This month’s Daring Cooks challenge is brought to you by a very weary Traveller Jane. Weary in body but not in mind, soul or belly. So weary and a touch under the weather, that this daring cook stayed in on Saturday, fresh off a flight from the US of A, huddled on the couch watching Masterchef Australia while the shops stayed open and all the fresh white fish sold itself.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!….because I long to be/am a ‘finisher’. And I think if you don’t know how to make ‘it’, school’s a good place to learn!
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!Our gastro travels on this week’s culinary tour brings us to Turkey, a country I love for its yogurt – a pot is always on stand-by in our fridge.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!Nothing prepared me for the deliciousness that would confront me when my cassoulet was done.
From the very beginning, I celebrated only part of the challenge – the confit. And the cassoulet aka bean bake? I crossed right off my list because I knew, I just knew from the ingredients list that it couldn’t possibly turn out into something even remotely edible. For me, this was one instance when I didn’t sway to all things ‘French’. I decided that I would be a part-timer on this occassion.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!Welcome to the 2011 Culinary Tour, organised by Joan of Foodalogue.
Today we begin in Panama, a country famous for its canal, its bridge linking North and South America.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!I am smitten. With David Chang and his recipes, from pig to pork to bacon and dashi; ramen, crack pie, miso butter and pork fat.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!‘Help waiter, there’s too much salt in my eggs’. I want to send it back to the kitchen. To me. For I’m the cook, serving and waiting upon myself!
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!I have many habits – good and bad. Some I’ve stemmed with age, like tearing recipes out of magazines. I don’t do that anymore. Well, I shouldn’t do that anymore and I don’t except when I come across a stack of mags with recipes I know the ‘owner’ would never cook. Take my sister, K for instance – she loves to cook and eat but in moderation, especially the cooking part. Now when I visited her in her new flat in Glasgow a few weeks ago, we spent the weekend talking food, I made a couple of lemon cakes for her and pored through loads of ‘Good Food’ mags that had been given to her by the previous occupant of the apartment.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
Historical Note: Stuffed grape leaves are a part of many cultures including the Syrians, the Turks, the Greeks, the Lebanese, the Albanians, the Israeli’s, the Iranians, the Iraqis and the Armenians (just to name a few). Generally speaking the stuffed part could be in zucchinis/courgette, eggplant, tomato or peppers. Really it also extends to stuffing certain types of fish as well. It is suggested that the origin of stuffed grape leaves goes back to the time when Alexander the Great besieged Thebes. It has also been suggested the Byzantines refined and spiced up the recipe and used the leaves of other vines such as hazelnuts and figs.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!
