• Fish Almondine

    Fish Almondine – Classy but amazingly easy

    Fish Almondine This Fish Almondine is classically done with Trout but any whitefish will do. The sauce traditionally uses only lemon juice, but I find combining lemon and orange juice provides a refreshing result that is not so tart. Make sure to use fresh juice, nothing else is quite the same. Yield 2 servings                   /2 cup sliced almonds 2 fish fillets, I usually use Hoki but any whitefish will do salt, black pepper, all purpose seasoning 1/4 – 1/2 cup all-purpose flour 2 Tbl olive oil 1 Tbl butter For the Sauce 4 Tbl butter 1/8 cup fresh lemon juice 1/8…

  • Leek and Potato Soup

    Creamy Leek and Potato Soup, Delicious and Warming

    Creamy Leek and Potato Soup This Leek and Potato soup is a great comfort food and perfect on a cold night. Serve along side a nice white wine and crusty bread for a delicious and fulfilling meal. 2 slices bacon 2 Tbl butter 1 large leek, white only, cleaned and chopped 1 large potato, peeled and chopped into chuncks 2 cups Chicken Stock 3/4 cup heavy cream 1 tsp all purpose seasoning 1/4 tsp black pepper 1/2 tsp salt fresh parsley for garnish Cook bacon until crisp , crumble and set aside. Melt the butter in a large saucepan. Add the leeks and pepper and cook over low heat until…

  • Building your own Website

    Build your own Website part 2: Hosting, the Foundation

    There are two starting and critical things you will need to decide when building a Website: The host, and the domain. I will talk about the latter first. Building a Website – Domains A domain is your Internet address. It is unique in the world. You have to buy one but they are not very expensive. Our main address is asindera.com. Firstly. some information about the extension (.com in this case) There are many extensions available. These used to be very limited but the Internet got so heavily used that additional ones were added. Some of the current valid extensions and their general meanings are: .com – (short for Commercial). As the…

  • Website Picture
    Building your own Website

    Build your own Website part 1: Concepts & Introduction

    You can build your own Website! Building a website is easier than you think. With the right tools, you don’t need to write any program code. You just need to think about what you want then perform some simple steps. Originally for building a Website you had to become well versed in HTML, CSS, possibly JavaScript, etc. Some of you reading this might not even know what those are. The nice thing is you don’t have to! What you mostly need to do is spend time thinking about what you want to achieve when you are building your website. There are lots of different kinds of sites when a great…

  • Pork Ribs

    Delicious Oven Baked Pork Ribs – Super Tender

    Pork Ribs are delicious and easy to bake in the oven. If you follow a few simple steps they will be wonderfully tender. Slow baking them is the key so it takes a few hours but the process is easy and well worth it. First, prepare the pork ribs by removing the membrane on the inside. While this isn’t mandatory it makes the ribs much more tender. Use a butter knife or chop stick to lift the member slightly then you should be able to use your fingers to remove it entirely. (if it gets too slippery a kitchen towel will help. Generally it isn’t too difficult to remove). Season…

  • News of the Day

    Blood Moon with Full Eclipse – a rare occurance

    Blood Moon with Full Eclipse From New Zealand the night of the 26th we were luck enough to see a Full Blood moon combined with a nearly total Lunar Eclipse. If I heard correctly this hasn’t occurred (at least here) for 40 years. These pics were taken with my camera so aren’t the best, but at least I could capture something. The moon was quite high in the sky so it appeared small (we don’t have a view of the horizon because of trees so we couldn’t see it when it first rose) but it was still very interesting to see. Just before eclipse started Half way during the eclipse…

  • Marinate in Beer

    Marinate your sausages in Beer for an extra flavor

    Marinate in Beer for extra flavor In the Sates we use beer in cooking in a wide variety of ways. I’ve noticed it’s not as popular in New Zealand short of  beer-batter for onion rings and chips. And that’s too bad. Beer can add a lovely layer of flavor and depending on the variety chosen many different nuances. In this case I’m using Heineken.  Remember the golden rule when using any alcohol in cooking – if you wouldn’t drink it, don’t cook with it! Marinate for at least 6 hours or overnight and then grill as usual. Along with some sauerkraut and peas it’s a dinner I quite enjoy. The…

  • Pork Tenderloin
    Recipes,  Uncategorized

    Roasted Pork Tenderloin with grilled red capsicum

    Pork tenderloin is a delicious and tender cut of pork. You might be worried about price considering how much a beef tenderloin costs. But compare the pork to some nice pork chops and you’ll see there isn’t much of a difference. Since the meat is so lean I use a butter sauce to moisten things. Pork Tenderloin with Grilled Red Capsicum This delicious and tender cut of pork goes nicely with the capsicum and a smooth/rich sauce of butter and balsamic vinegar. Browning the tenderloin before finishing in the oven seals the juices in to keep as much moisture as possible. My method is to use the same pan on…

  • Saving Water flowing tap

    Saving water – small things can make a difference

    Saving water is a good thing. While water doesn’t cost much in many places the principle of conserving this most precious of resources is a sound one. I have a few tips. One of the times I feel I’m wasting water is when I want to do dishes and I let the tap run until the water is hot. I realized there are things I can do with that water until it becomes the temperature I want. Some examples are:     Fill your water jug. Fill any drinking bottles you may use Fill a jug for watering plants Rinse vegetables you will be using when cooking later or before…

  • Goulash

    Goulash – my spin on this Hungarian dish

    Goulash originated in Hungary and is popular all over Europe. It’s easy to prepare and great for using up assorted vegetables you might have in your refrigerator because the ingredients are not fixed and very flexible. Goulash requires beef (or any meat you prefer) and tomato  and  I don’t consider anything else mandatory. Go with whatever fresh/frozen vegetables you have on hand and it will work fine. I usually have all the following available but if I don’t I just adjust. 300-400g beef mince ( 10-14 oz) 2 Tbl olive oil 1 medium onion, chopped 3 gloves garlic, finally chopped 1/2 green bell pepper, chopped 1/2 yellow bell pepper, chopped…

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