Welcome to the Schwartz glossary, an A to Z guide to cookery terms. Whether it's herbs and spices, names of dishes or cooking techniques, you'll find them here, along with suggested recipes and links to more information.
- Feta Cheese
- Originating in Greece, this is a creamy-white fresh cheese with a smooth texture, typically made with cow’s, goat’s or sheep’s milk, or sometimes a combination of the three. Readily available in supermarkets. Delicious flavoured with Oregano, Garlic, olive oil and an essential ingredient in a Greek salad.
- Filo Pastry
- Also known as Fillo or Phylo, which is Greek for leaf or sheet. Filo pastry is paper-thin sheets of raw, unleavened flour dough used for making sweet and savoury pastries, it is used typically in Middle Eastern, Greek and Turkish cuisine. Readily available ready for use, both fresh and frozen. Always remember to keep filo pastry covered whilst using, otherwise it will dry out before you have time to use it. Ideal for making baklava. (See also Baklava)
- Fish Sauce
- Widely used as a seasoning in Vietnamese and Thai cooking, fish sauce is usually made from salted fermented fish. Don’t be put off by its overpowering aroma, it blends well with other ingredients and adds great flavour to Asian dishes, but just remember that it is extremely salty. Readily available in supermarket in glass bottles, once opened store in a cool, dark place.
- An Italian bread, which is large and flat in appearance with indentations over the surface, that are useful for tucking in ingredients to flavour the bread as it cooks, typically Garlic and Rosemary. Sprinkled with Sea Salt and olive oil before baking, it is delicious served as a snack or starter. Readily available ready to eat in supermarkets, it also makes a great base for topping with delicious ingredients such as sun-dried tomatoes and peppers.
- Fromage Frais
- A fresh cheese, originating from France, made in a similar way to yoghurt giving it a very soft texture with a high moisture content. It has a slightly acidic, citrus flavour and can be used fresh to serve with fruit or in cooking. Readily available as full-fat and light versions. If you can’t find it, try natural yoghurt.
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