Archive for the ‘Recipes’ Category

Food & Travel, Mains, Pasta, Noodles & Rice, Recipes, Seafood

Squid or cuttlefish ink takes me to the Mediterranean and remind me of travels to Italy and Spain. I am always on the look-out for unusual or indigenous food items when we explore – sometimes repeat visits yield new items afresh each time. I picked up a box of fine short squid ink vermicelli in Andorra three weeks ago, and with careful packing it made the journey . more or less unscathed. I made this dish with it.

Dessert & Baked Goods, Destination Meals, Food & Travel, Recipes

Do you know the story of carpaccio? Yes, it is the Italian word referring to thinly sliced red meat and sometimes fish but is actually named after Venetian painter Vitorre Carpaccio, who was prolific in the 15th century and renowned for his vivid reds.. Also carpaccio has its roots in famous Harry’s Bar in Venice – the story and a refreshing pineapple carpaccio with,mint and praline.

Dessert & Baked Goods, Featured Articles, Holidays, Recipes

A delightful take on a traditional tiramisu, I made this one with raspberries and honey and grappa instead of Cointreau. I used soft lady-finger biscuits I bought in Andorra the week before last. Why tiramisu? Well after all the bashing Valentine’s day gets from me, another others in various camps, I figured we all need an afternoon pick me up. Also a Valentine’s day Q & A from City Press’s L Magazine

Chicken & Poultry, Mains, Recipes

This bright and zingy chicken pita is the ideal meal for when you don’t have time but need the nutrition. The raw julienned beetroot is a sweet take on red cabbage slaw. Personally one I prefer. Instead of mayonnaise, I’ve used low fat plain yoghurt. By all means use double cream or thick Greek yoghurt if you like.

Bacon, Brunch, Food & Travel, Recipes, Starters

So, while contemplating how I was going to use the delicate squid ink vermicelli, salts, unusual rices, dried mushrooms, tinned anchovies and the hoard of really lovely chocolate (oh, that required much deep and meaningful contemplation), as well as relate the culinary tales of trotting and discovery, I needed an afternoon snack.
Step in, plump ripe figs, sweet and succulent, sprinkled with Spanish pepper smoked salt, extra virgin olive oil, a blob of fresh ricotta cheese, baked and then topped with crispy bacon bits.

Chicken & Poultry, Mains, Pasta, Noodles & Rice, Recipes

A beautiful creamy chicken pasta with browned onion and garlic, Parma ham, a dollop of creme fraiche and a grating of Parmigiano. Also, I dig deep and share 10 intimate things you may not know about me. Your turn?

Dessert & Baked Goods, Recipes, Salad & Snacks

I stared at the raspberries and limes near the peaches in the fridge, almost begging to be let out and happened upon this dressing. From here on end, it shall be referred to as the most incredible dressing. Firstly, it’s a cheerful, startling, almost lurid pink. Do not let that put you off. It is not pink in any sort of sissy shade. The mixture of lemon infused oil, lemon juice and that heavenly zing of lime, a splosh of honey and the tiniest sprinkle of sea salt flakes, makes this Raspberry Lime Drizzle truly, utterly, last-bit-in-the-bowl lickable.

Dessert & Baked Goods, Holidays, Recipes

Boozy Christmas truffles in January are a sure-fire way to conjure up the recent holidays and tackle any worry. And let’s be frank, January can seem a month of much worry for many of us. If anything, it’s a sluggish start into the usual routine after days of heavy feasting and slothful ways. Also, this is a nice way to use up Christmas cake.

Holidays, Mains, Recipes

A rich chicken tagine, with carrots, tangy apricots and preserved lemon – easy to make and utterly fragrant and comforting. An ode to love. “Be of love (a little) more careful than of anything.” -E. E. Cummings

Pasta, Noodles & Rice, Recipes, Salad & Snacks, Vegetarian

This crunchy, wholesome salad uses brown basmati rice (use whatever type of brown or wild rice you have), aubergine done in two ways – gridded with minimal oil, and also sautéed with ginger and garlic in nothing more than water. It’s not short of flavour though, with spring onions, lemon and lemon zest as well as a lovely balsamic glaze.