It’s commonly served as a starter or side dish in Greek meals and enjoyed year-round, especially during the summer months. Its popularity extends globally, found on menus in Greek restaurants worldwide, appreciated for its simplicity, vibrant colours, and fresh flavours.

Furthermore, variations of Greek salad may include additional ingredients such as pickled chillies, which add a spicy kick to the dish, enhancing its complexity and appeal. Overall, Greek salad epitomizes the Mediterranean diet, emphasizing fresh, seasonal ingredients and the importance of olive oil in culinary traditions. Its enduring appeal lies in its ability to evoke the sunny flavours and warmth of Greece, making it a beloved dish enjoyed by many across different cultures.

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Are Chillies good for us ?

 

Picture of a healthy women looking at a healthy Chilli

Tasty and also healthy?

Are chillies just spicy in our food, or are they also good for us. Can they also be healthy? This interesting question asks if chillies are more than just adding flavour. It makes us wonder if they can also be good for our bodies. It’s like asking if chillies have a secret superpower. We all know they make our food taste fantastic with their spicy flavour. But could they also have some special benefits for our health? It’s worth finding out if there’s something extra special about chillies that goes beyond making our meals tasty.Image Red Chillies with tape measure

For a long time, people have thought that chillies might be good for us. They have a special compound called capsaicin that researchers have studied a lot. Capsaicin is the compound  found in the pith of Chillies that gives them their heat   They’ve found that capsaicin might help with things like speeding up metabolism, helping with weight loss, keeping our hearts healthy, reducing pain, and even making us feel happier. But what does all this mean for our health?

Join me as I embark on an enlightening exploration into the realm of chillies and their potential impact on our overall well-being. Within the confines of this journey, we shall dig deep into the intricate nuances of these fiery fruits, pondering upon their multifaceted effects on our physical and mental health alike. As we travel through the corridors of nutritional science, we shall unravel how  nutrients and special compounds that reside within these humble pods unlock vitality and vigour.

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Jalapeno Poppers

Jalapenos poppers recipes 

Jalapeno poppers (stuffed Jalapenos)  have a storied past that traces back to the culinary traditions of Mexico, where spicy peppers have long been celebrated for their bold flavours. Originally, jalapeno peppers were often stuffed with cheese, dipped in batter, and fried to create a savoury treat that quickly became a favourite among food enthusiasts.

As the popularity of jalapeno poppers spread, their influence reached beyondCooking with Chillies. Stuffed Chillies borders, including the vibrant culinary landscapes of Brazil. In Brazil, where the cuisine is known for its bold flavours and diverse influences, jalapeno poppers found a new home, inspiring chefs to create their own unique interpretations of this beloved snack.

Jalapeno poppers made their way to the USA through cultural exchange, immigration, and culinary innovation. Originating from Mexico, they became popularized in America through the influence of Tex-Mex cuisine and the growing Mexican immigrant population. Commercialization and adaptation led to their widespread availability as appetizers and snacks across the country.

Whether you’re hosting a gathering, in need of a tasty appetizer, or simply treating yourself to a flavourful snack, our Jalapeno Poppers Trio has something for every palate. So why wait? Embark on a culinary adventure today and discover the irresistible flavours of our Cheesy Jalapeno Poppers, Crispy Brazilian Poppers, and Jalapeno Poppers with Bacon and Cheese. Trust us, your taste buds will thank you!

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Sriracha sauce recipe

A bowl of homemade Sriracha sauce on a wooden table surrounded by green and red Chillies

Sriracha hot sauce

This post features a simple, economical, and delicious recipe for Sriracha sauce. Originating from the coastal city of Si Racha in Thailand’s Chonburi Province, it was crafted in the early 20th century by Thanom Chakkapak, incorporating chillies  vinegar, garlic, sugar, and salt.

In Thai cuisine, Sriracha is a traditional seafood dip, enhancing dishes like grilled fish and shellfish with its spicy, tangy flavour. Its popularity expanded beyond Thailand in the 1980s when Vietnamese-American entrepreneur David Tran established Huy Fong Foods in Los Angeles, California. Tran’s rendition of Sriracha, inspired by the original Thai recipe, gained traction with its introduction as “Sriracha Hot Chilli Sauce” in the early 1980s. Embraced by Asian communities in the United States, its distinct flavour and versatility propelled its popularity.

As Huy Fong Foods‘ Sriracha sauce gained momentum, it became a staple in American kitchens and beyond. Its iconic packaging, featuring a rooster emblem and vibrant green cap, became instantly recognizable. Over the years, Sriracha’s appeal has transcended cultural boundaries, finding its way into diverse cuisines and culinary creations worldwide. Whether used as a condiment, marinade, or ingredient in recipes, Sriracha continues to delight taste buds with its fiery kick and savoury undertones, cementing its status as a beloved and enduring culinary classic. So lets put on our aprons, get out the Chillies and lets start making  our recipe for Sriracha hot sauce

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Naga Chillis Scoville ratings

Picture of red Naga Chillies on a tablecloth Delving into Naga Chillies Scoville ratings

When delving into the world of Naga chillies and their counterparts, understanding Scoville ratings provides invaluable insights into the sheer potency of these fiery Chillies . Take, for example, the Naga Jolokia, Dorset Naga, and Naga Morich—each renowned for their exceptional heat. These Chillies  proudly flaunt Scoville ratings that soar up to a staggering 1600 000 SHU or more, firmly establishing them among the hottest Chillies  on the planet.

