A traditional Russian dessert for celebrating Easter. Made from curd cheese, cream, almonds, chocolate and dried fruit
Featured Food & Recipes
Steaming fish - hot tip
When steaming fish, slice through flesh for even cooking. This allows the heat to penetrate the thicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. If marinating the fish before cooking, this also allows the flesh to absorb the flavours.
Part of many women’s education in South East Asian countries is the art of creating pretty and colourful garnishes for meals with fruit and vegetables.