appetizers

Beetroot-Cured Salmon Canapés

beetroot-cured-salmon-canapes-9077I mentioned in an earlier post that I wanted to try the beetroot-cured salmon recipe from a new cookbook. The contrast of color is visually impressive and love the subtle sweet earthy flavor from the beetroot. The recipe itself is easy but you need to prepare the salmon at least two to three days before consuming. When buying salmon use the freshest of fish, sushi grade if possible and plan to start the curing process the same day. Continue reading

Avocado Pistachio Pâté with Melba Toast

Avocado Pistachio Pate with Melba Toast-7760This rustic pâté is an all-time favorite of ours and I’ve been making it forever. I always keep a few avocados stored in the refrigerator as we tend to use them often in various salads, sandwiches and on occasions, smoothies. And of course, who doesn’t love guacamole. Continue reading

Dumpling Skins and a Foodie Tour

Dumpling Skin-Wrappers-4632Having enjoyed various Chinese dumplings on a recent trip I found myself wanting to try my hand at making dumpling skins. Although using a pasta machine is not very authentic, it’s an easier alternative to hand rolling dumpling skins, especially if you intend making lots.
This trip I decided to do something a little different and take a foodie tour while visiting Hong Kong. It’s a wonderful way of exploring parts of a city that are off-the-beaten-track, areas you might not have discovered on your own. And with certified tour guides leading the way, sharing their knowledge on the culture and people of the surrounding area. Took these photographs while on the Central and Sheung Wan foodie tour. Continue reading

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