I have never made a quiche before. The whole process of making the pastry shell was a bit scary to me and I just never even entertained the idea in my mind. Quiche’s were best to be enjoyed in a…
Archives for November 2013
GREEK LAMB CHOPS & TATZIKI
A quick succulent lamb chop so full of flavor you will think you just went to Greece! You can rustle up these little beauties in minutes provided you were organized and marinated the chops earlier! This is superbly tasty and…
CREAM OF TOMATO SOUP
The amazing thing about this soup is there is very little cream in it! The secret…it is made with a bit of milk. The only cream is a spoonful swirled into each bowl before serving. I carefully created arty little…
MOROCCAN MEATBALLS WITH LEMON & HERBS
From the amazing Moroccan pancakes with honey or chestnut preserve/paste for breakfast, to the gorgeous refreshing salads with combinations like orange with dates, beetroot with cumin, and the beautiful meat dishes like chicken with olives and preserved lemon and lamb…
GREEK YOGHURT WITH THYME HONEY & NUTS
This is my favorite breakfast and sometimes even dessert after dinner! I became so obsessed by it last summer in the greek islands that would begin the hunt for the perfect breakfast places as soon as I got to a…
THE PERFECT CHOCOLATE CAKE
I had been looking for the perfect chocolate cake recipe for years without much luck, until I finally came across this. Even before I made it I got the feeling that this could be the one. When I took my…
BAKED CARROT CAKE OATMEAL
Oats are a great breakfast in the winter months no doubt, but here is a version to jazz them up and take them to the next level! These have enough oomph to be the star of your weekend breakfast. Perfect…
GRASSHOPPER PIE
I wanted to make this pie for the longest time, the gorgeous pastel green creme de menthe cloud-like marshmallow filling, along with the oreos was enough to appeal to the adult and the kid in me alike! So a couple…
BEST MUGHLAI DAL
This is one of my favorite yellow dal recipes, it will give you a taste of what the Mughal emperors ate. So full of flavor and aromas, it will assault your senses. I know this has tons of garlic in…
HAINAN CHICKEN WITH RICE
I have been in love with Hainan chicken since I had it in Singapore so many years ago. Learnt to make it cause I wanted to eat it so much, and could not always go to Singapore! It’s really simple…
HONEY GLAZED SPARERIBS
These ribs are melt in your mouth tender without the long hours spent slow cooking them. How can that be possible you say? The humble pressure cooker makes it all possible! You must try them out, if you have one,…
