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Romesco Sauce

I was under the impression that the Romesco Sauce was of Italian origin not knowing that it originated from Catalonia (Spain) and had been created to be served with fish. A simple sauce very similar to the Roasted Pepper Pesto that can be found in my blog. Similar way of making the pesto, just done differently. Again, a popular sauce that can be served as … Continue reading Romesco Sauce

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Almond Cake

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

Couscous Chickpea Salad

Couscous is such a easy pasta dish to cook. Pasta? Made of durum wheat or semolina, couscous has become another welcomed dish in many countries. What I like about couscous is the ‘instantness’ of cooking. Practically just adding boiling water and allowing it to soak to rehydrate the pasta. Throw in some vegetables & a protein for a quick snack or meal. Ingredients: 1 cup couscous … Continue reading Couscous Chickpea Salad

Matcha Chocolate Shortbread

I am sure almost everyone has heard of Japanese matcha and it’s specially cultivation methods as well as health benefits. Because matcha means green tea, there are many versions of green tea marketed as matcha. Thehttp:// colour and taste of a genuine Japanese matcha is very different from many others you can try. I am slightly peculiar in that I get a headache from drinking … Continue reading Matcha Chocolate Shortbread

Meatloaf

Having decided to make Meatloaf  did I check on it’s origins. What I thought was a traditional English dish has it’s origins from ancient Roman times. It has become a traditional food in many countries. Hackbraten in Germany and Köttfärslimpa in Sweden, what is it known as in your country? Instead of going with the norm of using bread slices soaked in milk, as it … Continue reading Meatloaf

Mincemeat (Pie) Bread Pudding

This is what I did with my left overs from last year’s Christmas mince pies instead of a Mincemeat Pie Strudel. Mince Pies are a very English tradition and is normally served with brandy butter and is really a mixture of dried fruits, candied peel & suet. You can also make your own fillings with or without suet (fats). I usually go for the Robertsons  … Continue reading Mincemeat (Pie) Bread Pudding