The combination of garlic, bay leaf, black pepper and cloves is such a popular seasoning in the Philippines that it is sold in packets at every corner store.
The bay leaves are used just for flavour and are not to be eaten. If you don't have hot paprika, use 3/4 tsp (4 mL) paprika and 1/4 tsp (1 mL) cayenne pepper.
The signature flavour of this fragrant Indian rice dish comes from the cinnamon stick, bay leaf and cloves. Although brown basmati rice isn't traditionally used, it adds fibre and a nice texture. Adding the frozen peas at the end keeps them bright green.
Making cream puffs is easier than you think. The dough comes together quickly on the stovetop, so be sure to have all of the ingredients ready before you start. For a splash of colour, you can garnish the wreath with fresh bay leaves and sugared cranberries (made by tossing fresh or frozen berries in egg white then granulated sugar).
Serve this rich meat sauce on spaghetti or other long pasta. The sauce tastes even better if you make it a day ahead and refrigerate it overnight because the flavour has time to ripen.
Laura enjoys her father's recipe for lentil soup and says that, like her entire repertoire, the soup can be prepared in about 30 minutes. Bon appetito!
One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sauteed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.
For gift giving, pour the sauce into hot, sterilized preserving jars that lend a made-with-love look and show off the sauce.
Basmati rice, a long-grain rice with a wonderfully toasty, nutty flavour, is available in health food stores, Indian markets and some supermarkets.
