Skip to content
bombette pugliesi - Italian street food

bombette pugliesi – italian street food

November 8, 2019

The entertaining season is just around the corner!  Christmas is in 47 days and now is a good time to think about what you’ll serve at your next soirée.  I have my go-to finger foods but I always incorporate a few new ones every year.  And boy, do I have a humdinger of an antipasto…

Read More

Vegetable Samosas

November 9, 2006

A samosa is a triangle shaped pastry of Indian or Persian origin, stuffed with a delightful filling of meat or vegetables. This version I made comes from Good Taste magazine. What’s different about this samosa is that puff pastry is used which gives it a lighter texture and ultimately taste compared with a short crust…

Read More

Roasted Chilean Sea Bass with Tomato and Lemon Grass Broth

November 7, 2006

Talk about a showpiece! I have a diverse collection of cookbooks and this particular recipe is from a book, ‘Hot Chefs Hip Cuisine’. This recipe comes from Joël Antunes. Sometimes you look at a food photo and just know it’s going to taste good! Serves 44 (200g/7oz) Chilean sea bass fillets1/2 cup of sake1/2 cup…

Read More

Braised Lamb with Gremolata

November 3, 2006

This is a hearty dish and hits the spot now that it’s getting a bit cooler outside. Simmering makes this lamb fork tender. Serve with orzo or rice spiced with saffron, chopped parsley and a drizzle of olive oil. I opted to use orzo as the texture of this pasta is quite smooth. Try refrigerating…

Read More

Salad Niçoise

November 2, 2006

Salad niçoise has a bit of a Mediterranean flavor with anchovy fillets and black olives. The term Niçoise refers to any of the dishes created by the women of Nice. This salad has many variations in terms of its ingredients and remains a dish that is argued over. Do you add potatoes and green beans…

Read More

Warm Brie with Tomato Bruschetta Topping

October 30, 2006

This is an appetizer with oomph and a great showpiece for any occasion. My husband suggested we have brie and crackers as an appetizer and I said that was a good idea, but decided to dress it up a bit. Brie or Camembert, about 4 inches (10cm) wide Tomato Bruschetta Topping:1/4 cup seeded and finely…

Read More

Rigatoni in Tomato Sauce with Shrimp and Feta Cheese

October 27, 2006

Ingredients:1/2 cup finely chopped onion1 garlic clove, minced6 tablespoons olive oil1/2 cup dry white wine3 (14-16 oz. cans) chopped tomatoes (including juice)2 tablespoons finely chopped flat leafed parsley1/2 teaspoon dried basil1/2 teaspoon dried oregano3/4 teaspoon salt (or to taste)dried hot red pepper flakes (add to taste)1.5 pounds medium shrimp (about 34) shelled and de-veined1 pound…

Read More

Profiteroles

October 26, 2006

Although I don’t often bake many sweets (partly due to high temperatures and high humidity in Hong Kong), this tiny cream puff gem is definitely a must have in one’s collection of recipes! Profiteroles, one of the smallest members of the cream puff family, are made from a thick batter. A drop of the batter…

Read More

Happy Deepavali

October 23, 2006

Deepavali is the festival of Lights. The word ‘Deepavali’ is made up of two simple words. ‘Deepa’ means light and ‘Avali’ means a row. Hence ‘Deepavali’ means a row of lights. This is perhaps the most well-known of the Indian festivals. It is celebrated throughout India as well as in Indian communities around the world.…

Read More

Quiche

October 20, 2006

This is a family favorite. It’s my Mom’s recipe and has been a tradition in our family for many years. Quiche is from the Lorraine region of France and is of German origin. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It…

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