poached eggs on sourdough & our daughter’s engagement!

June 14, 2019

Eggs are a staple in most kitchens and they’re so versatile you can enjoy at breakfast, lunch or even as a light dinner.  When my children were younger, scrambled eggs were the easiest and fastest way to get food on the table when their growling bellies could not wait 30 minutes.  Last Saturday our daughter,…

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Menu for Hope III

December 12, 2006

Food bloggers from around the world are drumming up gifts and services for consumers to bid on. Menu for Hope was started by Pim of Chez Pim and this year monies raised will go to UN World Food Program. Last year, in only 3 weeks, Menu for Hope raised US$17,000 and proceeds went to UNICEF.…

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Bruschetta Pasta

December 11, 2006

Bruschetta is traditionally served on grilled bread, however, this makes for a different way to serve spaghetti without too much fuss. A lovely meal ready in the time it takes to cook the pasta! Serves 4455g (1lb) spaghetti1 cup of fresh basil (torn up)1 clove of garlic, minced4-5 ripe tomatoes (the size of golf balls)…

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Shortbread Cookies

December 8, 2006

Shortbread is a Scottish delicacy dating back to the 12th century and has been enjoyed in our family for many decades. Although this dessert is enjoyed all year round, I bake these cookies only at Christmas. Of all the shortbread recipes, this one has to be the most delicious and easiest to make. So don’t…

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Pineapple Fried Rice

December 6, 2006

Although most are familiar with Pad Thai (a savory rice noodle dish, lightly fried with scrambled eggs, vegetables and sprinkled with ground peanuts), pineapple fried rice ranks up there as one of the signature dishes of Thailand. Piling the rice high in a hollowed out pineapple shell brings a festive atmosphere to the simplest meal.…

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Thai Glass Noodle Salad with Shredded Chicken and Prawns

December 4, 2006

I love making this! It’s quite easy and the fresh aromas coming from this dish makes you coming back for more. This Asian noodle is sometimes called ‘glass’ as its appearance when cooked becomes transparent. You’ll find these noodles in salads, soups, stir fry etc. as it is a favorite of Chinese, Thai, Vietnamese and…

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ThreeSixty Hong Kong – A Supermarket Dedicated to Organic Food

December 1, 2006

Organic food shops aren’t something new in Hong Kong, however, having a store as big as the one that newly opened last month in the Landmark is a real treat! You’ll find ThreeSixty located on the top two levels of the Landmark shopping mall. The staff are very friendly and what I found most unique…

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Orzo with Feta Cheese and Baked Vegetables

November 29, 2006

Orzo, which means ‘barley’ in Italian, is found more traditionally in soups, but this versatile rice shaped pasta has been widely used by chefs all over for main courses, salads and side dishes. This recipe is adapted from Dean & Deluca‘s book, “The Food and Wine Cookbook“. It’s a great dish to serve banquet style…

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Blogging at 92!

November 27, 2006

Hats off to fellow Canadian Donald Crowdis for being the oldest blogger! How utterly amazing is that? Good for you is what I say! Mr. Crowdis is somewhat of an internet celebrity. Although he doesn’t own a computer (not yet), he writes his posts and then mails them to a relative in New Brunswick to…

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Hainan Chicken Rice

November 24, 2006

This dish is originally from Hainan Island in the south of China. It was brought to Singapore by Chinese immigrants and is now a Singaporean classic. When I left Hong Kong in 1999 for Singapore, my local friends told me to make sure I try the ‘chicken rice’. I wasn’t sure what all the fuss…

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Old Fashioned Beef Stew with Herbed Dumplings

November 22, 2006

Now that the temperatures are dipping a bit in Hong Kong , I love to cook what I call my comfort foods and a stew is top on the list. Serves 41/3 cup floursalt and pepper900g (2 lbs) stewing beef cut into cubes4 tablespoons olive oil (add more if needed)1 tablespoon fresh lemon juice1 tablespoon…

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Zabaglione

November 20, 2006

This delicious and simple custard hails from the Veneto region (others argue Tuscany) and is made from egg yolks, sugar, and dessert wine. Custards are used to fill cakes, tartlets and choux puffs. I also use zabaglione when making Tiramisu. Serves 44 egg yokes4 tablespoons caster sugar120ml (4 oz) Marsala, a dry white wine or…

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Bacon and Potato Pie

November 17, 2006

Most people have had the pleasure of experiencing a food memory be it walking past a restaurant and reminded of your first date or a bakery that made one think of their mother’s home cooking. As a young girl I remember going to my great grandmother’s home for potato scallop and baked ham. Her place…

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