Tuscan Cookery School – How To Make The Perfect Tiramisu

Written by Jaillan Yehia. Posted in Continents, Europe, Food, Italy, Worldwide Vacation

Tuscan Cookery School - Tiramisu

Making Tiramisu

Tiramisu is the legend of Italian deserts – everyone’s heard of it and almost everyone knows it means ‘pick me up’. So it’s surprising to learn that the dish didn’t even exist until at least the late 1960’s.

As one of my favourite puddings I seek it out all over the world and I’ve had some exceptional versions in restaurants everywhere from Bangkok to the beaches of Costa Rica, but I’d never made it myself, until now…

Tuscan Cookery School – Making Field To Table Passata Under The Tuscan Sun

Written by Jaillan Yehia. Posted in Continents, Europe, Food, Italy, Photo Journeys

Tuscan Cookery School

Making passata alfresco

This is a true slice of rural back-to-basics Italian cookery; walking through the plentiful land surrounding a quintessential Tuscan villa, down steep verdant hills and into the flourishing vegetable garden I crouch down to hand-pick huge succulent tomatoes.

Together with my friends we collect the fruit in baskets and the folds of our aprons, then, glass of wine in hand, we spend the afternoon turning them into a tasty fire-red passata

Tuscan Cookery School – The Jam Plan

Written by Jaillan Yehia. Posted in Continents, Europe, Food, Italy, Worldwide Vacation

Tuscan cookery classes - Jam

Everyone who know me knows what a sweet tooth I have. So when I signed up for a residential cookery course at a secluded villa in the heart of the Tuscan countryside, plum jam making was one session I was never going to miss. It turns out that making your own jam – with a fraction of the sugar found in store-bought jams – is more straightforward than you think. Here’s the 8 point jam plan…

Things Are Looking Up: 4 Places I’ve Truly Seen The Stars

Written by Jaillan Yehia. Posted in Africa, Alberta, Americas, Canada, Continents, Egypt, Europe, Italy, The Gambia, Worldwide Vacation

Aurora Borealis at Jasper Dark Sky Festival 2012 at Pyramid Island, Jasper National Park, Alberta, Canada

Aurora Borealis at Jasper Dark Sky Festival, Alberta, Canada by Yuichi Takasaka

If ever there was a time to call to mind a Hamlet soliloquy, I’d say mid-stargaze is that time.

Which of us doesn’t seek out beautiful night skies on our trips? Man by nature is in love with ‘this most excellent canopy the air…this brave over hanging firmament, this majestical roof fretted with golden fire…this congregation of vapours.’

Yet ‘what a piece of work is a man’ indeed; the irony is that as light pollution prevents us from seeing the wonders of the night sky, we must go where men are not in order to truly see the stars.

Here are the four places I’ve ventured this year where man is wonderfully outnumbered by the stars in the sky…

Halen Môn – A Real Salty Sea Blog

Written by Jaillan Yehia. Posted in Europe, Food, United Kingdom, Wales, Women of the world, Worldwide Vacation

Halen Môn

Halen Môn – Not exactly your average food factory setting is it?

I like my food, but I’m no scientist. So when I’m invited to learn how the UK’s most famous sea salt is hand-made on the Straits of Menai I’m intrigued, but wonder if I’ll actually understand the process behind it all.

It turns out I’ve got nothing to worry about, as Halen Môn co-founder Alison Lea-Wilson tells me, making artisan sea salt ‘is science yes, but it’s also art.’

The Cheesiest Blog Post I’ve Ever Written – My Parmesan Factory Tour

Written by Jaillan Yehia. Posted in Continents, Europe, Food, Italy, Worldwide Vacation

Behind the scenes at the parmesan factory

Behind the scenes at the parmesan factory

Remember the bad old days when our idea of Parmesan was that powdery substance we’d sprinkle on spaghetti through tiny holes in the top of a cardboard shaker?

Little did I know that decades later this condiment would make way for the real deal when something called a rocket and parmesan salad would become de riguer on my plate, with fresh, nutty chunks of real parmigiano reggiano becoming a mercifully permanent fixture in restaurants and homes.

It was with this enthusiasm for Parmesan that I myself became a temporary fixture inside one of Emilia Romagna’s famous Parmesan ‘banks’ for a special Parmesan factory tour

A 10 Second Guide To Doing It ‘Dampa Style’ In The Philipines

Written by Jaillan Yehia. Posted in Asia, Continents, Food, The Philippines, Worldwide Vacation

Boracay Island – where I learned to do it Dampa Styleee

Welcome to the best thing I discovered during my time in The Philippines –  doing it ‘dampa style’.

Do it once and you’ll just want to do it all over again the next night. And the next.

Be warned the pictures are just blurry iphone images because when you’re doing it dampa style you don’t normally bring a camera.