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A little bit of a stroll down memory lane with this dish. Many years spent in the Caribbean has opened up yet another food chapter. Missing the sun, the sea and the easy going life in Sunny Caribbee. Not forgetting some of the different cuisines that have evolved from a collection of English, East Indian, Chinese and so many more. Many dishes that have now … Continue reading Rice & Beans
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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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I don’t know about you but it seems that I am always wondering what to do with leftovers and how to turn them into something different and appealing. Waste not what you can recycle. Food recycling has become a trend in my home. What do you do with leftover Schweinshaxe (Roasted Pork Knuckle) ?Sandwich? Wrap? With Pasta? Pizza topping? Casserole? I have decided that we will … Continue reading Spiced Pulled Pork
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What do you think of if you are asked what are the traditional German foods? The Pork Knuckle, Schnitzel, Weiners (sausages or hot dogs) & Sauerkraut (Pickled Cabbage) comes to mind. Not forgetting that Oktoberfest is up and coming and this dish would be a winner served with German sausages, sauerkraut & beer and/or lager!! I have recently seen cuts of pork knuckle being sold by the … Continue reading Schweinshaxe (Roasted Pork Knuckle)
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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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Took a side trip to India via it’s cuisine. I think that that is the only way many of us are able to travel nowadays. The internet has made it so much easier for us to visit all the different countries and their various cuisines. There is also too many variations available of this simple and delectable dish. If you have access to paneer in … Continue reading Palak Paneer
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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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Went Korean tonight with a Stir-fry Chicken & Jeyuk Bokkeum (BBQ Pork Belly) due to a shortage of time. Someone had a movie to watch and we would not have had time to bring out the tabletop BBQ and take our time. Was going to make a quick pickle cucumber & carrot (Namasu) or Oi Muchim (Korean Cucumber Salad). Decided to go with Musaengchae to … Continue reading Mu dang-guen saengchae (Radish Carrot Salad)
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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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