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Duck Breast with Cherry Liqueur Sauce

We have recently faced a supply issue on fresh chicken, being solely dependent on imports and the trading relationships with many countries. Having to do without fresh chicken means you have to opt for other sources of poultry and protein. Fortunately, duck, although considered a red meat is still available. Chancing upon some Smoked Duck Breast already seasoned with black pepper, meant trying the ‘Reverse … Continue reading Duck Breast with Cherry Liqueur Sauce

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Gourmet food or dressing? Used in Mediterranean, North African and Middle Eastern cuisines. Made from a small ancient grain, the sesame seed packs a fair amount of minerals that are important to the human body. Tahini can be used as a spread on it’s own or as a dressing. It is also an ingredient used in the making of hummus. I have added sugar and … Continue reading Tahini

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Lentil & Roasted Red Pepper Soup

Having a family member going through chemotherapy has lead me down this trip of researching foods and fruits based on whatever mineral or vitamin that she is found to be lacking. Boosts in food rather than falling back on supplements are always healthier.  The last few recipes had been to find simple combinations that could help boost her potassium and magnesium counts in preparation for … Continue reading Lentil & Roasted Red Pepper Soup

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Zucchini Frittata

Here I was giving myself a pat on the back that no one has tried making a frittata with zucchini or courgette and telling myself I need to write this down before I forget. Eyes roll, someone’s already done it!  I still gave myself that invisible pat on the back anyway! Another great way to use up the other halves of the green & yellow … Continue reading Zucchini Frittata

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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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Mu dang-guen saengchae (Radish Carrot Salad)

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)

Oi Muchim (Korean Cucumber Salad)

View Posts A continuation to the Korean BBQ theme that was had for the Chinese New Year 2021. Another new favourite to be added in place of a raita or tzatiki. Basically a ‘cooling’ salad or relish to take the heat off some of the spiciness of the BBQ.  Korean cuisine favours lots of soya sauce (ganjang), sugar (seoltang) and chilli pepper (goju) and as … Continue reading Oi Muchim (Korean Cucumber Salad)

Ssamjang (Korean Soybean dipping sauce)

A continuation of my Korean cuisine journey a la Chinese New Year 2021. The number of blogs or recipes available now is wonderful. When I first searched for a Kimchi recipe in the early 2000s, it was not an easy recipe to find off the internet, nowadays, too many to choose from. I will have to look at my printed copy and have a look … Continue reading Ssamjang (Korean Soybean dipping sauce)