Rob’s Raita
This was a sauce that my friend Rob whipped up to go with Yakhni West Point Grey Pilau. It’s not like your completely non-spicy cucumber raita, it’s cooling but it also has a kick from the bird’s eye chili. It was so delicious I thought…
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Yakhni West Point Grey Pilau in the Rice Cooker
I’m staying with my friends Rob and Annabel for a few weeks this summer, the why of this is a long story involving kids that were not actually supposed to be home for the summer, love you babies ;). Anyway, both Rob and Annabel love…
The Cass-tini: the Pomegranate Martini to Celebrate Special Birthdays
My friend Laura made this tasty pomegranate martini in honour of our friend Cassandra’s birthday. They are yummy, but be careful, they go down waaaaay too easy. Continue reading The Cass-tini: the Pomegranate Martini to Celebrate Special Birthdays
Annabel’s Chicken Thighs on Fennel Pillows avec Ratatouille a la Rob
Roast chicken thighs and fennel are natural friends. I’m very lucky to have friends who are generous with both their spare rooms and their culinary talents. This particular evening I arrived at their place to find a full on Cordon Bleu adventure taking place.
Red Lentil Soup with Lemon
This recipe is based on a lentil soup recipe I found in Thug Kitchen: eat like you give a fu#K which I happened to flip through at a friend’s place. The “thugs” are an interesting couple whose mission is to verbally abuse you into eating…
Chimichurri Sauce with Cilantro
This recipe is a tweaked version of Chimichurri Sauce (Argentinian Pesto) from Simply Recipes. The original does not have cilantro, mine does.
Ingredients
- 1 bunch fresh flat-leaf parsley, trimmed of thick stems
- 1 bunch fresh cilantro trim the bottom stems off but use the tender part of the stalks.
- 6 garlic cloves
- 2 Tbsps fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/3 cup olive oil
- 2 Tbsp red or white wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Method
1 But the parsley, cilantro, garlic and oregano into a food processor and pulse until finely chopped.
2 With the processor running, drizzle in the tir in the olive oil and vinegar then ad the salt, pepper, and red pepper flakes. Adjust seasonings to your taste.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week in the fridge.
Corn and Green Onion Fritters with Savoury Ricotta Slather
This long weekend my friend Annabel and I made Pan Fried Zucchini Flowers Stuffed with Ricotta and Oregano. They were phenomenal, but we had left over batter so we decided to mix in some cooked corn and chopped green onions and make fritters. We used…
Pan Fried Zucchini Flowers Stuffed with Ricotta and Fresh Oregano
My friend Annabel likes to cook new things (aside from daughters who used to be in dance together, we also have this in common). This week she picked up some lovely zucchini blossoms at the farmer’s market and we decided to have a go at…
Peruvian Chicken with Green Sauce and Coconut Rice Infused with Lemon Grass and Kafir Lime Leaves
The original recipe is from Simplysated.com. I made a couple minor changes here and there. It was delicious! Continue reading Peruvian Chicken with Green Sauce and Coconut Rice Infused with Lemon Grass and Kafir Lime Leaves
Easy Peasy Roasted Potatoes, Tomatoes, and Red Onion
Sometimes simple is best and this recipe for roasted potatoes, tomatoes and red onion fits the bill.