Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.
The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.
But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.
The original did, after all, lose its battle in the anime for being too light and unsatisfying.
So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.
Welcome back everyone, today we’re looking at another Screaming Chimp sauce. Their hottest, The Stinger.
Greetings, spice lovers, would you believe that I have yet another company to show you freebies from?
Cowley’s Fine Food, makers of all forms of jerky, fruit leathers and dried mushrooms, alongside other traditional products like marzipan and truffles.
Greetings everyone and welcome to the first of my Daddy Cool’s reviews.
Today we have the hottest of the sauces I chose from him, the medium heat Fatalii Attraction.
This week, spice lovers, we take another look at the first of my Screaming Chimp Samples and I figure, why not start with the basics? Their original sauce. The one that got their company going.
Another happy tuesday spice lovers. This week, I’m not bringing you my own recipe but rather a review of someone else’s.
I’ve noticed my own recipes creeping up in heat lately so I’ve decided to pick something mild from my new favourite chilli cook book.
Heat by Kay Plunkett-Hogge.
Greetings everyone and welcome to december.
Today we’re going to be looking at ChimouliS’ milder side again with this. Their mango sauce:
Hey everyone, it’s the end of november so how about a christmas special recipe?
For a warming winter treat you can enjoy all throughout the festive season, we’re going to be making some tasty hot mince pies.
Hello again spice lovers, this week we’re going to look at another of my sample sauces from ChimouliS but this one’s a little different.
Instead of being hot like their Scotch Bonnet sauce or fruity like their Pear one, today’s offering is both. It’s their Pineapple Ghost Chilli sauce.
Happy tuesday again, everyone.
Last month we took a look at a good, hot scotch bonnet sauce given to me by ChimouliS so this time we’re going to see their milder side.
I have for you today, their medium heat Pear & Lemongrass sauce. Or, as their info sheet calls it, simply their Pear sauce.