Chopping Grating Cooking Baking
Do you have recipes collected from various cookbooks, magazines, friends or family, all shoved into a folder. You’ve meant to try them… but it never seems to happen. This Vegetarian Lentil and Nut Loaf (also the Panforte and Shortbread Biscuits) is a recipe I finally got around to making. Continue reading “Vegetarian Lentil and Nut Loaf”
Having 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 “Dumpling Skins and a Foodie Tour”
The Aubergine Cheesecake was my first Yotam Ottolenghi recipe to make from his cookbook Plenty More. Part of the reason for buying the cookbook was for a cookbook club gathering at Words Bookstore and Cafe. Apparently the recipe for the aubergine cheesecake was almost excluded from his cookbook due to space issues… in the end it was included and in my house we are eternally grateful. Although it’s called a cheesecake, it’s similar to quiche without the pastry case. A fan of quiche, za’atar and anything aubergine, this was the dish I prepared for the cookbook club. Continue reading “Aubergine Cheesecake from the Cookbook Plenty More”
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