BBC's Back In Time For Tea has me glued to the TV when a new episode comes on and I can honestly say it's really changed the way I think about the way we live our modern lives compared to the hardship of just being about to buy food and keep warm over the last century. If you haven't watched it, I highly recommend it.
Chinese new year is a time for celebration and there is no better way to do it than to feast with family and good friends. Cooking can take hours of prep work but if you are looking to cook a simple feast, then let me tell you something guys, I managed to cook a small banquet in under 1 hour this weekend!
Want a go at making some insanely delicious and authentic Swedish meatballs? This recipe is byBronte Aurell of Scandikitchen, and we learnt how to make it in the cookery class put on by Vasterbottensost.
Konnyaku has been used in Japan for over 1500 years, and in recent years, loved for its low carb and low fat content. It has an interesting texture; chewy and bitey with the ability to soak up flavours from stews and sauces. If you missed it, read up on my previous post on konnyaku's benefit.