Blog Post & Recipe:
Recipes from Sri Lanka
Sri Lanka is a culinary paradise, showing off the delights of delicate spicing – and lashings of fresh coconut milk
Cardamom and yogurt cake recipe ... Quick Sri Lankan greens recipe ... Beetroot badum recipe ... Lobster curry recipe
Blog Post & Recipe:
Using Your Grey Matter: Veal Brains alla Milanese
Thus, the dish you see before you is a play on the combination of eggplant parmigiana and veal or chicken milanese: a roasted eggplant-wrapped package of red sauce and mozzarella seats a pair of breaded and deep-fried brains in cross-section.
Blog Post & Recipe:
Corn and Tomato Pie
With field tomatoes being at their peak right now it was difficult to pass up on a pie that used them along with the corn that I had started the search for. Add to that the use of mayonnaise, cheddar cheese and fresh summery basil and you had a winner that was impossible to resist! I tweaked the recipe a bit replacing the chives with green onions and adding some applewood smoked bacon for even more flavour.
Recipe:
Sour Meatballs
800 g ground veal
2 medium sized zucchinis
1 egg
1 bundle of mint
...
Blog Post & Recipe:
happy hour: boozy mint lemonade slush
The thing is, I don’t have anise seeds, so I went with a classic summer pairing, lemon and mint, which I thought sounded super refreshing, especially for a slush. And since it’s happy hour, a little bourbon doesn’t hurt either.
Blog Post & Recipe:
Whipped Cranberry Porridge
Along with rye bread, quark, wild berries and squeaky cheese, whipped lingonberry porridge is definitely on the top 5 of my favourite Finnish foods. Now, there is an obvious lack of frozen lingonberries here in Sydney - so far I haven't found any. The second best option for those wanting to make any lingonberry dishes is, in my opinion, to use frozen cranberries
Blog Post & Recipe:
Ossobuco Tagine (Moroccan Style Ossobuco)
For the recipe, I started out with my ossobuco recipe and then I added some dried apricots and prunes along with a blend of warm spices.
Blog Post & Recipe:
Tomato soup with tripe and sausage (a.k.a. leftover soup: recycled)
You can do this trick with any leftover meat and vegetable soup with a clear broth. The tripe can be substituted with just about any kind of meat. The only thing to remember is not to add any raw ingredient to the leftover soup then simmer until the raw ingredient is done because that would turn everything in the leftover soup into an indiscernible goo.
Blog Post:
Freezers give waste the cold shoulder
Taste-wise, you have to choose and use frozen veg carefully. Frozen peas are the most popular frozen vegetable in the UK as they taste good and hold their shape and texture. Other frozen veg which (in my opinion) pass the taste test are broad beans, sweetcorn and leaf spinach (reheat it very gently) ... The big no-nos for freezing are salad, egg-based dished, such as mayonnaise (tends to separate on thawing) and whole eggs (they will burst as the liquid content expands).
Blog Post & Recipe:
Turnip, Bacon and Aspall Cyder Gratin
Mixing horseradish, Aspall Cyder, bacon, cream and turnips together with a bit of seasoning and baking it in the oven makes a rather delicious side dish. It’s rather rich, so serving and enjoying it in small quantities is advisable.
Blog Post & Recipe:
How to cook perfect patatas bravas
I've never really got patatas bravas. Spuds in tomato sauce will never set my world on fire like crisp calamares fritos, or delicious morsels of morcilla, yet they're as inevitable an order in tapas bars as egg fried rice in a Chinese
Blog Post & Recipe:
Fusion Food: Ossobuco with Prunes, Apricots and Saffron
This ossobuco is braised in vermouth and veal stock, while dried apricots and prunes add a fruity note to it, and a pinch of saffron gives it an extravagant highlight. Rounding it off is the wonderfully zesty gremolata with pine nuts, lemon, garlic and lots of fresh parsley.
