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For the ingredient challenge I decided to use the Spanish Chicken recipe from Le Creuset as a base. I could not follow the recipe exactly as one of the guests we were having for dinner does not eat pork and so I substituted the chorizo. I was fortunate enough to have a friend with an … Continue reading Spanish Chicken
The foodbuzz project food blog set various tasks and it was my intention to complete all of them. But, that did not happen. Life intervened and here I am, many months later sharing my idea for the pizza challenge. The taste of this is scallop pizza is unique and I will continue to experiment with … Continue reading Scallop Pizza
I was inspired by a recipe posted by Cook Sister! to make a lamb shank curry. If you remember, I had decided after testing the Adoro Mouvèdre, with both cheese and chocolate, to make a curry to see just how well this wine complimented a curry. In my opinion, star anise is one of the … Continue reading Lamb Shank Curry
Shepards pie is comfort food made with lamb mince. This is perfect for a cold or rainy night, and a great meal for children. It is a good way to get vegetables into a meal, and you can omit the spices if you want to. However, I think they add to the flavour of the … Continue reading Shepards Pie
This recipe For Marrow And Sun Dried Tomato Tapenade Pasta pasta was an attempt to use up all the leftover bits and pieces in my fridge, which included marrows and tapenade. It forms part of the Tandy Tuesday collection of pasta dishes I have been making. Marrow and Sun Dried Tomato Tapenade Pasta 2 rashers … Continue reading Marrow And Sun Dried Tomato Tapenade Pasta
I rotate our meal plan very simply: meat, chicken, fish, vegetarian. That way, if it is a meat night, I only have to think of what to do with the meal! I love sirloin but was not in the mood for a plain old steak so decided to make use of the sambal oelek that … Continue reading Thai Inspired Sirloin Stir Fry
Right, you are reading the title and wondering why I have put down Italian Pasta when all pasta is Italian? I created a challenge and the ingredients that had to be used were leeks, sun dried tomatoes, olives and basil. I made flavoured rolls using these exact ingredients. Not wanting anything to go to waste. I … Continue reading Italian Pasta
Roast Beef Fillet in my opinion must be served rare. I don't even mind if it is blue, but it must be warm in the centre. This roast beef was cooked to perfection and served with a truffle and mushroom sauce. The key in my mind to getting your meat done perfectly is to get … Continue reading Roast Beef Fillet
I am really one for organization and routine and so blogging about my favourite meals once a week is great. I love the simplicity and ease of pasta for supper and this type of meal will never fail to satisfy. My ultimate easy and favourite dish has to be Bacon And Mushroom Pasta. I prefer to … Continue reading Bacon And Mushroom Pasta
A friend of mine from Primary School has asked me for this recipe for Beef Strogonov. This traditional dish of classic Russian cookery has been known in Europe since the 18th Century. The Stroganovs were a family of wealthy merchants, financiers and patrons of the arts, originally from Novgorod. They set up trading posts as … Continue reading Beef Strogonov
This lamb tagine was made using my Le Creuset Tagine. It is the perfect slow cooker and works both on the stove top, and in the oven. Lamb Tagine 15 mls olive oil250 g stewing lamb ((you can use neck or shoulder))15 mls cumin seeds2.5 mls cayenne pepper5 mls dried mint5 mls dried rosemary15 … Continue reading Lamb Tagine
In continuation of how to prepare for and host a luxury dinner party, this is the next step. After the dessert has been prepared, I move on to my main course - the most components for any course will always be found in the main course. If everything is prepared beforehand, there is no chance … Continue reading Roast Pork Fillet For A Luxury Dinner Party
Being Tandy Tuesday pasta day, I am presenting a dish which is an amalgamation of two other recipes you can find on my blog. Clearly these are ingredients I love to cook with. I suppose one day I will have to put all the pasta recipes into a cookbook! Today I have made pasta with … Continue reading Pasta With Bacon, Chorizo, Mushrooms And Tomatoes
This recipe For Sirloin With A Vermouth Jus is especially for my friend Cindy who has a bottle of vermouth to use up after her For The Love of Wine challenge. Skip ahead to the recipe for Sirloin With A Vermouth Jus I love using alcohol when cooking and this just adds a really nice … Continue reading Sirloin With A Vermouth Jus
I love stir fry's and if ever I want a quick meal, and don't feel like cooking I head out to Simply Asia for a not so simple wok cooked meal. This wok cooked meal can be cooked just as quickly in your own home. Take the time to cut your own vegetables and enjoy … Continue reading Thai Inspired Stir Fry
Being chosen as a Foodbuzz 24x24 Gulf Ambassador for Foodbuzz was really great. As it states on their website: Foodbuzz: 24 meals in 24 hours. Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. "From San Francisco to Sydney, Feast on it!" … Continue reading Foodbuzz 24×24: Not A Masqued Ball
Pork chops and apples has to be one of the most common pairings. Not wanting to make a traditional apple sauce, I chose to chop up some Granny Smith Apples and pan fry them off with some balsamic reduction. A marriage made in heaven. Pork is relatively cheap and an easy meat to find world … Continue reading Pork Chops
Having made nero (black) pasta for the first time ever I knew I had to make a sauce that would stand out - and this one for Pasta With Meatballs really did! Nero pasta, or black pasta, is made with squid ink. This is not readily available in South Africa. I found some in a … Continue reading Pasta With Meatballs
At the recent food bloggers conference there were two Le Creuset pots that were giveaways. One went to Colleen for organizing the event, and the other did not go to me! However, I did get a voucher from yuppie chef, and so decided I would get my pot. The first meal cooked in it had … Continue reading Oxtail
Having now perfected the art of the perfect steak, I am beginning to experiment with the jus served with the steak. Here is my recipe for Wholegrain Mustard Jus which I love serving with a medium rare rib eye. The trick to me when cooking meat is to always render the fat first. I follow … Continue reading Wholegrain Mustard Jus