My version of Huevos Rancheros is a “pie” served with spring onions. You are probably wondering 2 things: what is Huevos Rancheros and why am I talking about Sunday’s breakfast on a Sunday night? From my limited knowledge of Spanish, I know that huevos means eggs and rancheros seems to resemble the [...]
Archive for August, 2010
I’ve always loved all types of cooked grains, but pearl barley has remained my favorite since childhood. It may be because it’s slightly nutty and earthy in flavour, or because it has a lovely sticky consistency that goes oh so well with goulash, mushroom sauce or even as a breakfast cereal. [...]
I’ve been trying to learn the science of baking while experimenting a little to ensure that the recipes I pass on to you are both failure-proof and tasty! The following two recipes for the Portuguese custard tarts fall right into both those categories. And I got to be creative… with [...]
The following 3 recipes are great, because they can be used 3 ways: as sandwich fillings, as salads and as dips. Chop more coarsely for the salad, or blend in a food processor for the dip. Easy!
A recent visit to the local pub for a meal got me thinking if spending $16 on a schnitzel, chips and salad was really good value for money? Since I like the odd challenge, I decided to find out whether it’s possible to prepare the same meal but cheaper and healthier at home. Apart from the obvious unknown of [...]
Moist. Dense. Decadently chocolatey. I don’t know anyone who has stopped at having just one piece! If you watch Junior Masterchef and loved the look of Donna Hay’s chocolate cake challenge, this recipe might just be the next best thing. From what I saw on on the show both the ingredients [...]
Everyone loves a good soft beef stir fry. Succulent, tender meat strips, fresh vegetables and a glossy, sticky sauce – fingerlicking good! Here’s my secret to getting it right every time without any additives!
I’ve always been a fan of Asian dumplings. These bite-sized morsels are complex in flavour and textures, but surprisingly easy to make. They can be devoured on their own with a dip in soy sauce and sliced ginger, or my favourite, plunged into steaming noodle soup.