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ROASTED RED BELL PEPPER & LAMB PASTA…HHDD & CLICK
“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”Marcel Boulestin This is my first entry for a Hay Hay it’s Donna Day event, & for some reason the event makes me somewhat nervous. I’ve wanted to be part of it for long, but can’t figure out if I meet the bill, or am on the right track. Just one of those things I guess… The Hay Hay it’s Donna Day food blogging event started back in October 2005 when fellow food blogger Barbara from Winos and Foodies blogged about a Donna Hay recipe entitled “Self-Frosting cupcakes”. Barbara invited bloggers to share their…
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PITA + PANINI = PITANINI…Crossover bread!!
“The Sky is the daily bread of the imagination”Ralph Waldo Emerson There are 2 posts racing each other in my head at the moment, & I’ve got to panini first. The other one is about herbs, thyme & oregano, which I shall write about soon. Made Panini Rolls a couple of days ago, which I had saved off Nic’s blog @ Cherrapeno last year when she had posted them for Zorra’s World Bread Baking Day. I’ve been wanting to make them for a while, but while winter was here, all yeastly tales were done away with… Now with spring here, birds chirping, butterflies whizzing around, I’m back to my beloved…
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PUMPKIN PANNA COTTA…Pumpkin Spice & All Things Nice!
“Ask not what your Pumpkin can do for you, ask what you can do for your pumpkin!” I walked into the bazaar the other morning to come face to face with a very excited vegetable vendor. He knows my glee at any new veggie or fruit that shows up locally, & always picks a few good ones & saves them for me. He was waiting with something new which he called Chinese ‘kaddu’ or Chinese pumpkin. It’s strange, but most new veggies that appear seem to bear a generic China name. The large garlic we use is referred to as China garlic & now this pumpkin too. I think it’s…
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STRAWBERRY PANNA COTTA WITH A STRAWBERRY COULIS…the one that wouldn’t oblige!
“I leave my fats for dessert.”Bruce Mathews My favourite dessert of all time is a panna cotta. Panna cotta, an Italian dessert, which literally means cooked cream, is luxurious & creamy, eggless & sensual. In winter, we like a deep dark chocolate panna cotta. Come summer & I’m all for fruity flavour. With winter on it’s last legs here, throwing up the odd cold front now & again, strawberries are flooding the market. Good fresh strawberries are available for a shortish period of time, & then they kind of perish in the heat. I made a panna cotta with strawberries the other day because I had 2 boxes in the…
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BREAKING TRADITION TO SERVE FUSILLI WITH MEATBALLS!
“Life is a combination of magic and pasta.” Fellini Happy after the success of my precious jar of Sun-dried tomatoes, it was but natural progression that I began to explore recipes that these delcious morsels figured in. I was looking to make a pasta for Noob Cook who is hosting #101 edition of Presto Pasta Nights, a weekly food blog event focused on cooking with pasta and all types of noodles. Sadly, I missed the 100th edition last week. Enter The Pasta Bible … a book my elder sis had gifted me eons ago. It was well thumbed pages & is an interesting resource which offers you something for every…
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BALSAMIC & HERB GRILLED CHICKEN WITH BELL PEPPER SALSA
“Since Eve ate the apple, much depends on dinner.” George Byron It’s Sunday today, it’s been a race, & thankfully, it’s finally drawing to an end. Am sitting here quite exhausted because the day has been long & never ending. The son’s soccer league season began today, so virtually every Sunday for the next few months has been written off. With so much cheering & nonsensical yapping at the match, there’s hardly any voice left in me. But have to squeeze something important as Monthly Mingle for the month at What’s For Lunch Honey has reached the deadline, well almost. As usual, I’m back to the Mad Hatter’s Tea Party…
