​Making a yeast dough in the recent Latvian cooking classes, I explained that yeast is a living organism and that care should be taken to keep it alive. (i.e. keep it warm and moist while preparing the dough). 

Someone asked the question: "Who discovered yeast?":

Yeasts are all around us in our environment and are one of the original plant forms. But when did we start to use it to help the fermentation process to rise dough for bread? Baking chambers were discovered in ancient Egyptian ruins. It is thought that dough made from wheat and flour to make a flat bread was accidentally left to warm in the sun. This dough attracted natural environmental yeast which made the bread rise in the oven. A starter piece of dough was kept from the next batch and used to rise further doughs.

In 1676, when Anton Leewenhoek developed the microscope, yeast was finally ‘discovered’ . However, it was only in 1859, that Louis Pasteur discovered how yeast actually worked in bread baking.

The yeast feeds on starches in flour, turning it into sugars and in the process, producing carbon dioxide gas. These bubbles of carbon dioxide make the dough rise. 

Why do we have to knead dough? 
When flour and water is mixed together, gluten is created. The more you knead them together, the more flour and water molecules are linked together to form a stronger and elastic dough, enabling it to capture the carbon dioxide and rise.

​Candlenut trees are of the Euphorbia family mostly grown in the South Pacific, Indonesia and Malaysia. The nuts have a very high oil content and when threaded with a wick, will burn like a candle, hence the name. Raw candlenuts are mildly toxic and have a laxative effect, so ensure that they are cooked before consumption. 

Flavour is mild, becoming nuttier when roasted. However, their main culinary purpose is as an amalgamator or a thickener. When ground, they help to make a sauce thick and creamy.

Candlenuts should be stored away from light and heat and can be substituted with macadamias.

In the 'Flavours of Bali' classes, we are using star anise to flavour a vanilla and lime syrup. Mmmmm.... beautiful tropical flavours. I have promised to answer some questions about this pungent and decorative star shaped spice:

​Star Anise is an essential ingredient of Five Spice. It is also used to produce Pernod, Galliano, Sambucca, cough mixtures and played a huge part in production of Tamiflu. Star anise contains anethol which gives it the anise flavour.

It grows on medium sized evergreen trees in China and Vietnam. Small white, pink and purple flowers turn into the fruit (star shaped seed pods) which are harvested just before ripening and sun dried.

​We visited Cabramatta for one of my foodie tours. At Bele Fruit and Veg (you must visit! Friendly, fresh and entertaining), we were given samples of juicy sweet pineapples from Queensland. On the platter, was a mound of Chilli Salt to dip the pineapple into. It was salty, spicy, sour and sweet all in one quick dip. I promised to let everyone know how to re-create it at home:

So easy: In a blender, process together one large fresh red chilli (stems, seeds and membranes removed), 4 tablespoons sugar and 2 tablespoons sea salt. This will keep for quite a few months as the salt is the preserving agent.