Sub Categories in All Recipes

Category of: All Recipes

Fennel salad with parmesan croutons

May 18, 2018

  A good lunch salad is an art and takes a little imagination but it doesn’t have to be complicated. I was leafing through a Donna Hay cookbook last night when saw a fennel and chicken salad and decided to translate it to a vegetarian version and change the dressing. I liked the croutons idea so went with that. The fennel has to be sliced thinly, like they do in Italy, and then marinated for... View Article

Warm beans and garden Kale salad

May 15, 2018

Beans require soaking before cooking so when I prepare them I usually soak and cook more than required for a particular dish and keep the rest for another recipe. The other day I made a lovely bean soup and only used half of the beans, keeping the rest in the fridge for a couple of days and today used them to make this warm bean salad. Beans are nice on their own with a splash... View Article

Bread Pudding

May 12, 2018

If it has bread in it I love it. Here is an easy and very rich bread pudding recipe that you can also make into a French toast. I made it with challah bread I bought at the market and didn’t get to use   until a few days later, so I thought it would make a good a bread pudding, and it did. Challah bread is a little like a brioche, rich, eggy and sweet.... View Article

Black chickpeas hummus

May 8, 2018

Always curious about unusual ingredients, I picked up black chickpeas on our travels and finally got around to using them. I think I brought these back from Italy, where they are known as ceci neri (black chickpeas) but I believe some variety also grows in India. When dried they look small, black and wrinkly but these littles legumes pack a lot of flavour, dare I say even stronger flavour than the regular chickpeas.   I... View Article

Mushroom soup with cream and herbs

May 5, 2018

Still cool enough here to enjoy a warm bowl of soup and mushroom soup is one of my favourites. You can use a variety of mushroom to add flavour. I like texture so I sauté a few additional mushrooms briefly in olive oil and use as garnish. For a creamy vegan version use cashew cream in the puréed soup or as garnish on top. If you use bay leaves don’t forget to remove them before... View Article

Grilled Eggplant with Miso Glaze

May 4, 2018

I have had a few good versions of Japanese eggplants in the past and have been looking for a way to recreate something similar at home. I found a recipe for miso eggplant in an Australian publication and worked with their recipe to make this dish. I think I would try it with Japanese eggplants next time although this version was nice. The recipe called for grilling it but I roasted it in the oven... View Article

Beet salad with goat cheese and walnuts

May 2, 2018

I find that roasting a few beets (2-3 large ones) is useful as they keep in the fridge for a few days and you can use them to make a soup or salad or serve as a vegetable in various ways. Today I had two beets, previously roasted, and they were perfect to make a nice little beet salad with goat cheese and walnuts. I sliced them and then cut into cubes of equal size... View Article

Roasted cauliflower and chickpea salad with tahini sauce

April 17, 2018

So, we just returned from 4 months of travel, two of which were in South America. I can’t even begin to tell you how much fun, interesting and educational this experience was. I wrote about the trip as we went along but there is so much more to share and since I compile these posts and images into travel book for our family, I will continue to write and document our experience. It took me... View Article

Buenos Aires – the Empanadas: art and recipe

March 3, 2018

Yes Argentina is known for its asado (meat cooked over fire) but empanadas have long been the mainstay of its cuisine. Empanada, meaning “wrapped in bread” is said to have been imported to Latin America with the Spanish who made a special double crusted pie filled with meats or vegetables. Once it landed in Latin America, this delicious morsel adapted to local style and ingredients and became what it is today: an individual pastry that... View Article

Yucatan road trip to Merida: Sunday festivities, Apoala, Orquesta Sinfonica de Yucatan

February 19, 2018

Road trip report to Merida continued from here. Breakfast at Mansion Merida Breakfast the next morning at the Mansion Merida was a luxurious event included with the cost of the stay. You can choose where and when you wish to have it served, including your room, the restaurant, in the courtyard or anywhere else that’s reasonable inside the hotel. There was no question for me where I was going to have breakfast: right outside my... View Article

Quick pickled vegetables with goat cheese dip

January 21, 2018

For some reason I am not cooking this year on the Mayan Riviera. Other than a couple of simple pasta dishes and grilling a few vegetables I haven’t even messed up the kitchen once. This means, since we need to eat, that we are exploring the culinary treasures of Tulum and the Mayan coast with, happy to say, a great deal of success. I have gotten to know the Tulum hotels and their respective food... View Article

Blue cheese souffle

January 18, 2018

A cooler day is an invitation to stay at home and cook some good food. Although it’s not cold, it is a cooler day on the Mayan Riviera and even if I am not cooking, at least I am thinking about it, hence this post. I made this souffle at home before we left and just getting to post it now. Souffle is not an everyday dish. It is rich and doesn’t keep well. The... View Article