Beer trickDrink half a can of beer, add to the second half remaining in the can lots of spices like garlic, parsley, chili, paprika or make up your own favourite combo (garlic, lemon, olive oil etc.). Place your chicky on top of the can and place in the oven or on the bbq. The beer and juices will infuse your chicken while it cooks.

I think Ranoush's mother did this once when we were youngins. The guy at the Weber BBQ stand reminded me of this last weekend at Taste. If you don't want to use a beer can you can buy a fancy Weber product which mimics the beer can. I now need to get to the garden and try this out.

To Clairify - Curry

This posting is for Momma Dolce.

Curry is a misunderstood food. The original word, kari means sauce and refers to a sauce that was poured over rice, lentils or any other food to give it a flavour. However, it was only a relish rather than the bulk of the dish. Also it was not hot and spicy. Chilis are now an integral part of the dish but did not appear in India until the 1500s when they were introduced by the Yanks.

During the era of the East India Company, the Europeans devised a forumla for the spice mixtures, and in 1889 at the Universal Paris Exhibition the composition of curry powder was fixed at

• 34g tamarind


• 44g onion


• 20g coriander


• 5g chili pepper


• 3g tumeric


• 2g cumin


• 3g fenugreek


• 2g pepper


• 2g mustard

However in India and in any home that makes curry the ingredients vary wildly (I omit the cumin as I don't like it much). Many people in India vary according to their regional customs, caste and spices available - just like the Italians do with their pastas and sauces. That is what makes curry great, it comes in so many different variations depending on the chef. I especially like the coconut versions.

I think a trip to the Amin household is in order!

Easy sweet potato soupAn easy and quick soup to make for a cold winter's day. You only need to chop things very roughly as at the end you just blend it up with a hand blender or a food processor. Have a big batch in the fridge and just had a bowl - so delicious. I usually only make it with potato but adding sweet potato completely changes the taste.

• Leeks - 1-2 stalks depending on how thick they are
• Potatoes - 1-2 regular sized (I only used a tiny one in this recipe)
• Sweet potatoes - 1-2 regular sized (as they are usually larger than potatoes
• 2 Onions
• Chili pepper to taste
• Salt and pepper to taste

Wash and chop up everything roughly (remember to peel the potatoes)
Throw into a pot cover it all with water and let boil.
After 20-30min test to see if your potatoes are cooked through to the core - if they are then voila your soup is ready.
Use a hand blender to blend it all together add salt, pepper and chili or other spices as you wish.
Serve with crusty bread.

So simple!

Pic of sweet potatoes, in NZ they call sweet potato Kumara (said Kumera) in the Excited States of America they call them yams.

Happy Saturday!

Evaporating seawater produces...
This sea salt comes from Noirmoutier Island near Brittany, France and is sold at Borough Market. It comes in some lovely flavour combinations e.g. sea salt and sea weed, sea salt and hot spices (cumin, curry & chili's), sea salt, ginger and coriander and more. As Momma Dolce always says, 'it is the presentation that counts', and the vendors know this well as salt is not the sexiest product to sell. With very well designed labels, modern and fresh signage, beautiful large wooden bowls and scoopers and a lovely french-y checkered tablecloth, the stall at the market looks inviting. The two gentlemen who run the stall have created such a simple, yet pleasing way to view and display salt. It made me want to put my hands into the bowls and feel the texture and salt on my skin -which is most likely frowned upon.

Apparently sea salt tastes different than normal iodized salt as its makeup is different. It is generally more expensive than normal salt and usually found in gourmet restaurants and also in those lovely hand baked crisps. I think the sound and texture of sea salt and fresh ground pepper coming out of a grinder onto your meal adds to the experience and theatre of cooking!

I might buy some seasoned sea salt tomorrow and ask the gentlemen who sell it what best to use it with. I am thinking a steak or a nice fish filet drizzled with salt and olive oil and broiled in the oven. Tomorrow is market day.

Afternoon snackScones and tea with clotted cream - a lovely afternoon treat at work - sometimes the Brits live it up! Today I am writing a publishing test which is sure to be extremely tough so am pumping the body up with French toast, water, coffee and some new vitamins I bought (calcium and Vitamin E, D & K - as I can't get into goat's or soy milk) but first, after I press send, I am going straight to Pilates!

Jamie O made French toast the other night on tele with eggs and freshly cut chili pepper and used a crumpet / English muffin (as we call it in Canada), it was a nice alternative to using regular toast. There are crumpets in the kitchen today so will try it out!