New this week

May 20, 2018

Israeli couscous with cauliflower “rice”

  Israeli couscous is not really a couscous. Real couscous is made with crushed grains of durum wheat and what is known as Israeli couscous are tiny little toasted pasta balls developed in Israel in the 1950s to replace rice which was then unavailable. Israeli couscous is easy to cook and good on its own or combined with other vegetables in salads or warm dishes. I like to brown the couscous in a little olive... View Article

May 18, 2018

Fennel salad with parmesan croutons

  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

May 17, 2018

Chile: Food and Chileno Gourmand Poet Pablo Neruda

    A long and slender sliver of land, Chile stretches along the west coast of South America, clinging to the continent between the Pacific Ocean to the west and the rugged Andes to the east. To the north, at 3500 meters elevation, lies El Norte Grande: the stark and desolate Atacama dessert, known as the driest dessert in the world. Vast salt flat, geysers and star gazing are some of the extraordinary features of... View Article

May 15, 2018

Warm beans and garden Kale salad

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

May 13, 2018

The Argentinian Gaucho

I have always had a thing for cowboys, you know, the rugged, romantic image is appealing. My interest is theoretical though, so no cowboys need apply….. So, it goes without saying that when we were travelling around South America I wanted to see these guys at work, umm, I mean, I wanted to see their horses.     Cowboys are referred to as Gauchos in Argentina and Uruguay, Vaqueiro in Brazil, Huasus in Chile, Morochuco in... View Article

May 12, 2018

Bread Pudding

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

May 11, 2018

Amalia Glacier, Chile

After leaving Punta Arenas the ship headed south and then west in the straits of Magellan towards the Pacific Ocean. Once there we turned north and continued until we reached the the Nelson Straits which we entered and begun going east. Still under the guidance of a Chilean Fjord Pilot the ship navigated inland through the various channels towards the Amalia Glacier. The glacier came into sight in the Sarmiento Channel and the Captain positioned... View Article

May 10, 2018

Forbidden black Rice, Baby Basmati, Black Chickpeas, Fava beans and Cauliflower

I was looking around the pantry for things that I haven’t used and found a jar with baby basmati rice and another with shiny black rice called Forbidden rice. Forbidden rice is a small grain black rice that in the past was reserved for Emperors of the Chinese dynasties. It was forbidden to be consumed by the common people, hence the name. The Emperors  believed that it had special health benefits and now we know... View Article

May 9, 2018

Punta Arenas, Chile – the magic of Patagonia

After cruising the Beagle channel with its majestic glacier avenue (aka glacier alley) we continued to cruise along the various fjords of southern Chile under the guidance of a Chilean Fjord pilot who boarded the ship to navigate us through the narrow channels. Early morning we were abeam the large Isla Dawson and headed north along the Straits of Magellan to Punta Arenas. We dropped anchor across from the port and the tenders were lowered... View Article

May 8, 2018

Black chickpeas hummus

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

May 7, 2018

Avenue of the Glaciers (aka Glacier Alley) in the Beagle Channel, Chilean Fjords

As we left Ushuaia the ship set an easterly course and once abeam (at right angle) to the lighthouse Faro Les Eclaireurs the ship altered course and begun sailing west on the Beagle Channel. Where the Beagle Channel splits into two arms the ship took the north one and entered a gorgeous channel known as Glacier Alley (I prefer the more elegant “Glacier Avenue“). Cruising the crystal waters, surrounded by rugged Andes mountains with their dramatic... View Article

May 5, 2018

Mushroom soup with cream and herbs

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