Ganache Mousse Macaron Sandwich Cookies

Posted by admin | Other recipes | Friday 12 June 2009 22:03

So, what do you do when you have 5-6 egg whites sitting in your fridge and waiting to be used up before they go bad? Right! You make Helen’s Macaron sandwich cookies! Helen is a baking whiz. And not only baking; she is also a photography whiz with so much to learn from. I literally ...

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How to Skin Raw Almonds

Posted by admin | Other recipes | Friday 12 June 2009 19:01

Some recipes call for use of skinned almonds. This is very easy to do at home. Here’s how: 1. Put the almonds in a pot and pour boiling water over them to barely cover their tops. 2. Let the almonds sit in the water for about 2 minutes (do not keep them there for too long, or ...

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Pork Steak with Salsa Salad & Cold Pink Sauce

Posted by admin | Other recipes | Sunday 7 June 2009 11:02

Fred Flintstone didn’t have Tex-Mex marinated pork steak but I have. I decided to do some outdoor grilling last weekend so I purchased a large “Flinta Steak” (a Flintstone cut piece of pork). Anyway, the weather was too cold and rainy for out door grilling, so I had to cook the meat indoors. Great tasting condiments ...

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Vegan Fruit Coleslaw

Posted by admin | Other recipes | Sunday 7 June 2009 1:12

Ingredients needed: ¼ cup of soft tofu. 3 tablespoons of pineapple juice. 2 teaspoons of sugar. 1/3 cup of shredded cabbage. 14 oz of canned crushed pineapple. 1/3 cup of raisins. ¼ cup of dried apricots. 1 cup of diced red apples. ¼ cup of grated carrots. Directions: In a food processor or blender, process the tofu and pineapple juice until smooth. In a bowl, combine all ...

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Transform the Norm

Posted by admin | French food recipes | Saturday 6 June 2009 18:24

What does a man do with excess supply of rhubarb? Well, the sensible option is to of course eat it. Rhubarb isn’t around for too long and like I said last week, you need to at least try to make the most of the seasonal vegetables and fruit that are now beginning to appear. Rhubarb has ...

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Mozzarella, bean, corn, avocado and peanuts salad

Posted by admin | Other recipes | Saturday 6 June 2009 1:21

Salad for 4 persons Preparation time: 25 minutes 200 gr. mozzarella 50 ml. olive oil 100 gr. white bean 100 gr. corn 1 tea spoon vegetable spice 100 gr. avocado 100 gr. peanuts 2 tea spoons vinegar Preparation: Cut the mozzarella on cubes. Pour some vegetable spice and some of the olive oil on top. After 10 minutes add bean, corn, avocado in cubes and chopped peanuts. Pour ...

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Not My Usual Rhubarb Crumble

Posted by admin | Other recipes | Tuesday 2 June 2009 13:04

As children, we used to have contests that involved seeing which one of us could chew on a rhubarb stalk for the longest time … uncooked …. without sugar. A weird kid thing that could have created a life-long strong feeling of aversion to rhubarbs. Luckily enough, it didn’t. Well, rhubarb is not quite in season ...

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Bercy whiting

Posted by admin | French food recipes | Monday 1 June 2009 18:21

Original France name: Merlans Bercy Place of origin: Paris & Ile-De-France Whiting fish is a fish with a white, delicate and tender flesh that can be prepared different ways. It is also known is merlan. The fish should be cooked very fresh. Whiting fish mostly caught in the Atlantic. It prefers cold water and it is the best ...

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Asparagus with fried eggs

Posted by admin | Italian food recipes | Monday 1 June 2009 18:05

Original Italian name: Asparagi alla Milanese Place of origin: Lombardy, Northern Italy Asparagus occupies a significant place in Lombard cuisine. The first tender shoots of eagerly awaited. Asparagus has excellent health-giving benefits. It is low in calories but rich in Vitamin A and B and in minerals. Asparagus sprouts taste best when fresh. I like dishes with asparagus ...

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