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Meyer Lemon Brown Butter

There’s only one thing better than home-made butter and that one thing would be beurre noisette. Otherwise known as brown butter. When it becomes beurre noisette et citron, brown butter with lemon, then you know you’re on to a good thing. I say that with supreme confidence for this bright, citrusy liquid is perfect for many...

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Technique: How to Bake Authentic French Bread, Pain a l’ Ancienne

I’ve been searching for the easiest way to turn out sticks of beautiful bread in the manner of le Francais. For I equate French breads with a gorgeous tan, exterior;  a soft, chewy interior and well developed flavour. Pain a l’ Ancienne. Bread made in the ‘old-fashioned way’. t6p says: They might look like a true baguette...

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Fresh Ginger, Three Ways: Confit, Jam, Candy

Some realizations hit you in the still of the night – those grey hairs don’t just mean you’re getting old, they mean you have earned the right. To stand up for yourself. To say no. To be happy how you choose to be. Some realizations take you by surprise, my 9-year old is writing with a ball...

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Technique: How to Cold-Coal Smoke Food

Moving on……with hope! Great techniques are a gift…that don’t stop giving, whether it is tea-smoking or cold-brewing. Today’s nifty ‘smoking’ tip comes from Indian Chef Reza Muhammad who created a delicious Spiced Smoked Salmon recipe – but not the smoked salmon you are used to! He uses heated coals, ghee and spices to  create intense,...

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How to Make Nigerian Ogbono ‘Soup’

The Hague, July 2011 Imagine this: Its Monday morning in the official headquarters and I’m in the ‘war room’, surrounded by uber-tech computer screens, sitting around a large wood-panelled table. My entire body finds solace in a soft, black leather swivel chair and I sink in, armed for another work week. Chit and chatter fill...

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Daring Cooks Fresh Pasta Challenge

I couldn’t believe when he gave me the machine…..8 years ago. I had wanted to make my own pasta forever and getting one of the silver, rolling thingies was top of my list in Nigeria, in 2003. So when a friend moving abroad offered me his brand new, unused machine, I snapped it up!

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On Being Two/Celebrating With Lobster

Two, Thank God not the ‘Terrible twos’ Cause I’m not a toddler. And I think in this world of blogging Two is definitely adulthood. Two The number of times I’ve had lobster One – how many times I’ve cooked it And so Kitchen Butterfly is two. To celebrate, we’re having lobster cake. Only joking…… We’re...