Ok … Summer is here and the festive season is upon us and that means outdoor activities. We will have gatherings to host and requests to ‘just bring a plate’. Finger food is the go.
Instead of making meat pies, sausage rolls and mini quiches, how about making some Sanbuseh? They are just as easy to make but taste and look just that little bit different. I have already served them twice this season and they have been a hit both times. Best of all, they are dead easy to make. They use commercial puff pastry and the filling ingredients are all in together. They can be served straight from the oven or at room temperature. How easy is that? Continue reading →
When I was in Iran, I really wanted to buy a cookbook. I can think of no better souvenir from a country than a nice thick tome on their fare. But alas, the only English written cookbook I found was the Australian Women’s Weekly More Slow Cooking. I am afraid that wasn’t what I had in mind.
Aunty Margaret was always my favourite Aunty and I was lead to believe I was pretty special to her. When I was little, my mum told me the story (I don’t know whether it is true or not) that, when I was born, Aunty Margaret told her, “You have enough daughters, this one is for me.” Aunty Margaret always wanted a daughter but had two sons.
I named my first doll Margaret and, many years later named one of my darling Bichons, “Maggie”, both after this wonderful woman. Continue reading →
Recently, I watched a great show on tele entitled Make Hummus Not War. It was about how Lebanon is suing Israel for claiming hummus is an Israeli national dish. Lebanon claims that right, as does Palestine and, I am guessing, every other country in the region. I knew about Lebanon’s obsession with hummus but not Israel’s Continue reading →
I get so excited when I find recipes and I have grown all, or most, of the ingredients. Today’s recipe fits into that category. The only ingredient that didn’t come out of my garden was the anchovy fillets.
As my dear vegetarian friend, Colette, was coming to dinner that night, I divided the tapenade into two bowls and only put anchovies in one. I think the anchovies gave the tapenade more depth of flavour but, if you are vegetarian or object to anchovies, it still tastes lovely without them. If you are omitting the anchovies, taste the tapenade before serving as you may wish to add a little salt. Continue reading →
As it is the last day of the month, this is my last chance to feature recipes from Charmaine Solomon’s The Complete Asian Cookbook, thismonth’s feature cookbook on The Cook Book Guru.
Last week, I was flicking through Charmaine’s book looking for recipes to try. There are so many, it was very difficult to narrow down the choice. Now, as I have mentioned before on this blog, we have demarcation lines in the kitchen: Maus makes all things that need to be shaped into even-sized items. I don’t know how this happened but I am guessing one day she got so frustrated with my odd and uneven shaped patties, she decided it was time to take control. Continue reading →
Here is a recipe from another of my favourite cookbooks: Canapes by Eric Treuille & Victoria Blashford-Snell. As the names suggests, all the recipes in the book are for finger food. It is great when you are having a party or for when you want an informal starter. I have made a lot of recipes from it. Continue reading →