sumak and black pepper on cheese on toast is a great way to finesse the taste
available from majority of turkish-owned shops in 'ackneyThis spice comes from the Mediterranean and Middle East, from the berries of a wild bush (although there are many varieties all over the temperate world). It is an essential ingredient for Arabic cooking, favoured over lemon for sourness and astringency.
don't mean to horrify the vegetarians here but...is there anything that's NOT improved by adding some bacon?
white cabbage, black pepper and bacon, with a dribble of cream. yum yum yum.
realise that's tried and test and a bit of a gut buster, but YUM.
out of the many dark beers that go well with dark chocolate, the Californian micro-brew Old Rasputin Imperial Stout or the Belgian Hercule are my pals.
endive and crab.
great thread. big up baboon2004 and everybody!
something viktorvaughan said was bang OTM on putting nutmeg in their mash that they learnt in Belgium.
very, very good.Stoemp is a dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes, other root vegetables and can also include cream, bacon, herbs or spices.
The name of the dish sometimes includes the kind of vegetables inside it, for example wortelstoemp (wortel= carrot).
do try at home.
The Dutch also do sugar sandwiches, so who can doubt their culinary expertise?