Wilbur Scoville, an American pharmacist, invented the Scoville Organoleptic Test in 1912 to measure the pungency of chillies  His method involved diluting Chilli extracts in sugar water and relying on human taste testers to determine the level of heat. This pioneering work led to the development of the Scoville scale, which remains a widely used tool for quantifying the spiciness of Chillies .
Red Dorset Naga Chilli

Scoville ratings are a method of measuring the heat of Chilies. But beyond mere heat, Scoville ratings serve a crucial role in empowering cooks and aficionados to tailor their culinary creations to suit their individual preferences. For those who relish the thrill of a mild tingle, lower-rated  chillies offer a gentle introduction to the world of spice, infusing dishes with a subtle warmth that tantalizes the palate without overwhelming it. On the other hand, for those brave souls who crave the fiery inferno, higher-rated Naga chillies provide an exhilarating journey into the realm of intense heat, elevating dishes to new heights of flavour and excitement.

With Scoville ratings as their guide, cooks can skilfully navigate the vast landscape of spicy cuisine, striking the perfect balance between flavour and intensity. Whether crafting a delicate curry infused with the gentle warmth of Naga Morich or concocting a blistering hot sauce featuring the bold punch of the Naga Jolokia, each dish becomes a masterpiece of culinary artistry, tailored to satisfy even the most discerning palates.

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Mexican roulades

Winter night delight

The term “roulade” originates from the French word “rouler,” meaning “to roll.” Roulades have been a culinary technique used in various cuisines for centuries, with their precise historical origins difficult to pinpoint due to widespread adoption and adaptation across cultures. France has played a significant role in popularizing roulades, with French chefs refining the method of rolling meats with various fillings like herbs, cheeses, and vegetables. Classic dishes such as “Roulade de Boeuf (beef roulade) and “Roulade de Poulet” (chicken roulade) became

staples of French cuisine, enjoyed in both home kitchens and upscale restaurants.

As European culinary techniques spread globally through exploration, colonization, and trade, roulades were adopted and adapted by different cultures. In Germany, “Rouladen” emerged as a popular dish featuring thinly sliced beef rolled with bacon, onions, and pickles, often served with gravy and potatoes. Eastern European cuisines also embraced variations of stuffed and rolled meats, such as Polish “Gołąbki” (cabbage rolls) and Russian “Golubtsy” (stuffed cabbage rolls).

Chillies are commonly added to roulades in countries with a preference for spicy flavours in their cuisine. One notable example is Mexico, where chillies are frequently incorporated into dishes such as beef roulades. In Mexican cuisine, chillies are used to add heat and depth of flavour to various recipes, including savoury dishes like “Rouladas de Res” (beef roulades), which may feature a filling of seasoned meat, vegetables, and spices rolled up in thinly sliced beef and cooked until tender. The addition of chillies in Mexican roulades contributes to the dish’s bold and vibrant flavour profile, characteristic of the country’s culinary heritage

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Barbequed Pulled Pork

A Southern tradition

The history of barbecued pulled pork is deeply rooted in the culinary traditions of the Southern United States, particularly in regions like the Carolinas and Tennessee, where barbecue holds a special place in the culture. Barbecue itself has a long history, with roots tracing back to Indigenous cultures in the Americas who used smoking and slow-cooking techniques to preserve and flavour meats. When

European settlers arrived in the Southern colonies, they encountered these cooking methods and adapted them to their own tastes and ingredients, resulting in the distinctive style of American barbecue that we know today.

Pulled pork likely originated as a practical way to utilize tougher cuts of meat, such as pork shoulder or pork butt. These cuts were slow-cooked over a low flame or smoked for several hours, allowing the tough connective tissues to break down and the meat to become tender and flavourful. The technique of “pulled” pork involves shredding the cooked meat into small pieces using forks or other utensils. Over time, different regions developed their own variations of barbecued pulled pork, each with its own unique flavour profiles and cooking techniques.

In this tradition, our recipe for barbecued pulled pork will not disappoint. So light up the barbecue, put on your chef’s apron, and let’s make barbecue pulled pork that will have everyone asking for seconds.

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Spicing up Valentines day

Ignite Your Valentine’s Day

Are you looking to have a Valentines day this year that will impress your Chilli lover better half ?  Look no further.  In the world of culinary delights and epicurean adventures, there exists a hidden gem capable of reigniting the flames of passion and injecting your Valentine’s Day with an enticing zest—chillies. These vibrant peppers, famed for their fiery heat and intricate flavours, possess the ability to elevate everyday meals into extraordinary encounters, but their magic stretches far beyond mere cuisine. With their aphrodisiac qualities and sensory charm, chillies provide a unique avenue to ignite the spark of romance and add a flavourful twist to your love life in unexpected ways on this special day dedicated to love.

Envision a romantic Valentine’s Day dinner date, bathed in the soft glow of candlelight, where every dish is infused with the subtle heat of chillies. As you and your partner exchange lingering glances across the table, the spicy flavours act as a symbol of the passion simmering between you, injecting an element of excitement and adventure into your theme evening.

So, if you’re seeking to kindle the flames of passion and infuse your Valentine’s Day celebration with a touch of spice, look no further than the unassuming chilli. Whether enjoyed in the kitchen or savoured during an intimate dinner, chillies possess the power to transform ordinary moments into extraordinary experiences, leaving you and your partner yearning for more.

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Lamb Kheema Roll Recipe

Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal. Read more

Lamb Handi

Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
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