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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”
This super-fast pasta recipe has been sitting in my draft box for ages and is from Donna Hay’s cookbook, “Week Light”. If you love tahini as an ingredient, then you will love the nutty flavor of this pasta recipe. Continue reading “Pasta with Spinach and Tahini Sauce”
What have you kept yourself busy with during your stay-at-home? I found myself baking more than usual and also watching a few online baking tutorials over on Instagram stories which has given rise to a few old-fashioned bakes that we have enjoyed. Continue reading “Rosemary and Lemon Shortbread Biscuits”
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