Fried breakfast potatoes with poached egg

May 22, 2011

For Sunday brunch, after a wild Saturday night, nothing beats a good plate of fried potatoes to soak up the leftover feelings of munchies and blah-ness. I’m a big fan of breakfast potatoes and they are awesome when you add a poached egg over the top. After several trials of making breakfast potatoes, this is the one. It is nicely spiced and seasoned to perfection and it will hit that button where you’ll rub you tummy after and go “MMMmmm….”.

This recipe makes enough fried potatoes for four hungry lumberjacks. The eggs are optional. read more …

Cantonese Roasted Pork Ribs

April 21, 2011

Imagine sinking your teeth into a succulent piece of meat that is perfectly caramelized around the edges with a beautiful dark coating of savoury and sweet sauce.

It’s been years since I had Cantonese Roasted Pork Ribs like this. I know how good it can be but the last time I had it was in a Chinese restaurant in Malaysia. And it wasn’t that great. I found this recipe while visiting Chocolate & Zucchini and she made this with a recipe from another blog, belonging to a Chinese woman who lives in France called¬†La Bouche Plein. The recipe was written in French but thank god for Google Translate.

It was worth braving the automated language translation engine – this recipe is legit. And so easy to do.¬† read more …

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Grilled Zucchini, Onions and Yellow Peppers on Toasts

April 19, 2011

I love eating zucchinis. They are sweet, clean tasting, and when cooked properly they are luscious and so good to eat. They are excellent in soups too because when you blend them into a puree, they impart a smooth texture not unlike adding cream to your soup but with much, much less calories!

I like eating zucchini in just about any way and this is one my favourite ways of eating them: I grill them and macerate them with a bit of lemon juice, salt and pepper on top a toast.

You start with 1 large zucchini; you slice them as thinly as you can muster but the most important thing is that they need to be as evenly sliced as possible.

read more …

Butternut Squash, Chevre and Spinach Ravioli

April 17, 2011

Ravioli are big bites of deliciousness. You can have all your food groups in that nicely sealed pocket of pasta, or at least the essential ones. That’s why I love eating ravioli with a simple herbed butter sauce. How did you guess that I coincided this post just because I posted a homemade pasta recipe last week? *wink* Ravioli are best homemade – ask any Italian.

This recipe is inspired by the leftovers in my kitchen. I had a slightly wilted looking pre-washed spinach, some chevre (goat’s cheese) and a lone butternut squash that’s been sitting in the dark for at least 1 month. You can use any cheese you want but it is preferred if you pick soft mild cheeses like chevre, ricotta, and cream cheese – and nothing too strong either.

And before I give you the recipe, a haiku:

White, green and orange
Deliciously stuffed for Spring
Slathered in butter

I didn’t say it was going to rhyme but this recipe will taste fine :) read more …

How to make pasta from scratch

April 12, 2011

Making pasta from scratch is easy. I’m a pasta fiend since I learned how to make pasta from good ol’ Jamie Oliver. Homemade pasta doesn’t taste like the package stuff you buy from the store at all. There is a freshness to it that makes it delicious to eat even on its own. Honestly, there is no precise science to making pasta. I’ve given the standard ratio of flour and water a hike since discovering the weather can affect that ratio. So the best thing to do is to feel your way through the dough while you knead – and start small.

You will be amaze that 1.5 cups of flour can make enough pasta for two person for two meals, if you knead it well and roll it out properly. A pasta machine is helpful. If not, good ol’ elbow grease works just as well with a rolling pin.

When making pasta, use only the best grade, large eggs. And room temperature water. And a lot of courage. read more …

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