Soupy dal with chicken
Every time I boil yellow split peas or red lentils, to me they smell like chicken. All the more when I add a pinch of fenugreek seeds. I wonder why. […]
Pancake (traditional English recipe)
I’ve been looking for the English pancake recipe, which is more like a crepe, and a very kind lady in Church gave me the recipe she uses–from her 1958 Good […]
Pork, veggie & dumpling broth
Just pork simmered for a long, long time in salted water with julienned onions. When tender, vegetables were added–potatoes, broad beans, carrots, Chinese lettuce. And dumplings (they need 15-20 minutes […]
Chelsea buns
This is from the Hamlyn New All Colour Cookbook (1986). The recipe is supposed to yield 9 buns, but we usually roll the dough into two thin Swiss rolls so […]
Shakshuka
When I make shakshuka my guide is Felicity Cloake’s Perfect Shakshuka. Heat olive oil and throw in 1/4 tsp of cumin seeds–when you hear them making those small popping sounds, […]
Duchesse Potatoes
From the Hamlyn New All Colour Cookbook (1986). Ingredients: 675g potatoes 50g butter or margarine 1 egg (beaten) Salt and pepper to taste Procedure: 1. Peel and quarter the potatoes, […]
Mussels and Vermicelli Soup
Saute garlic, onion and a few thin slices of ginger in vegetable oil. When wilted, add thinly sliced celery, salt, then stir and cover. After a few minutes add a […]
Mince Pies
I first read about mince pies from a book of short stories by Garrison Keillor. I guess I really didn’t understand what mince pies were then. On my first visit […]
Light Christmas Cake
Happy Boxing Day and best wishes on this 2nd day of Christmas! This recipe is from Mary Norwak’s “The Complete Book of Home Baking” (1979). Ingredients:225g butter225g caster sugar4 large […]
Lemon Meringue Pie
For lemon meringue pie, we use to make shortcrust pastry for the base, but recently we’ve resorted to using our favourite and ever-reliable rough puff pastry. For the lemon curd, […]
