Beetroot Chocolate Drip Cake

A cake that I have been wanting to make for the longest time and finally had a chance or rather a reason to. My husband likes chocolate cake and I took this opportunity to make him a healthy less sugar version of┬áMary Berry’s beetroot chocolate cake, as well as the usual, shortcuts of not cooking the beetroot. Ganache was a dark 70% Lindt chocolate bar … Continue reading Beetroot Chocolate Drip Cake

Parsley Roast Chicken

Our Covidmenu typically consists of either chicken, pork or beef as a main meat choice, very seldom seafood. It is fortunate that we can still get fresh meats so can’t complain about the choices just what to do with them. Another experiment that turned out nicely and I got a big ‘thumbs up’ from the brood. The chicken turned out nicely tanned and surprisingly moist. Continue reading Parsley Roast Chicken

Tonkatsu (Pork Cutlet)

The word Tonkatsu, is a combination of the Japanese word ‘Ton’ for Pork and katsu (katsuretsu) for Cutlet. A Japanese take on a western dish. Cutlet or Schnitzel or breaded pork chops? Same thing different name. For the Tonkatsu, Japanese Panko (bread crumbs) are used in place of regular bread crumbs. Not forgetting raw cabbage served on the side as well as a tonkatsu sauce. Continue reading Tonkatsu (Pork Cutlet)

Leftover Turnovers

What do you do with your leftovers? Depending on what I have, it’s make into a whole pie or a turnover or what is locally known as a Puff. Faced with the daunting prospect of going to to shops or rather queuing to get into the supermarkets or if you are in the queue to pay, one tries to get creative and make do with … Continue reading Leftover Turnovers