Chopping Grating Cooking Baking
We seem to have accumulated a variety of tea in our household and without mentioning names, I’m not the only culprit to blame for this. Inevitably I find myself looking for ways to use this stash of tea and not let it go to waste. So, with the help of my cookbooks, settled on making ceviche and flavoring it with a smoky brew of Lapsang Souchong. Continue reading “Lapsang Souchong Prawn Ceviche”
I 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 “Beetroot-Cured Salmon Canapés”
I haven’t been around so much seafood since my last visit to the local fish market. If you have a craving for all things seafood, you might want to visit “Claws” seafood night at Saveur in The Westin City Center, Bahrain.
Continue reading “Claws Seafood Night at The Westin City Center Bahrain”
Food and Tools 