Cooking Schools in Hoi An and a Recipe for Easy, Fresh Spring Rolls

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A trip through Hoi An  the prettiest part of Vietnam and the acknowledged food capital of the country inspired these fresh spring rolls, wrapped in rice paper. In this post we review 2 great cooking schools in Hoi An as well as the recipe for these healthy and tasty, fresh spring rolls. We detailed some of the activities you can undertake in world-heritage listed Hoi An, but for me at least, the highlight of this town was the food. And … Read More

Patagonian Scallop and Leek Empanadas

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These baked, Patagonian scallop and leek empanadas are filled with scallops, leek, red bell pepper, tomato and green (spring) onion. The filling is delicately poached in white wine and herbs before being enveloped in pastry, then baked until golden. With little human development in Patagonia, the waters are free of pollution affecting other parts of the world. Seafood from the area is renowned and is naturally a popular staple for the local inhabitants as well as for the lucky tourists … Read More

Turkish Meze – Recipes for a Beautiful Turkish Platter

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There is a fine food tradition in Turkey, going back hundreds of years to the royal kitchens. Dinners with family and/or friends are special and it is considered very poor form for individual family members to fix themselves a meal separate from the rest of the family. The tradition of the Turkish meze platter is an essential part of Turkish culture. Turkish mezes are perfect for social gatherings and are designed to promote talking through their casual, shared eating. Meze, … Read More

Baked Stuffed Zucchini Flowers or Squash Blossoms

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Isn’t it time you made baked stuffed zucchini flowers (also known as squash blossoms)? They’re an easy, quick, light, healthy, Italian, vegetarian starter. Firstly, should I be calling these baked stuffed squash blossoms or baked stuffed zucchini flowers? It’s a little confusing but squash blossoms and zucchini flowers are the same ingredient. Also acceptable, are baked zucchini blossoms. And then of course to add further confusion, many Europeans call zucchinis, corgettes. Well, that’s just the way it is in our … Read More

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