pumpkin pie mousse

pumpkin pie mousse

October 28, 2024

I love no-bake desserts; they’re so easy to make and require minimal effort. Pumpkin pie is a treat I reserve for Thanksgiving and Christmas, but with Canadian Thanksgiving earlier this month,

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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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Parmesan Chicken

January 31, 2007

Dinner in 40 minutes? No problem! While the chicken is cooking you can get all the other vegetables ready and cooked. I usually serve this with pumpkin risotto but I was too lazy and opted for steamed basmati. Serves 66 boneless and skinless chicken breasts, flatted slightly Combine 1 cup bread crumbs, 1 1/2 cups…

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Hummus

January 29, 2007

With its Middle Eastern origins, hummus is a dip best accompanied by pita bread and fresh assortment of vegetables. The garbanzo bean also known as chickpea is an edible legume. It is said that hummus origins trace back to the Sultan Saladin, a veteran of the Crusades, who enjoyed cooking as a pastime. In addition…

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Bread Salad

January 27, 2007

This is a family favorite which takes little time to prepare and a great way to use leftover bread! The Italians call it Panzanella which originates from Tuscany. Over the years there have been many adaptations and some purists would say adding olives is a no no. In any case, the flavors from the ingredients…

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Rice with Spinach

January 24, 2007

A simple and easy way to serve rice and get your vitamins too! We’re all familiar with Popeye who is always eating spinach to make him strong and now we know that spinach helps protect us against osteoporosis, heart disease, colon cancer, arthritis and is also important for maintaining bone health. Spinach is a staple…

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Coconut Creme Caramel

January 20, 2007

Creme Caramel (aka flan) is basically a sweet custard dish. This recipe has a bit of a twist to the usual European dessert. It’s probably one of the easiest desserts to make and looks great! Serves 6400ml can coconut milk6 eggs, lightly whisked1 teaspoon vanilla paste1 cup white sugar1 1/2 cups of milk1/3 cup water1/2…

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Marinated Bocconcini

January 18, 2007

I’m always looking for new appetizers that take little effort to prepare but look good and taste great. You can marinate overnight or a few hours if you’re running short of time. 1/4 cup roasted red bell pepper, chopped fine1 tablespoon basil, chopped fine3 tablespoons parsley, chopped fine1/4 cup pitted kalamata olives, chopped fine1/4 cup…

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