-
Continue reading →: Mixed green salad (Uma salada Portuguêsa)from The Cooking of Spain & Portugal (Foods of the World) by Peter S. Feibleman and Time-Life Books tomatoes red onions Boston lettuce (I substituted kale and spinach) watercress Added black olives. Dressing is equal parts lemon and EVOO, and coarse salt.
-
Continue reading →: Portuguese cornbread (Broa)from The Cooking of Spain & Portugal (Foods of the World) by Peter S. Feibleman and Time-Life Books all-purpose flour active dry yeast cornmeal
-
Continue reading →: Potato and kale soup with sausage (Caldo verde)fromThe Cooking of Spain & Portugal (Foods of the World) by Peter S. Feibleman and Time-Life Books potatoes store-cupboard ingredients kale linguiça sausages Linguica is boiled rather than friedPotato/ kale ratio is 2/1 (by weight, so a lot of Kale)Kale is cooked for 3 to 4 minutesServed with Broa (Portuguese Corn Bread)
-
Continue reading →: Brussels sprouts and tofufrom Plenty (page 105) by Yotam Ottolenghi maple syrup spring onions shiitake mushrooms chile sauce soy sauce sesame oil firm tofu rice vinegar red chiles Brussels sprouts coriander leaves
-
Continue reading →: *Paul’s buttered noodles with Perigord black trufflesfrom My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes by Melanie Dunea Paul Kahan’s all-purpose flour egg yolks butter tarragon black truffles Hand cut noodles. No cheese, cream or Olive oil. Minimal Butter. About 5g per serve. Tarragon leaves. I was sceptical. But wow. Best truffle dish…
-
Continue reading →: *Roasted whole cauliflowerfrom Ottolenghi Simple (page 94) by Yotam Ottolenghi lemons flaked sea salt (substituted Tasmanian Truffle Salt!. WOW) cauliflower Tried it alternatively with a squeeze of lemon, Kewpie mayonnaise, wholegrain mustard, and hommus. All great. And yes, the crisp green outers are like chips. Such a simple and great dish. Don’t recall a mediocre dish…
-
Continue reading →: Cauli-Salmon Sushi “Sandwich”Recipe online: https://drhyman.com/blogs/content/cauli-salmon-sushi-sandwich Sticky Cauliflower Rice 5 cups cauliflower rice (use ready-made or see step 1) 1 tablespoon coconut oil ⅓ teaspoon Himalayan salt 2 tablespoons coconut vinegar ½ cup coconut milk Tahini Miso Sauce ⅓ cup tahini 1 large garlic clove, peeled and finely grated 1 teaspoon wasabi paste…
-
Continue reading →: Seven vegetables on couscousfrom The Moroccan Soup Bar: Recipes of a Spoken Menu and a Little Bit of Spice… (page 157) by Hana Assafiri turmeric ground coriander smoked paprika ground cumin ras al hanout tomatoes eggplants green peppers couscous parsley green olives carrots chillies tomato paste red peppers sweet potatoes zucchini coriander leaves cabbage
-
Continue reading →: Cabbage & herb saladfrom Be Inspired – A Month of Middle Eastern : Inspired by Michael Rantissi (page 50) by Roberta Muirand Michael Rantissi red onion assorted fresh herbs white cabbage
-
Continue reading →: Saffron pilaffrom Be Inspired – A Month of Middle Eastern : Inspired by Michael Rantissi (page 48) by Roberta Muir and Michael Rantissi saffron threads long grain rice
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
- MEDITERRANEAN
- MEXICO
- MIDDLE EAST
- Mint
- Miso
- Monkfish
- 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
