cherry shrub soda

cherry shrub syrup

July 27, 2021

It’s cherry season!  Plump and juicy, cherries are one of my favourite stone fruits.  The thing is, though, their shelf life is limited (5 to 7 days) and they are not cheap.  To not waste any, I usually end up making a dessert.  This time I decided to make a shrub syrup.

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Coconut, Lime & Kiwifruit Muffins

March 2, 2007

You know when you look at a recipe and like the sound of it? Well, that’s exactly what I thought when I decided to make these delicious morsels. This recipe is adapted from the March issue of Australian Good Taste magazine. Ready to eat in 30 minutes! Makes 8 cupcakes1/2 cup desiccated coconut2 cups of…

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Weekend Herb Blogging: Rosemary Scones

February 28, 2007

Weekend Herb Blogging initiated by Kalyn’s Kitchen is where you’ll find food bloggers from around the world participating in this event by taking photos and writing about herbs, plants, vegetables or flowers and then on the weekend a published recap with the links to all the posts is submitted. It’s a fun and informative ongoing…

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French Fries with Aioli!

February 25, 2007

I don’t eat a lot of French fries, except when homemade or purchased from a restaurant that specializes in home style cooking. Hard to believe that over 6 million pounds of potatoes a year are processed into frozen fries. We take for granted that this staple food has been around forever when in reality its…

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Lamma Island, Hong Kong

February 22, 2007

Sometimes the busy pace of Hong Kong requires a bit of rest and relaxation even if for one night which is exactly what we did. Lamma is a short 30 minute ferry ride from Hong Kong. The island is quite unique in that there are no vehicles other than the tiny and I mean tiny…

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Italian Sausage Crostini

February 20, 2007

An easy antipasto which takes little time to prepare and is adapted from The Silver Spoon ( Il cucchiaio d’argento) cookbook. I love this cookbook and with over 2,000 recipes it has to be the largest compilation of Italian cuisine in one book. Serves 43 Italian sausages, casings removed150g Taleggio or Robiola cheese, crumbled1 tablespoon…

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Gong Xi Fa Cai!

February 16, 2007

HAPPY CHINESE NEW YEAR! This new lunar year, which begins 18th of February, celebrates the year of the Boar (aka pig). The Chinese are not the only people who celebrate the holiday. The Koreans, Tibetans, and many other Asians celebrate the holiday. In Vietnam the holiday is called Tet. The celebration of Chinese New Year…

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Split Pea Soup

February 15, 2007

Growing up, my Mom cooked the best ham dinners and to finish off the remains of the ham, she would use the leftovers in pea soup. Making this soup yesterday was a first for me and although I didn’t use smoked ham, the smoky bacon did the trick just fine. Not only is this a…

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Spicy Grilled Sole Fillet

February 12, 2007

Before coming to Asia 9 years ago, this is one dish I would never have thought of preparing. I certainly didn’t know what lemongrass was and I would never have used red chili peppers as I didn’t like things hot or spicy. Well, that was the past and have since encountered many Asian dishes that…

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Spaghetti with Meatballs in Tomato Sauce

February 9, 2007

I have always wondered if this dish began in Italy or the US. By 1920, almost five million immigrants from Italy lived in the US alone. The reason I question the origins is that most Italians living in Italy prior to 1920 rarely ate meat as it was too expensive (special occasions only) and yet…

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Veal Roulades with Pancetta and Smoked Mozzarella

February 6, 2007

I know when I get the ‘thumbs up’ sign from my family, this is one dish to serve again! To save time, you can buy the veal already flattened from your butcher or grocery store. This recipe is adapted from chef Armando Ricordo of Buon Ricordo. Chief among veal’s benefits is that it is easy…

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Prawns with Salsa Fresca

February 4, 2007

What a way to start a meal! This recipe is adapted from an Australian restaurant called Jackson’s and the recipe is from the cookbook, ‘Coast’ by Kendall Hill. The Coast cookbook is a compilation of mouth watering dishes from Australia’s leading chefs accompanied by stunning photographs along Australia’s pristine shores. Arugula (rocket) is peppery and…

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Yeung Chau Fried Rice

February 2, 2007

Yeung Chau is a popular fried rice dish and is prepared in a wok. Also known as Yangchou, which is a Hong Kong slang word for fried barbeque pork. Invented as a creative way to use up leftovers, fried rice is the perfect comfort dish. The origins of fried rice can be traced all the…

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