Saturday, 6 October, 2012, 11:54pm
A Spanish tortilla is very different from the kind you find in Mexican cuisine, which is typically made of corn or flour and used as a wrap for ingredients. In Spain, the tortilla is like a thick, unrolled omelette. Cut into pieces and eaten hot, warm or at room temperature, it's a staple of tapas bars.
2 large potatoes (the smooth-skinned local variety)8 Dec 2011 - 12:00am
Chef Cheung Hong-man at the Hyatt Regency Hong Kong stumbled on a gold mine at the Ten Thousand Buddhas monastery in Sha Tin. It was the Wing Wo Bee Farm.
The farm's organically produced honey features in a few recipes, including his apple pie and this healthy wrap, on the menu at Melo Spa. The honey adds a delicate fragrance to balance the tomatoes.6 Dec 2011 - 12:00am
Most of the world seems to have gone completely World Cup crazy, with many of us glued to the TV every night. It's difficult to muster up the energy to cheer or boo during the small hours without having some snacks to munch on.27 Jun 2010 - 12:00am
Bread baking isn't as time-consuming as it's made out to be. Most people think the dough needs to rise in a warm place and be baked as soon as it's ready but you can use the professional baker's trick of making the dough one day, letting it rise slowly in the fridge (this also lets the flavour develop) then baking it when it's convenient.25 Oct 2009 - 12:00am
Food may be the most universally shared topic of human interest, and recipes created and enjoyed during periods of adversity often hold nostalgic appeal. Wartime Kitchen: Food and Eating in Singapore 1942-1950, marries a history of Singaporean society during that era with a surprisingly appealing collection of period recipes.28 Jun 2009 - 12:00am
It might seem loco, but painter Joe Bravo's medium of choice is the tortilla. The Mexican-American artist is at Sha Tin's New Town Plaza until Sunday, demonstrating his work drawing on the flat bread, which is the food staple across Central America.14 Aug 2007 - 12:00am
Bread baking has a reputation for being difficult and time consuming, but it actually requires very little hands-on work. After the dough is made, it can be left to rise unattended, then it just needs to be shaped and baked. Although most recipes call for the dough to rise in a warm place, it's often more convenient to let it rise in the fridge, which slows the action of the yeast.25 Feb 2007 - 12:00am
Mels, a new hotdog and burger shop, has opened on the Hoi Wan pedestrian street in Quarry Bay. The place is small, with just a few seats inside and out.3 Sep 2006 - 12:00am
What is it? At its most basic, it's flour and water mixed into a dough and cooked by baking, steaming, frying or other methods. The flour can be made from wheat, rye, rice, corn and many less common grains such as teff, which is used to make the Ethiopian bread, injera.11 Jun 2006 - 12:00am