OK, so this is a little creation of mine – and although the consistency could definitely need some improvement, there was absolutely nothing wrong with the taste, in fact it was damn good…but then again it does have bacon in it – how could it not? Keep Reading
Tamales
I went on an adventure last week – a little foodie adventure in Mexico City.
It all started with a conversation with my colleague Laura the week before, who was explaining to me what the difference of a Texan tamale is compared to the tamale we get in Mexico City. Apparently the tamales in Texas are smaller but with more filling and something you only have on special occasions or for Christmas.
Now for those of you who don’t know what a tamale is (I had no idea before I moved to Mexico) it is a Mesoamerican dish that is made of a starchy dough called masa which is usually corn based, and has a filling of one kind or the other. The masa is then wrapped up in some form of leaf wrapper and steamed until it is firm. In Mexico City they use corn husks, but in the more tropical parts of Mexico and Latin America it is common to use banana leaves.
Keep ReadingSeared Sirloin with Red-Wine Mushrooms
Look what my Peruvian cooked me for dinner tonight:
I am a lucky girl :)
As far as a mid-week meal goes, it was pretty fantastic! In fact, this is something that I would be more than happy serving for a small dinner party (4-6 people) as I am certain it will go down a treat (well, as long as they are not vegetarian that is…) Keep Reading
Roast Duck – with Crispy Skin!
Duck is definitely a protein that I do not cook with often – coming to think of it, I don’t think I have made anything to do with duck – ever! But last week C and I decided that we were going to attempt to make a roast duck in lieu of the traditional roast turkey for Thanks Giving. Keep Reading
Osaka – Peruano Oriental Ceviche & Sushi Bar
C and I have just returned from what is most probably one of the most enjoyable lunches we have had in a long time here in Mexico City. So much so, that Osaka has immediately stormed into first place as one of favourite spots in Mexico! Keep Reading
Squid Ink Pasta with Scallops and Prawns
A couple of Sundays ago I was feeling rather inspired on the cooking front. I had an idea of what I wanted to prepare for dinner and I had a vague idea how I was going to put it together, but I had no recipe to follow – and surprisingly it all worked out pretty well!
I had found this pre-made squid ink pasta at our local Superama (equivalent of cold storage in Singapore) and while I was in Costco I saw these lovely plump tiger prawns as well as a bag of frozen scallops – slowly this dish was starting to come together in my mind. Keep Reading
Dia de los Muertos
Last week, on November 2nd was Dia de Los Muertos or Day of the Dead – which is one of Mexico’s most vibrant and fascinating holidays. It’s an amalgamation of pre-hispanic beliefs, merged with Catholic traditions, but ultimately it is a time to celebrate and remember the life of your deceased loved ones. Last year C and I went to San Angel during Dia de Los Muertos, and saw some fantastic alters – you can see the post and pictures here.
Leek and Goat Cheese Frittata
I got the recipe from one of the blogs I follow called Taking on Magazines One Recipe at a Time, and I would highly encourage all of you to go and have a look at the blog. Its fresh, straight forward and written with humour. Keep Reading
Rosemary Pork Ragu
I have once said that Bon Appetite had lost its appeal to me. I am not sure if it is I who have changed, or if it is BA who have stepped up their game recently, because in the October Issue I found page after page of recipe’s that I wanted to make then and there!
One of my favourite part of the magazine is the Readers’ Favourite Restaurant Recipes – where readers request a recipe from a restaurant that they recently visited and BA gets that recipe and shares it.
One of these such recipes was the Garganelli with Fennel and Pork Shoulder Ragu from a restaurant called Oenotri in Napa. The idea of ragu was exceptionally appealing and the recipe looked pretty straight forward. Keep Reading
Call Them What You Want Balls!
Never in the history of Sweden (I might even venture to say the world) has one little piece of confectionary whipped up so much political controversy as this little ball of goodness has!
- Call them what you want – but this is how they are supposed to look!
Basically it is a ball made up of oats, cocoa, sugar, coffee and butter, rolled tightly into little golf ball size balls then covered in either pearl sugar or desecrated coconut. Not only are they incredibly simple to make they are more or less a staple in the Swedish diet, and you can find them in every shop, kiosk, cafe or home. Keep Reading
The Travelling Chopsticks 
