Nothing beats the smell of crackling roast pork at home, during Christmas, with rosemary and basil fragrance roaming the air. It compliments the jingles that play continuously on the radio and the end-of-year festive aura that lingers everywhere.
Yorkshire puddings are a type of traditional English dish, presented mainly as a side to accompany roast meat and served with drippings of gravy to eat them and the roast with. It is such a rooted part of English traditions in the UK, especially in many parts of Yorkshire today, that I rarely see this dish being sold in any other parts of the world beyond the British Empire.
The term ‘enchilada’ has its roots from the Spanish word ‘enchilar’, meaning ‘to decorate with chilli or pepper’. The making of a proper enchilada dish therefore entails the wrapping up of some spiced meat, usually in corn tortillas, and then baking them in a spicy tomato sauce.
Pão de Queijo – literally cheese bread in Portuguese – is a bread-like snack baked with cheese and tapioca starch, or manioc, as they call it. It is a very popular street-side snack found in many South American towns and cities and even in America itself; a commonly loved delicacy due to its chewiness and cheesy flavours.
I’ve seen twice-baked soufflés being baked a couple of times on my favourite UK variety show ‘Come Dine With Me’. What these home chefs do is whip up a light egg and milk batter for baking which would rise into a sponge cake of sorts (and then quickly collapse), turn the cake out onto a gratin dish, pour cream and cheese over the top and bake again once they are ready to serve. These soufflés always looked so amazing and mouth-watering. Just imagine: sizzling cheese right out of the oven, bubbling with molten cheese and milk lava.
