http://www.threemonkeysonline.com/authors/Franita_in_the_kitchen.html Newsfeed for the latest articles and reviews by Franita in the kitchen en information@threemonkeysonline.com If the vegetarian option of Cous Cous salad leaves a gap in your carnivore's imagination, try combining it with drunken pork. http://www.threemonkeysonline.com/als/_drunken_pork_cous_cous_salad.html For many, Pesto is a green sauce for pasta that comes in a jar off a supermarket shelf. In reality, though, this basil based sauce, originating in Liguria, is easy and fun to make. http://www.threemonkeysonline.com/als/_pesto-recipe.html Cous cous is a basic food that is used to accompany vegetable or meat stews. It is also a great base for salads, which can be used in turn to accompany meat or fish courses. This is a vegetarian version. http://www.threemonkeysonline.com/als/_cous_cous_recipe.html A simple and versatile Asian cheese, that you can make at home! Simple, as it is really easy to make and is based on just two ingredients, milk and lemon juice. Versatile, as you can mix it with virtually anything, sweet or sour, or you may dice, coat with breadcrumbs or batter and fry, or you can have it on its own. http://www.threemonkeysonline.com/als/_panir_paneer_how_to_cheese.html My Irish ‘Mum’ does this beautifully and with a subtle grace she managed for years to keep her recipe from me, with the excuse that she does not use a scale when cooking. I managed however to drag up the secret recipe she has been using all along, and, my beloved readers, here it is for your delight! http://www.threemonkeysonline.com/als/_yorkshire_pudding_recipe.html