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Skordalia is a thick purée common to Greek cuisine and is usually made by combining crushed garlic with potatoes, almonds or even stale bread. I have been making a white bean skordalia to serve as a replacement for mashed potatoes with our casserole style dishes. Head straight on to the recipe for White Bean Skordalia ♥ In 2012 I … Continue reading White Bean Skordalia
To me, making kale pesto is one of the best ways to use this vegetable. If I could have any undercover job in the world I would choose to be a traffic officer. I don't want the tedious chores like directing traffic, manning roadblocks or speed traps and checking drivers' licenses. I want to be a … Continue reading Kale Pesto Seasoned With Dulse
I can tell how far my recipe development has come along from my first post on Snoek Pâté to this one. I have a notebook in my kitchen and each time I make something I want to blog about I write down exactly what I have used, and what I did with the ingredients. This helps … Continue reading Snoek Pâté
Is it possible, that this traditional Italian starter makes you drink more? I mean, could caponata make you drunk? I read the Vinatics post - and they drank 14 bottles of Welmoed wine. The theme this month for Vinatics was a braai and at their event, two of our eminent braai persona's put the fire … Continue reading Caponata | A Non Traditional Recipe
Baba Ghannouj (Baba Ghannoush) is best described as a dip! The dish is from Middle Eastern cuisine and is common in Lebanon. Baba Ghannouj / Baba Ghannoush 2 aubergines, halved2 cloves garlic, crushed30 mls lemon juice45 mls tahini15 mls olive oil1 generous pinch fine salt1.25 mls paprika Preheat the oven to 180° Celsiuscook the aubergines … Continue reading Baba Ghannoush | Baba Ghannouj