-
Continue reading →: Malaysian flatbread (Roti chanai)from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 22) by Simon Goh and Roberta Muir Plain flour, salt, sugar, milk and butter. Version 2 Having never had “play dough: I wasn’t sure of the desired texture. Batch one needed a lot more water, but the dough was more like plasticine. Roti…
-
Continue reading →: Jazzy ribs (Daging babi masam manis)from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 34) by Simon Goh and Roberta Muir Accompaniments: Malaysian flatbread (Roti chanai) I deliberately did not finish the deep fried pork in the sauce, as I wanted the crunch. The pork worked best wrapped in a lettuce leaf, and topped with sauce. Also tried…
-
Continue reading →: Vegetable curry puffs (Karipap sayur)from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 32) by Roberta Muir and Simon Goh Served with 3 different chilli sauces. Mrs B loved these, reminded her of Adelaide pasties. I liked these, and the Careme butter puff pastry was one of the best butter pastries I have had. But…
-
Continue reading →: *Creamy duck noodle soup (Itik laksa lemak)from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 27)by Roberta Muir and Simon Goh Version 2: Substituted tofu and chinese broccoli for the duck:
-
Continue reading →: Grilled tofu puffs with rojak sauce (Tahu bakar)fromBe Inspired – A Month of Malaysian: Inspired by Simon Goh (page 25) by Roberta Muir and Simon Goh The base is great (tofu puffs, cucumber and bean sprouts), but the Rojak Sauce was not to my liking probably because of the balacan which in this recipe is not cooked. I note in Charmaine…
-
Continue reading →: *Rosemary potatoes (Patate arrosto al rosmarino)fromBe Inspired Online Traditional Italian Cooking Class: Inspired by Lucio Galletto (page 32) by Roberta Muir and Lucio Galletto
-
Continue reading →: *Escargots with Garlic and Herb ButterTIn recipe: Garlic, butter, parsley, shallots and salt.
-
Continue reading →: Crêpe SuzetteThe Hundred Glories of French Cooking by Robert J. Courtine According to the author, Crêpe Suzettes are made with mandarins (or tangerines), not oranges, and should not be flambeed (which is an American Variation which mixes liqueurs and scents). Flour, eggs, milk, mandarins, Curaçao (orange liqueur), oil, caster sugar and butter. Delicious!…
-
Continue reading →: *Soupe à l’OignonThe Hundred Glories of French Cooking by Robert J. Courtine White onions, butter, flour, beef stock, milk. Bread & Gruyere. This is delicious. Often requested.
-
Continue reading →: Escargots à la SuçarelleThe Hundred Glories of French Cooking by Robert J. Courtine The sauce for these snails is onions, tomatoes, garlic, spices, orange rind, spinach and sorrell. One sucks (suce) the sauce from ones fingers, hence the dish is called à la Suçarelle
Hello,
I’m Marcus
Welcome to my Journal of recipes & restaurants.
Subscribe!
Stay updated.
- *Favourites
- AFGANISTAN
- AFRICAS
- AMERICAS
- Anchovies
- Apple
- Apricot
- Artichoke
- ASIA
- Asian Greens
- ASIAN-SOUTH EAST
- Asparagus
- Avocado
- Banana
- Barramundi
- Basil
- Bean Shoots
- Beefsteak & Burgundy #7
- Beetroot
- Bitter Melon
- Black beans
- black fungus
- Black-eye beans
- Blue Cheese
- Bocconcini
- Borlotti beans
- Breads
- Broccoli
- Broccolin
- Brussels Sprouts
- Bulgur wheat
- Burrata
- Butter beans
- Cabbage
- Cakes
- Camembert
- CAMPANIA
- Canapé/ Starter
- Cannellini beans
- Capsicums
- CARIBBEAN
- Carrots
- Cauiflower
- Caviar
- Cereals & Grains
- Cheddar
- Cheese
- Chicken
- Chickpeas
- CHINA
- Chocolate
- Clams
- Cod
- Coriander
- Corn
- Corn Flour
- Corn meal
- Couscous
- Cow
- Crab
- Cranberry
- Cucumber
- Daikon
- Desserts
- Drinks
- Duck
- Dumplings
- Eggplant
- Eggs
- ENGLAND
- EUROPEAN-EAST
- Fava / Broad beans
- Fennel
- Feta
- Fig
- Fish
- Flathead
- Flours
- FRENCH
- Fruit
- Fungi
- Garlic
- Ginger
- Gorgonzola
- Grana Padano
- GREECE
- Green Beans
- Gruyere
- Halloumi
- Hao\
- Haricot beans
- Herbs
- Honeydew Melon
- INDIA
- IRELAND
- ITALY
- Jackfruit
- JAPAN
- John Dory
- Kale
- Kangaroo
- Kidney beans
- Kimchi
- Kiwi fruit
- KOREAN
- Labneh
- Leeks
- Legumes & Pulses
- Lemon
- Lentils
- Lettuce
- LIGURIA
- Lima beans
- Lime
- Ling
- Lobster
- LOMBARDY
- Lychee
- MALAYSIA
- Mango
- Mascarpone
- MEXICO
- MIDDLE EAST
- Mint
- Miso
- Moreton Bay Bugs
- MOROCCO
- Mozzarella
- Mushrooms
- Mussels
- MYANMAR (Burma)
- NEPAL
- Noodles
- Nuts
- okra
- Olives
- Onion
- Orange
- Orange (blood)
- Oysters
- Paneer
- Papaya
- Parmigiano Reggiano
- Parsnips
- Pasta
- Pastry
- Paw Paw
- Peach
- Pear
- Pearl Barley
- Peas
- Pecorino Romano
- Persimmons
- Pickles
- PIEMONTE
- Pies
- Pig
- Pineapple
- Pizza
- Polenta
- Pomegranate
- PORTUGAL
- Potatoes
- Poultry
- Prawns
- Provolone
- PUGLIA
- Pumpkin
- Quail
- Quince
- Quinoa
- Radish
- RESTAURANTS
- Rhubarb
- Rice
- Ricotta
- Risotto
- Rocket
- Rockmelon
- ROMAN
- Salad
- Salmon
- Sandwich
- SARDEGNA
- Sardines
- Sardines
- Sauces
- Scallops
- Seafood
- Sheep
- SICILIA
- Silverbeet
- Snails
- Snake beans
- Snapper
- Snapper (Goldband)
- Snow peas
- Sorel
- Soups
- SOUTH AFRICA
- Soy beans
- SPAIN
- Spices
- Spinach
- Split peas
- Squash/Pumpkin
- Squid
- SRI LANKA
- Strawberries
- SWEDEN
- Sweet Potato
- Swiss-chard
- Swiss-Sweberg
- Swordfish
- TAIWAN
- Taleggio
- Taro
- Tempeh
- THAI
- Tofu
- Tomato
- TOSCANA
- TRENTINO-ALTO ADIGE
- Trout
- Truffle
- Tuna
- Turkey
- TURKEY (Country)
- Uncategorised
- Vegetables
- VENETO
- VIETNAM
- Walnuts
- Watercress
- Watermelon
- White beans
- Whiting
- Zucchini
Eastington @ Paddington 