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, this month’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
Here is a simple dip to serve at your BBQs over the festive season. It takes no longer to make than it would to go to the shop and buy a commercial dip. Continue reading
We had a big cook-up the other day. We made spaghetti bolognese for us, dinner for a fortnight for the three dogs and pâté galore. Continue reading
Our neighbour, Regina, highly recommended these little cheese balls to me and gave me a box of pre-mix to try.
Now, I am not one for food out of a box but Maus’ sister-in-law was coming to dinner the other night. She has a gluten free diet and the ‘gluten free’ banner on the box jumped out at me. These little balls are made out of tapioca flour and can be freely enjoyed by celiacs. Continue reading
It’s been a few days since I did a post. It is not that we haven’t been doing any cooking; it is just that we have tried a few ho hum recipes. But, at last, a jackpot. Continue reading
I have noticed that, when dining with friends these days, it is rare for people to provide a formal entreé; rather, they are serving antipasto platters, cheeses or dips before their main meal. It is so much more casual and relaxing than the formal dinner parties of the eighties and nineties. This being the case, we need a few dip recipes up our sleeves. Continue reading
Yesterday, Celia, at Fig Jam and Lime Cordial, wrote a post about Chilean Pevre (here is the link). It struck a cord with me because, as soon as I read her post, I knew I would like it. That got me thinking. Dr Fugawe, from The Lost World of Dr Fugawe, recently did a post on his idiosyncratic likes (here is the link to the Doc’s post). After reading his post, I confessed to the Doc that I like all things free but I do like other things. I thought I would tell you about them. Continue reading
Akeel (Yoghurt and Pomegranate Dip)
I have always admired Maggie Beer (and I mean always), long before she appeared on National TV on the Cook and the Chef. My admiration was based on how she creates ways to use ingredients she has at hand. Pheasant, quince, grapes (verjuice), are just a few that readily come to mind.
So I was not going to be daunted by the number of pomegranates I had. If I was ever going to live up to my expectation of self, I was going to be able to use all those bloody pomegranates. Continue reading