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Hey, you again, haha! Ooooh it's coriander! I know that, in fact I grow it in my herb pots on the balcony. I would never have guessed, goes to show you learn something every day!

Oh yum, that just sounds great! I might try that salad of yours, thanks for yet another tip. Me, living in Australia will just use it tonight to make a simple rocket & parmesan salad, which is really just rocket leaves, shaved parmesan cheese and olive oil and balsamic drizzle. It's a very...

Thanks Kitchenelf, I suspected it would be as easy as that, as I am pretty sure I've seen chefs do it in the kitchen of the cafe I waitressed at, but I just wanted to make sure I didn't have to add anything or do something special. I'll try it out straight away!

I make the cous cous according to the water-couscous ratio on the packaging but always find it very dry. Should I change the ratio? Should I change the brand, does this make a difference? Or is there another trick someone can teach me? Thanks. I really like couscous and have quite a few recipes...

You may think I'm dumb but I have seen cilantro pop up sevaral times now and have just never heard of it, can anyone tell me what it is? I think I see it mostly in American recipes so could it be an American thing and as I am from Europe now living 'Down Under', have never been exposed to it?

Hi everyone. Just found this site while searching for the answer to my question on Caramelized Balsamic Vinegar. I've got a big bottle of Balsamic Vinegar which is pretty runny and I want to get it into a nice thick caramelized cosistency. Anybody know how this can be done?