cottage cheese flatbread

cottage cheese flatbread

June 10, 2024

I cannot recall the last time I used cottage cheese. It was all the rage in the 1970s as dieting became popular.  And, it would appear it’s making a comeback.

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Orzo with Feta Cheese and Baked Vegetables

November 29, 2006

Orzo, which means ‘barley’ in Italian, is found more traditionally in soups, but this versatile rice shaped pasta has been widely used by chefs all over for main courses, salads and side dishes. This recipe is adapted from Dean & Deluca‘s book, “The Food and Wine Cookbook“. It’s a great dish to serve banquet style…

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Blogging at 92!

November 27, 2006

Hats off to fellow Canadian Donald Crowdis for being the oldest blogger! How utterly amazing is that? Good for you is what I say! Mr. Crowdis is somewhat of an internet celebrity. Although he doesn’t own a computer (not yet), he writes his posts and then mails them to a relative in New Brunswick to…

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Hainan Chicken Rice

November 24, 2006

This dish is originally from Hainan Island in the south of China. It was brought to Singapore by Chinese immigrants and is now a Singaporean classic. When I left Hong Kong in 1999 for Singapore, my local friends told me to make sure I try the ‘chicken rice’. I wasn’t sure what all the fuss…

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Old Fashioned Beef Stew with Herbed Dumplings

November 22, 2006

Now that the temperatures are dipping a bit in Hong Kong , I love to cook what I call my comfort foods and a stew is top on the list. Serves 41/3 cup floursalt and pepper900g (2 lbs) stewing beef cut into cubes4 tablespoons olive oil (add more if needed)1 tablespoon fresh lemon juice1 tablespoon…

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November 20, 2006

This delicious and simple custard hails from the Veneto region (others argue Tuscany) and is made from egg yolks, sugar, and dessert wine. Custards are used to fill cakes, tartlets and choux puffs. I also use zabaglione when making Tiramisu. Serves 44 egg yokes4 tablespoons caster sugar120ml (4 oz) Marsala, a dry white wine or…

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Bacon and Potato Pie

November 17, 2006

Most people have had the pleasure of experiencing a food memory be it walking past a restaurant and reminded of your first date or a bakery that made one think of their mother’s home cooking. As a young girl I remember going to my great grandmother’s home for potato scallop and baked ham. Her place…

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November 15, 2006

Jambalaya is a Creole word which originates from Louisiana’s rural south. Jambalaya is also very similar to the Spanish dish Paella. The origin of the name “jambalaya” is uncertain, and there are many theories surrounding it. Some think jambalaya as the combination of the French word “jambon” meaning ham, the French article “à la” meaning…

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Salmon Wrapped in Prosciutto with a Pesto Stuffing

November 13, 2006

I’m always trying to incorporate as much Omega 3‘s into our diet as possible and salmon is one way to accomplish that. This is a super easy recipe with hardly any fuss or preparation. I served the salmon with roasted vegetables (potatoes, red onion, parsnip, beet root, carrots). Ingredients:salmon fillet (remove skin along with the…

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November 10, 2006

There’s a sushi shop I pass by on the way home and every day I’m tempted to make my own. So today was the day I stopped procrastinating! It’s not as hard as one would think but patience is definitely key here. Since most sushi recipes are 80% rice, it’s important to make sure you…

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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…

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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…

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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…

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