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This dish started off as almost daily headache of 1) protein option and 2) how to cook it. Pork was the chosen protein and it really came down to what choice cuts were available. Fillet or tenderloin would have in normal days would have been sliced & stir fried into Ginger Pork or paired with spinach into Pork Roulade . The word ‘en croute’ crept … Continue reading Pork Florentine en Croute
How many ways or recipes are there for chicken? Spatchcock? Do you get as tired of seeing the same recipes or same ideas done by so many cooks that you are not at all sure which one works for you? You are not alone. What stands out about this recipe? Just made it up because I ran out of time to try and get the … Continue reading Ssamjang Spatchcock
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This is a combination of a few recipes that I have posted. I am using a new recipe for the base of this quiche, lighter and buttery and works well for many other pastry based dishes / recipes. Instead of using smoked salmon, I have opted to use my recipe for Baked Salmon or you can use store bought smoked salmon or my Cured Salmon … Continue reading Salmon Quiche
Another shortcrust pastry for yet another quiche. Are you tired of seeing endless recipes for shortcrust pastries yet? I am not done with the many different variations possible for this versatile pastry. I thought I had best put this down before I forget the measures of the same basic ingredients especially if I don’t make quiche too often. New quiche recipe coming up as well. … Continue reading No Fail Shortcrust
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5-minutes is all it takes to make a versatile dough that can be used as a thin & crispy pizza base, flatbread to be stored away for a quick meal! Great as a flatbread or to serve with a dip. Ingredients: 1 cup plain (all-purpose) flour 1/2 teaspoon salt 1 teaspoon baking powder water (about 1/2 cup more or less) 1-2 tablespoon olive oil Method: … Continue reading 5-minute Pizza / Flatbread Dough
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I have been trying out some new ways to play around with basic recipes. Here is one of them which I am very happy with and which has also gone down very well with the family. Instead of the usual dense Banana Loaf # 2 I wanted to change it to something spongy or a Sponge Cake. I also wanted to make 2 loaves instead of … Continue reading Banana Sponge Cake / Loaf
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I am back with my second recipe using Eggplant/Brinjal/Aubergine a la Italiano. My next recipe also uses this vegetable, simply to use up whatever balance I have bought that did not get used in this current recipe. More work? but Oh! so delicious. I think of this dish as Baked Breaded Eggplant Casserole. Breading the eggplant is very similar to what you would do when … Continue reading Eggplant Parmigiana
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Eggplant, brinjal or aubergine? Same family different names as well as being related to the tomato, chilli pepper and potato. I have been adding the eggplant in many recent dishes, mainly because my daughter has said that she eats eggplant!! This is my first foray into cooking a vegetarian lasagna using the eggplant sans beef. I do hope you will like it as much as … Continue reading Eggplant & Tofu Lasagna
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From a visit to my dentist telling me not to eat nuts even Pistachios, which are my favourtie came this cake. If I can’t eat the nut in it’s original form to save my teeth from further damage caused by age, etc., I should be able to eat some form of it, right? ABSOLUTELY! I just needed to get myself a cheap food mill or … Continue reading Pistachio Cake
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This was made at the behest of my husband for Easter, I have however followed a recipe that uses a mix of plain/all-purpose flour & ground almonds. Almond Cake is normally made using almond flour, sugar, eggs & baking powder as flour or wheat is one of the grains that is prohibited during Passover as a reminder of when the Jews fled Egypt with unrisen dough … Continue reading Almond Cake
