Chopping Grating Cooking Baking
Ceviche, seviche or cebiche…however you spell or pronounce this Latin American seafood dish, it will taste delicious. Acid from the citrus juice turns raw seafood opaque and firms the flesh as it marinates, changing its texture. It is essential to buy the freshest seafood for this dish and prepare and consume on the same day as buying.
Continue reading “Sea Bass Ceviche with Lime, Chilli and Capers from My Cookbook Shelf”
These vivid ripe rosella fruit were in my garden back in April, and while I’m not so familiar with fresh rosella, I am familiar with the dried version. Rosella, also known as hibiscus is commonly used in herbal teas, and in Bahrain, Karkade (made with dried rosella leaves) is a popular iced drink with the local community. As this was my first time using fresh rosella, I searched for recipes other than drinks and found that rosella jam was a popular recipe among Australians…so decided to make some.
This May, we had an abundance of cherry tomatoes from a friend who had overgrown her vegetable patch. Because there was too much to eat all at once, I dried some in the dehydrator, which is one of my favorite ways to preserve tomatoes. Prior to purchasing a dehydrator, I would frequently dry tomatoes in the oven, which is also an excellent method of drying tomatoes.
Continue reading “In My Kitchen May 2023”
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