Kohlrabi slices with chives

KOHLRABI get their funny name from the German.  It is a cabbage (kohl) turnip (rabi). Seemingly no one in England or America could be bothered to give it a better name which is a bit remiss. But it is popular (Wiki says) in German speaking countries, also in India, especially Kashmir, although here its wildContinue reading “Kohlrabi slices with chives”

Horseradish genius

HORSERADISH has an uncanny affinity to alkaline foods – beetroots, carrots, even sweet potato, certainly with curd or fresh goat’s cheese. The exception is of course what it is always paired with roast beef, but if you carve a rib as thinly as my father used to do, then maybe even that can have aContinue reading “Horseradish genius”