Vegetarian

Mango Slaw For The Queen

…on her birthday.

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I wonder if it is actually possible to adopt royalty. Well, if it isn’t then I would like to give a slaw of mangoes to the Dutch queen on this gracious occasion of her birthday. A bit of tropical meets spring meets western and tastes delicious. And more even. Read more…

Cooking with Fruit: Mangoes

Mangoes.

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The Daring Cooks December 2010 Challenge: Poaching to Perfection with Momofuku’s Slow-Poached Eggs!

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.

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A Nectarine Tart & The Colour Red

Red. I love red. I wear red in winter, to outcry from my very western-world colleagues. But I offer no apologies. I like the passion, the romance and the strength of crimson and cerise hues. However, I wasn’t prepared for the sight that confronted me at a meeting last Thursday afternoon. This was an office gathering of leaders and future leadership, myself inclusive :-) (Ha!). I wore a red sweater to cover up my striped navy blue and white camisole, very nautical. I walked into the meeting room, one of the first to arrive. Shortly after a lady  walked up in a red jacket over a black and white dress. A few minutes after, yet another lady, a leader this time came  in, red beaded necklace, red jacket and red lipstick to go. By the time the room was full with 50 odd people, a cursory survey round the room showed there were a total of 7 women wearing red! I was completely SHOCKED. And it got me thinking about why we were all dressed in the same colour. Of course there were women in every shade of other colour from black to brown, grey and green but the ‘reds’ stood out and in my small mind, I think it was obvious that we had a statement to make.

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Week 3: What we ate

Fresh Corn SalsaSo life is back to normal, since I have my camera back.

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Christmas with Celeriac: I hate Celery but…

…I love Celeriac!

Serious. Weird right?

How can I adore Celeriac and not worship Celery? Quite easily. I hate the lingering oniony smell with celery and the strong after taste…and though Celeriac has the same smell, it is a much lighter fragrance with a less powerful smell. Plus it hints at Celery but rather than crunch, has warmth and whole-heartedness at its core!

3 top celeriac facts

  1. It is a big, fat, ugly bulb, often the size of a grapefruit……and I’m glad I can vent on a veggie that can’ react!
  2. Cousin to celery, it actually comes with a bunch of celery leaves, though the stalks are not as tight as your regular celery bouquet.
  3. When peeled, the flesh can change colour if not ‘acidulated’ – lemon helps keep it looking ‘young’.

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Roast Chestnut soup and Pearl balls

So, now that Sinterklaas is come and gone….at least till December 5th, I can get on with my life. And my Thanksgiving offerings. With joy too…because I found my sausage. Yes, serious. I bought it at the Italian stall at the Eten & Drinken 2010…and left it there. And I was a tad bit upset. Well…the owner contacted me and I can have it back so you’ll hear all about it soon.

On to business and no dilly dallying….2 recipes for you – to love or not!

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Cooking with herbs: Basil

Basil

If I have to think of popular recipes that use Basil, the first two that spring to mind are Pesto (Italy) and Green curry paste (Thailand) from two of my absolute favourite cuisines. Now in the days when I knew very little about Basil and my love for all things Thai began, I used ‘Italian’ Basil to make all my Thai curry pastes – they all turned out great. I was at home in Nigeria then so basically, I was thankful that I could lay my hand on herbs and hardly complained about what I could or couldn’t get.    

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Roasted wild mushroom soup

Shortcuts are often wrong cuts.

Wild mushroom soup

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