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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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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
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This was made a little while back and got pushed into the queue. March/April is mango season and we are very fortunate to be able to buy fresh honey mangoes from Thailand in the supermarkets. And because I cannot resist a sale of $1 each or sometimes 3 for $3.95, I just had to buy them. Their scent when they ripen in your home is … Continue reading Mango Panna Cotta
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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
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
Do you ever feel that when you make a cake of any sorts, there always is a lot leftover for you to finish and you don’t want to eat the same cake every day? Or worry about eating too much cake? My answer is to reduce the amount on the ingredients that normally goes into a full size cake. Easy, just reduce in half a … Continue reading Apple Coffee Cake
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
This is another favourite of my husband’s and maybe one day someone’s else too. Chutney served with curries or as an addition to stews. Choices are endless. This recipe can be used for other fruits, fresh or dried. I have used this recipe to make dried apricot chutney for a friend who has a mango allergy. Continue reading Mango Chutney
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
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
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