Blog Post & Recipe:
Cheese & Bacon Scones with Homemade Piccalilli
Of course the piccalilli was made several weeks in advance to allow the flavours to mature but the scones were enjoyed fresh from the oven.
Blog Post & Recipe:
THAI SOBA NOODLE BOWL
I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It’s tougher to neutralize the spice in a soup like this, so start moderate.
Blog Post & Recipe:
Fresh Mint Hot Chocolate
What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint – which I also love – fresh mint gives a clean earthy punch that really suits the chocolate well.
Blog Post & Recipe:
Dark Chocolate Drizzled Salted Fried Eggplant
Eggplant gets fried in shallow oil, no salting ahead of time for these, and then they get sprinkled with a bit of salt once they come out of the hot oil and drizzled with melted dark chocolate.
Blog Post & Recipe:
Blackberry Ketchup, Really?
This condiment is much more ketchup than sauce. And it's certainly not jam because it has a big vinegary bite. There is also enough complex spice in it to make it much more compatible with grilled meat than vanilla ice cream.
Blog Post & Recipe:
D is for Dinuguan (Pork Blood Stew)
The pig’s stomach, intestines, heart, snout, cheeks, and ears are cut into pieces and are all thrown into the mix together with the pig’s meatier butt and belly. The meat and offal are slowly simmered in vinegar seasoned with salt, garlic, onions, tomatoes, and hot chilies. The pig’s blood is then added to the simmering stew while it is stirred steadily to keep the blood from curdling.
