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,…

Read More

World Peace Cafe

October 18, 2006

I’m not called a peripatetic Canadian for nothing! Owning a car in Hong Kong is expensive, however, local transportation on the other hand is easy to use and relatively inexpensive. Where else can one travel 20-30 minutes and only pay HKD$4.50 to HKD$10.50 (USD$00.58 cents to USD$1.35). The tram, which is the world’s only double…

Read More

Fattoush Salad

October 16, 2006

There are many versions of this salad but I prefer this one. It’s quite easy to make and because the pita bread is toasted, you can let it sit for half an hour to let the bread soak up the dressing. Serves 4 to 61 Romaine lettuce, washed and cut into 1″ strips225g (8oz.) cherry…

Read More

Mango and Brie Quesadilla

October 13, 2006

This is a crowd pleaser! It’s a simple recipe and with the cheese oozing out the sides, one can only wonder what’s inside. The chilies add just a hint of heat which is quietly soothed by the mango and brie. A very light and refreshing snack! Ingredients:4 (8″) flour tortillas 1 serrano chili, or 2…

Read More

Moroccan Lamb Kebabs with Honey Mustard Potatoes

October 11, 2006

Moroccan cuisine blends African, Arabian, and European influences to make some of the most exotic food in the world. Moroccan food exudes exotic aromas and full piquant flavors. Herbs and spices are an essential part of Moroccan cooking and most dishes feature cumin, saffron, ginger, turmeric, cloves and cinnamon to bring out the full flavour…

Read More

Canadian Thanksgiving

October 9, 2006

Since Thanksgiving is generally regarded as a North American tradition, I thought I’d share some information on the subject for my Asian, European and Australian friends. Thanksgiving is celebrated on the second Monday in October unlike the American Thanksgiving, which falls in November. Some people believe this is because Canada, being farther north, has an…

Read More

Laksa

October 6, 2006

Laksa is an everyday soup made famous by the Peranakan (Chinese-Malay) from Malaysia and Singapore. It was in Singapore where I first discovered this rich and spicy soup. The name may originate from the Sanskrit word laksha, meaning “many” and referring to the soup’s many ingredients. Asian vegestables such as bean sprouts, bok choi or…

Read More

"Te" Quick Pasta and Herb Tea Restaurant

October 4, 2006

Te (Roppongi Hills) opened October 2005 and is a hidden gem in the midst of a wet market located on the corners of Gage Street and Cochrane Street. This is a Japanese franchise where young chefs prepare the al dente spaghetti mixed with a choice of 12 sauces. There are the usual pasta sauces such…

Read More

Moussaka

October 3, 2006

Moussaka is the best known of all Greek foods. Greeks believe that moussaka was introduced when the Arabs brought the eggplant, although Arabs, especially in Lebanon, think of this dish as a Greek dish. Moussaka is also found in Turkey. Some Moussaka recipes show potatoes as part of the ingredients. However, potatoes would never have…

Read More

Eggs in Prosciutto Baskets

September 30, 2006

My husband is an early riser and at the weekends he’s always up before me. So he gets the coffee ready and checks his email. I usually awake to the aroma’s of freshly brewed coffee; that’s because my husband brings a cup to my bedside table (along with a pastry). By the time I’ve had…

Read More

Pumpkin Risotto

September 29, 2006

For some cooks the word ‘risotto’ conjures up long hours in the kitchen. However, risotto is quite easy to prepare so don’t be put off making it because someone told you it’s time consuming. Just remember that a good risotto means choosing the right kind of rice such as Arborio or Carnaroli as these will…

Read More

Nyonya Rice Salad

September 27, 2006

This dish is typical in northern Malaysia and is usually served as part of a banquet. Ingredients:150g flathead fillets (can use any firm, white flesh fish)1/3 cup vegetable oil2 tablespoons dried shrimps, soaked in boiling water for 10 minutes, drained and coarsely chopped700g (3 1/2 cups) steamed jasmine rice (about 240g uncooked), cooled1 stalk of…

Read More

Dukkah

September 25, 2006

Dukkah (pronounced ‘do -kah’) is an Egyptian blend of coarsely ground nuts and spices. Use it by dipping bread in extra virgin olive oil then into the Dukkah mixture. I remember the first time I encountered this curious looking mixture when I was still living in Singapore. My husband and I went out for dinner…

Read More