You make and bake the pie in the dish that you will serve it in – and reduce the dirty dishes. Todays menu is all about ‘WILD FOOD’, well not really but I did my best to team up our fabulous market vendors andtheir food as if you were collecting from the wild
He’s the king of funky fusion on the international stage, but there’s one culture Peter Gordon wants to fuse with both personally and in a culinary capacity – his own
He’s the king of funky fusion on the international stage, but there’s one culture Peter Gordon wants to fuse with both personally and in a culinary capacity – his own
This time, I decided to follow the recipe and stick to using oil. I'm not a big fan of oil cake except for chiffons and have been substituting most cakes and muffins recipes that calls for oil with melted butter
KAKANUI PRODUCE – soil grown tomatoes and chillies. The vegetables are crunchy, the herbs are pungent, the fruit is juicy andthey all come together beautifully in our summer menus
I heard that they are very successful now and have opened a few branches in Singapore. )Some were skinny, some were fat, some were short, some were long and some were burnt
With her running my kitchen and being my guest chef, I bet I’d get to learn more home cooking and have more recipes to share in this blog especially hubby’s family Teochew cuisine andauthentic Nyonya dishes which she specializes in
The food here are amazing and every dish was very well-presented to us by attentive staff. This was also our first experience of degustation menu which is becoming a norm in most fine dining restaurants particularly in Auckland
And you know what – until today I hadn’t ever thought about recreating it myself. For years after I finished working at the restaurant, if ever I was out and needed a late night sweet treat, or wanted a hot chocolate & dessert catch up with a friend, it was back to One Red Dog that I would return, only ever ordering this one menu item which never failed to impress
After four wonderful days in Athens, I have now arrived on the beautiful island of Paros, where I will spend the next five weeks on a yoga retreat with Graeme & Leonie Northfield
So Friday is the day I like to get several cookbooks down off the shelves and think about a "draft" menu plan for the week ahead - in that planning I think about what is likely to be seasonally available and also what commitments (classes, private lessons, other appointments, etc) I have during the week, and what I can fit in and prep around those commitments
Cheap and filling, they’re never far away from themenus of cafes and lunchrooms and often one of the first things a child will bake in school cooking class
This very simple recipe comes from the blog The View from Great Island. This is a very short (buttery) and crumbly dough, so don't be discourage if it crumbles when you cut it
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