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Continue reading →: *Baked lima bean soup and pickles (Fassolada)fromWild Weed Pie: A Lifetime of Recipes (page 17) by Janni Kyritsisand Roberta Muir Lima beans do need to be peeled as the skins are toxic. I didn’t have any stock left, and none available locally so I used canned butter beans and added in last 15 mins. Most European cookbooks will say peel…
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Continue reading →: *Greek salad (Saláta choriátiki)from Be Inspired – A Month of Greek: Inspired by Janni Kyritsis (page 53) by Janni Kyritsis andRoberta Muir I did add green jalapeños on top for me
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Continue reading →: *Feta, tomato & green pepper bake (Féta psití)fromBe Inspired – A Month of Greek: Inspired by Janni Kyritsis (page 28) by Janni Kyritsis and Roberta Muir Simple and delicious. Version2: Feta, Kumato tomatoes, and green cayenne chilli bake
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Continue reading →: *Crisp rice flour pancakes with char-grilled prawns (Bánh xèo)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 31) by Roberta Muir and Mark Jensen New pancake pan. No oil. Also only used one temperature throughout. 5.5 out of 9 on Induction. Cooked in about 10 minutes.
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Continue reading →: *Creme Nignon “Estilo Nuevo Euro Latino”This is a recreation of a dish that I had in Sweden. Pour over pea soup (blended peas and creme) possibly sour Then add some champagne (Bollinger) just a little (and you should get a little volcano like eruption!
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Continue reading →: Black sticky rice with taro (Chè khoai môn)fromSecrets of the Red Lantern: Stories and Recipes from the Heart(page 129) by Pauline Nguyen and Luke Nguyen and Mark Jensen It was very good. I found the taro was flavourless, and perhaps would replace with lychees next time.
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Continue reading →: Crisp vegetarian parcels (Cha giò chay)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 231)by Pauline Nguyen and Luke Nguyen and Mark Jensen This was the stuffing for the bitter melon. It was time consuming but very good.
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Continue reading →: Pork terrine (Cha lua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 159) by Pauline Nguyenand Luke Nguyen and Mark Jensen Topped with bean sprouts and Vietnamese mint. Half with spring onion oil. Page 37 Half with Dipping Fish sauce. Page 33 It is very good.
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Continue reading →: Stuffed bitter melon and prawn salad (Goi tôm vói hu qua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 206) by Pauline Nguyen and Luke Nguyen andMark Jensen Making the cha gio chay filling was very time consuming. It make enough for about 6 melons, so I used the rest to make Vietnamese pancake stuffing.
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Continue reading →: Egg noodle soup with prawn won tons (Mì sui cao)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 273) by Pauline Nguyen and Luke Nguyen and Mark Jensen I used the prawn and chive wantons shown in a previous post (short cut) Quick, simple and very good.
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Eastington@Paddington 