"Why Pug’s Kitchen? That’s my nickname, and has been for the best part of 40 years. My family history is steeped in food. My mum, my Duchess, grew up in the forties in a dockers’ cafe in London
My site does two things: it shares solid recipes and also tells the story of the people behind them. I add the recipes with the personal tales of the people behind them regularly." - https://pugskitchen.com/
Dishs is a digital cookbook that allows you to create and save all your favorite recipes on your mobile device.
Creating recipes with Dishs is simple! Attach an image, insert a title, list the ingredients, and list the instructions. It's that easy! Features:
• Create and save all your favorite recipes. • On-the-go access to your recipes. • Keep your recipes neatly organized on a mobile device. • Share your recipes with Facebook or Twitter followers. • Save recipes to your camera roll for a wider range of sharing options. • Discover new and delicious recipes published by our editors. • Find holiday and season themed recipes on our Discover section. • Receive push notifications when new recipes are published. • 3D Touch support.
Tamal Ray, anaesthetist and baker, Professor Charles Spence, experimental psychologist at the University of Oxford and chef Jozef Youssef embark on a journey to decode the science of flavour. Professor Spence and Jozef challenge Tamal to explore how sight, sound and touch alter his perception of the flavour of food. Supported by SEAT - Guardian
This is my first attempt at Fried Radish Cake. We called it 炒萝卜糕 or in Teochew 菜头粿. I followed the recipe here. Without the Chinese sausages, preserved radish and shrimps in this particular dish. I used mushrooms and daikon (radish) only.
It started as I saw these beautiful peppers, they're Dutch peppers actually but has a very sweet taste! Made this lovely lecso in Tallinn today, it's really a great Spring time and we were out at Pirita.
