Grilled Zucchini Feta Roll-Ups
If you are hunting for the perfect summer appetizer, these Grilled Zucchini Feta Roll-Ups have you covered for your next backyard BBQ. By pairing tender, zucchini ribbons
Scallops with Tomato Crust on Rich Shellfish Cream
A relatively simple appetizer to make. The scallops I found were a bit on the small side so it’s important to purchase large scallops. That being said, the flavor from the sun dried tomato really makes this dish. This recipe is adapted from chef Angelo McDonnell’s latest book, ‘Hot Tomatoes’. It’s a beautiful, well presented…
Hoisin Spareribs
Last week I was interviewed by CBC radio Saint John and one of the questions asked was where I liked to do my food shopping. Most times in the grocery stores but I also enjoy buying from the wet markets in Hong Kong. It’s a social event where owners are vying for your business so…
Fettuccine Primavera
Primavera means ‘spring’ in Italian. Use your favorite spring vegetables such as asparagus, peas, broccoli, cauliflower etc. Another recipe adapted from ‘Living the G. I. Diet‘. For those who are lactose intolerant, this is a nice dish as there’s no milk in the sauce with the exception of the Parmesan cheese. Serves 43 tablespoons extra…
Grilled Chicken Salad with Bell Peppers
A wonderful combination of tangy taste and crunchy texture, bell peppers are the Christmas ornaments of the vegetable world. Beautifully shaped glossy exterior with a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Red peppers are high in vitamin C, vitamin A and are an excellent source of…
Smoked Salmon Mousse
This is an old recipe of mine which was resurrected for the ‘Hay Hay It’s Donna Hay’ event #11 and is being hosted by Tartlette. In this HHDD # 11, you may make a sweet or savory mousse, it can be layered or scooped, simple or fancy. The only requirement is that it be an…
Rice Pudding with Vanilla-Glazed Oranges
One of the ultimate comfort foods, old fashioned rice pudding is back in style and this time with a bit of a twist. The stove top method is very easy and short grain rice is the secret to the creamy consistency. The added whipped cream and vanilla-glazed oranges takes this humble dish up a notch…
Camembert and Mushroom Melt
Serves 48 large field mushrooms2 tablespoons olive oilsalt and pepper4 slices sourdough bread150g pesto (check out my homemade pesto Sept.19/06 posting)250g Camembert or Brie, sliced100g rocket leavesBalsamic vinegar dressing Season mushrooms with a bit of the olive oil, salt and pepper and grill 2 minutes face down on baking tray. Turn over and season the…
Hanoi, Vietnam
Hanoi is a place we’ve been wanting to visit for a long time and finally were able to do this over the Easter weekend holiday. From Hong Kong, Hanoi is a short hour and 40 minute plane ride which is perfect for a quick get away. The Sofitel Metropole Hotel is in the heart of…
Vietnamese Fresh Spring Rolls
I remember the first time I had a Vietnamese spring roll. I was still living in my home town and a Vietnamese family moved to Saint John to open up a restaurant. That was in the early 1990’s. Prior to this family moving here, no one was serving Vietnamese food. The restaurant’s primary business was…
Minted Prawns with Tabbouleh, Tomatoes and Feta
A light Middle Eastern salad which could easily be turned into a main course. Bulgar has been used as a major food staple since around 4,000 B.C. Bulgar is used in soups, salads, breads and desserts. With its high nutritional value, bulgur is an excellent addition to a vegetarian diet as it is rich in…
Baked Vegetable and Goat’s Cheese Stacks
Who says it’s difficult to get the daily recommended servings of vegetables? This dish covers off 4 vegetables in just one serving. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Zucchini is a good…
Calamari with Salt and Chili
This is a classic Italian dish with a bit of fiery twist. There are many recipes using squid but this one has to be the easiest and fastest to prepare! This recipe is based on the April issue of Australian Good Taste magazine. For more delicious recipes on this humble cephalopod, click here. Serves 4650g…