Sunday, September 30, 2012

Zucchini & Beetroot Salad


Dressing:
Mustard
Vinegar
Salt
Sugar or Silan
Olive oil

Zucchini
Beetroot

Thursday, September 20, 2012

Cucumber Salad Japanese Style


Strips of cucumber using potato peeler
Strips of seaweed
Toss in dressing below

Quick dressing:
Vinegar
Sugar
Salt
Garnish: white, black sesame

Pasta ideas

Goat yoghurt
Cabbage shredded
Salami
Schug


Avocado
Mushroom
Schug
Corriander
Parmasen


Goat cheese
Red pepper
Corriander
Schug
Parmesan
Avocado




Tuesday, September 18, 2012

Apple Pie


Approved by Chayim!

Sugared ginger pieces to contrast the sharp apples.
Crispy crunchy pastry.

Quinoa with Pomegranate



Quinoa salad and green mango sauce, potato salad, mushrooms and cheese

Sunday, September 16, 2012

Salmon with crispy skin


Fried fresh ginger

Next time, crispy skin served with hollandaise sauce and veg.

Quinoa Salad, Carrot Salad, Carrot Quiche


Quinoa Tabboulah Salad. Great idea, the quinoa soaks up the lemon and olive oil. Flavourful and delish.  Colourful beyond compare.

Carrot Salad Doodle

mm..smells good.










Kedgeree


Burritos - Soft Tacos



Refried beans was great here! with Schug.

Friday, September 14, 2012

Chicken pomegranate Garnish


Chicken thighs and drums
Marmalade
Coriander
White wine
Salt & Pepper
Onions chopped
Carrots chopped
Courgettes (zuchinni)

Morning Salad


Thiswas left over veggies of last night burritos! This morning colourful salad :)

Thursday, September 13, 2012

Profiteroles


I am my own worst enemy...or friend..

Recipe


Choux pastry

50g (2oz) Butter/margarine
150ml (1/4 pint) Water
100g (4oz) Plain Flour
3 Eggs

Place fat in water and melt over gentle heat.  (Make sure water is boiling before adding flour.)
Stir in flour, continue stirring until mixture forms a ball.
Leave to cool
Thoroughly beat the eggs into the cooled mixture, a little at a time.  If necessary, remove any lumps with a whisk.
Should be a thick batter consistency.

On a baking sheet, drop a tablespoon on to sheet and bake in pre-heated oven 220 ºC
When golden and puffed, take out and cut/split open. 
Return to oven for a few more minutes to dry up the insides.
Remove and leave to cool before filling.

Source: Be-Ro Cook Book 

Topping
Melt chocolate for topping

Filling
Whip cream.
Berries in some sugar








Chocolate Stash


Sticky Ribs -

Sauce to die for:
1/2 cup tomato sauce 
1/2 cup soy sauce 

Honey or Silan (date syrup) instead of B. sugar
Vinegar f
or that 'kick'
Freshly grated Ginger
Garlic
worcestershire
Depending on mood ground corriander seeds for aroma
I only use for sticky ribs. 


Sauces - Bird's Eye parsley & Bearnaise


 White sauce:
Butter
Plain Flour
Parsley
Goat Yoghurt
Milk
Salt pepper


Béarnaise Sauce 

3x Yolks
Butter
Vinegar
Herbs (ie tarragon; marjarom; thyme)
Salt pepper


Wednesday, September 5, 2012

Broccoli Salad


Vinaigrette dressing
Red onion
Red cabbage
Sharp sour apples
Broccoli (soaked in hot water, couple minutes in microwave)
Toasted almonds
Salt Pepper to taste
Optional: Rasins; Cranberries

Spaghetti versions

Whole wheat spaghetti
Goat yoghurt
Shug
Salami
Cabbage shredded
Parmesan

Whole wheat spaghetti
Goat yoghurt
Shug
Avocado
Mushrooms in garlic oil
Cabbage shredded
Parmesan
Black pepper

Malibi - Summer cool


Walnuts may not be the tradition but for that extra omega kick it'll do








Here topped with fresh seasonal strawberries smothered with syrup.


Sunday, September 2, 2012

 
Pin It button on image hover