Ixta Belfrage

Is fusion a dirty word? Ixta Belfrage doesn't think so, and she's gifted the world Mezcla, her debut solo book, to convince us that we should embrace fusion cusine. Stock up on chillies, peppers, and tomatoes, and join us on a very red journey through Mezcla. Get a Cookbook Circle point everytime you hear the word 'excited'. Very importantly, can we (finally) make it through a book without any disasters...? Support us on Patreon here: www.patreon.com/thecookbookcircle (thank you!)Music: Upbeat Funk - Infraction and Mitsubachi – Smith The Mister Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Food writer and cook Ixta Belfrage is Andi’s guest, and her One Dish is actually one of her own invention: a historic and important Brazilian fish stew - Moqueca - adapted into a British-style potato topped fish pie. Ixta shares the history of Moqueca, and how it evolved from an indigenous Tupi Brazilian dish to contain ingredients like coconut milk and azeite de dende (red palm oil) which arrived in Brazil with enslaved people from Africa and Portuguese colonisers. Andi explores the history of pies being made with potato tops rather than pastry cases.This dish is emblematic of Ixta’s approach to cooking; she grew up in Italy and England with a Brazilian mum and English dad, and has a strong family connection to Mexico too. The astonishing family history that she recounts is reflected in how she uses ingredients in dishes like this Moqueca fish pie. Plus, Kimberley Wilson has a fascinating science segment on a key element of Ixta’s dish: the heat from Scotch bonnet chili.Food Scientist: Kimberley WilsonFood Historian: Neil ButteryProducer: Lucy DearloveExec Producer: Hannah MarshallSound Design: Charlie Brandon-KingAssistant Producer: Bukky FadipeA Storyglass production for BBC Radio 4

Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. This week on flavour talks we're chatting to Ixta Belfrage and Noor Murad, both of whom are cooks with a strong Yotam Ottolenghi connection. Both co-authors or authors of books, and both very good friends. We'll be talking about the pleasures and pitfalls of working in development kitchens & social media, how travelling has influenced their recipes and whether or not opening a restaurant is the ultimate goal of working in a kitchen.

Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. This week on flavour talks we're chatting to Ixta Belfrage and Noor Murad, both of whom are cooks with a strong Yotam Ottolenghi connection. Both co-authors or authors of books, and both very good friends. We'll be talking about the pleasures and pitfalls of working in development kitchens & social media, how travelling has influenced their recipes and whether or not opening a restaurant is the ultimate goal of working in a kitchen.

Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Flavor' by Yotam Ottolenghi and Ixta Belfrage. We also chat about the oldest tools and gadgets we use in our kitchen. Of course, there's a dumb food joke too! You can purchase the book here: https://amzn.to/2H7GocA--- Support this podcast: https://anchor.fm/tastypages/support

It’s always cause for celebration when there’s a new Yotam Ottolenghi book! His latest, Ottolenghi Flavor, was recently released in the U.S., and Yotam and his co-author, Ixta Belfrage, join us from the Ottolenghi test kitchen to talk about this love letter to vegetables. Yotam considers Flavor part of a trilogy, along with his two previous bestsellers, Plenty and Plenty More, and he explains why. He and Ixta share the recipes they love, weigh in on the book’s most popular recipe, and explain what each of them brought to the collaboration. Host Kerry Diamond also chats with Yotam about his recent documentary, Ottolenghi and the Cakes of Versailles.Thank you to Kerrygold and 100 Cookies by Sarah Kieffer for sponsoring today’s episode.Plus, find out why Alaina Chou, host of the Gourmand podcast, thinks pastry chef Caroline Schiff is the Bombe!

Yotam Ottolenghi and Ixta Belfrage discuss their new cookbook, Flavour, and make the case for why fusion cuisine needs to make a comeback.

This week, the king of vegetables, Yotam Ottolenghi and his test kitchen princess, Ixta Belfrage teach us some of the secrets of the alchemy behind the recipes in their latest book, FlavourCTB is sponsored this month by Montezuma’s, Britain’s greatest little chocolate company who believe that their beautifully produced and packaged chocolate is positively good for the planet. The ethically-sourced ingredients in their bars, buttons, bites and truffles are all free from gluten, GM, colourings and preservatives and every product is also delivered in packaging that’s either recyclable, biodegradable, or compostable, making this a chocolate company with a conscience. Hosted on Acast. See acast.com/privacy for more information.

Yotam Ottolenghi and Ixta Belfrage share their vegetarian recipe for mushroom lasagne.

Yotam Ottolenghi and Ixta Belfrage discuss food and collaboration, as well as their new cookbook FLAVOUR.  Hosted on Acast. See acast.com/privacy for more information.