Strawberry Rhubarb Crisp
From Ancient Remedy to Beloved Dessert – A Spice Route Treasure – Rhubarb’s roots stretch back thousands of years to the mountainous regions of northern and central Asia (China, Mongolia, and Siberia), where it was cultivated primarily for medicinal purposes. The Chinese prized it as a digestive tonic and laxative,
Feta Tabbouleh with Eggplant
Bulgar wheat is a healthy change to rice, pasta and potatoes for family meals. Bulgar has already been parboiled, so it’s quick to prepare and makes an ideal pantry standby to use in salads, as well as in hot dishes. This nutty-textured, colorful salad is full of vitamins and minerals. Bulgur wheat is a good…
Shrimp Roasted with Potatoes & Prosciutto
A dish made in one pan! Roasted shrimp, crispy potatoes and prosciutto all seasoned with lemon, garlic and a hint of cayenne. What a pleasure to make; simple, easy and delicious! Shrimps are the most popular seafood in the United States, next to canned tuna. Shrimps are an excellent source of selenium and a very…
Red Lentil Soup
I know, it’s 30c outside and I’m making soup! If I waited for a cold day while living here, that would never come so when I’m in the mood for soup, I make it. I’m a bit of a newbie to the lentil world when it comes to making it in a dish. I first…
Tropical Chicken Salad
This is one of my favorite summer salads. It’s light and fresh tasting; all that a salad should be when it’s hot outside. In case you’re wondering, Lebanese cucumbers have thinner skins than other varieties, the seeds are tiny and can be a little sweeter in taste. Coriander is one of the world’s oldest spices.…
Shrimp in Filo with Tomato Chutney
The other day I picked up a package of phyllo/filo pastry as it’s been a very long time since I had a recipe that called for it. After surfing the web, I found this recipe from a Canadian company called, Produits de Pâtisserie Orientale. Phyllo, Filo or Fillo dough is paper-thin sheets of raw, unleavened…
Oxtail Ragú with Handkerchief Pasta
A slow braised meal packed full of flavor and the meat was oh so tender! This was a Father’s Day dish I made and was a big hit with my husband. Ragú is the epitome of home cooking and yet can be the pride of a restaurant. Oxtail did come from oxen, but today they…
Baked Eggplant and Ricotta Rolls
An easy midweek meal to make. Eggplant is a vegetable I try to incorporate into our meals as it contains a host of vitamins and minerals. Choose eggplants that are firm and heavy for their size. The skin should be smooth and shiny, and their color, whether it be purple, white or green, should be…
Veal Polpettone
These little meatballs are so delicious and are good on their own, on top of spaghetti or as a side dish. Polpettone are large meatballs (like meatloaf). In Italy, different versions of Polpettone are made in different regions and even differ by city. Serves 4recipe from Better Homes and Gardens 2 egg yokes, lightly beaten3/4…
Lamb Manti with Yogurt and Harissa
This stuffed pasta takes on a Middle-Eastern flavor with the lamb and harissa. Harissa is a red hot sauce or paste used in North African cooking and is made from chili peppers (often smoked or dried), garlic and olive oil. It may also have ground cumin, caraway or coriander mixed in it. Harissa can be…
Spaghetti with Slow Cooked Cauliflower and Broccoli
I have a recipe that’s similar to this using orecchiette and anchovy fillets. The thought of adding anchovies to anything used to bother me until I took a cooking lesson from my Italian friend, Francesca. She would tell me, “my dear, you haven’t lived or experienced Italian food if you haven’t tasted anchovies!”. That was…
Billy Kwong, Chinese Eating House
Last month my husband and I ate at Kylie Kwong’s restaurant, Billy Kwong. We were in Sydneyvisiting our friends, Nicola and Anthony, and Nicola wanted to know if we’d like to eat at Kylie’s restaurant as she knows I’m a big fan of hers. I first heard about Kylie Kwong from her cooking show, ‘Cooking…
Squid and Bulgur Pilaf
Bulgur is a quick cooking form of whole wheat which has a pleasant, nutty flavor. Bulgur is what’s left after wheat kernels have been steamed, dried, and crushed. Bulgur holds a place in recipes similar to rice or couscous but with a higher nutritional value (it’s low on the glycemic index). Most know it as…