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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…

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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…

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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…

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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…

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"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…

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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…

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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…

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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…

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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…

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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…

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Grilled Cheese Sandwich

September 23, 2006

Ok, so the photo isn’t so hot but the sandwich is! It’s been a favorite of mine for a very long time. For me, it’s a classic staple and when one is running short for time or you just don’t want to spend any time in the kitchen, this fits the bill. Ingredients:2 slices of…

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Fresh Figs with Goat Cheese and Peppered Honey

September 22, 2006

When figs are in season, this is the time to make this recipe. As a matter of interest, fig newtons and dried figs are NOTHING like a fresh fig! A fresh fig tastes like a mix of a peach and a strawberry! Figs won’t last long at room temperature, but a mildly cool refrigerator will…

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Lahmacun (Turkish Meat Pizza)

September 20, 2006

This famous Turkish flatbread is often called pide. It makes a nice change from the Italian pizza and is designed as a meal however, you could serve it as an appetizer. Make your own pizza dough or use flatbread (pita) if you are short for time. Topping:2 red capsicums1 medium eggplant2 tblespoons olive oil1 red…

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