Hailing from the Barbary Coast off Northwestern Africa, this dish of Tunisian? or Maghreb origins was first mentioned by my daughter when she made it for her brunch. Capsicums or bell peppers are not my cup of tea, only because of my body’s reactions to it. As much as I like eating it, it doesn’t agree with my innards and sometimes my hands get tingly … Continue reading Shakshuka (African Poached Eggs)
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 Mary 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
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)
I don’t know about you but I do know that I like changes in the types of food I eat or how it is cooked. Could it be because I am cooking often that I get tired of cooking as well as eating the same dish or food week in week out, month in month out? Whatever the reason, I decided to make the Roasted … Continue reading Roasted Pepper Pesto
When you are wanting something hearty and healthy and easy to cook, a popular side dish at many a Japanese restaurant or home. This recipe is adapted from the Japanese Centre, why? I did not have all the ingredients that were required in theirs, yet it turned out delicious. Continue reading Chawanmushi (Japanese Steamed Egg)
Although this easy fruit salad is influenced by a Thai recipe (deconstructed for ease), I am not sure if it could be classified as one. Missing the fresh chilli and chopped peanuts for something with less kick & crunch. I’ve also made this including fresh strawberries & they do add a nice sweetness to the overall salad or relish? Continue reading Thai? Mango Salad
I was so very happy to have made a successful stew and 3 days later am still thinking of the umaminess of this dish. Such a simple dish and as usual with the steps simplified. Continue reading Donabe (Classic Japanese Stew)
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
Running our of ideas on what to cook, it is always great to have leftover cooked rice in the fridge. Not fried rice but baked. I must say this bake was not as cheesy as it could have been. It probably needed cheddar instead of mozzarella. Continue reading Mushroom Baked Rice
When you are in the supermarket and all you can find are fresh mange touts, you buy it first and think of how and what to cook it with later. Chinese meal means having a dish of stir fried vegetables. Nice? Surprisingly so. Ingredients: 1 packet of mange tout 3 cloves garlic, minced 1/2 teaspoon salt dash or 2 of white pepper Method: Remove the … Continue reading Stir fry Garlic Mange Tout
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