• 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…

  • Salmon with whole grain mustard

    Salmon with whole grain Mustard – delicious and #1 for health

    Salmon is not only delicious but extremely healthy. This version with whole grain mustard is simply wonderful. Fresh salmon – whatever fillet or steaks will serve your required number of servings. Whole grain mustard – 1 Tbl per salmon steak (and/or enough to cover fillets/steaks with a thick layer) Salt and pepper vegetable oil Chopped chives or parsley for garnish if desired Season the salmon with salt and pepper and top with the whole grain mustard making a thick layer covering the entire piece. Preheat an oven on grill setting to 195c (380f). Heat an oven proof skillet over high heat until very hot. Add just enough cooking oil to…

  • Sesame Fish

    Sesame Fish – delightful and simple

    This method of cooking with sesame oil works with any white fish. In this case I used Hoki but any similar variety (eg. cod, perch) works fine. 2 Tbl sesame seeds 2 Tbl sesame oil (which has many health benefits) 300-500g white fish (1/2 – 1 lb fish) Chopped fresh parsley or chives juice of 1/2 lemon Toast sesame seeds (like you would for Tahini)  over medium heat stirring often until lightly browned. Careful, they can go from toasted to burned in the blink of an eye. Remove to a bowl and stir/toss to cook as fast as possible. In the same pan add sesame oil and raise heat to…

  • Pea and Ham Soup
    Recipes,  Uncategorized

    Pea and Ham Soup – Wonderfully Healthy and Fulfilling

    This healthy and hearty Pea and Ham soup really hits the spot! I usually have ham available because I love it so, and it can be frozen if you have too much at once (it changes the look and texture somewhat but doesn’t affect the flavor). Dried split peas are as ‘cheap as chips’ and can usually be found in bulk. Kept cool and dry they will be good a very long time. And unlike most dried legumes they don’t need pre-soaking. Makes 3-4 servings 2 cups dried green split peas 1 medium yellow onion, diced 1/2 tsp All Purpose Seasoning 1 small stalk of celery, chopped 1 medium carrot,…

  • Risotto
    Recipes,  Side dishes

    Risotto – a delicious rice dish and perfect as a side or a main

    Risotto – delicious rice dish with abundant options for flavor and ad-ins I have heard some people intimidated  by the idea of making Risotto. It’s quite simple and a nice alternative to plain rice or other sides. You can flavor it in many ways. The most popular (and what I featured in this post) is mushroom. I served it with a grilled pork chop and grilled courgette (zucchini). Risotto isn’t a recipe as much as it is a method. Once you follow the method it all falls into place very easily. Most importantly, you must use Arborio rice. Nothing else will do – it’s the nature of the short grain/high starch…

  • Meatloaf

    Myrna’s Meatloaf – #1 in my book

    My Filipina wife taught her American husband how to make a better meatloaf loaded with flavor. We both find it humorous that the Asian taught the American how to make a better meatloaf and the American taught the Asian how to do a better stir fry! She added vegetables to the meatloaf to enhance the texture and flavor and even though now I’m cooking it I follow her example. 500g (1 pound) minced beef 500g (1 pound) minced pork (chicken can be used as a substitute if desired) 2 beaten eggs 1/2 cup finely diced carrot (I do the vegetables in a food processor to get them very fine and…

  • Beef And Vegetable Soup
    Recipes,  Slow Cooker Recipes

    Hearty Beef and Vegetable Soup

    A hearty beef and vegetable soup loaded with taste. Beef and loads of vegetables make a healthy combination sure to satisfy. I use a slow cooker for convenience and the cooking time tenderizes even the most frugal cuts of beef.   Many dishes such as soups, stews, chili, etc. have as many recipes as there are stars in the sky. There’s really no wrong way. In the case of this dish I think the only real key is that the beef is floured and well browned then the pot is deglazed adding all the yummy beef flavours to the finished soup. Beyond that use whatever combinations of vegetables you prefer. This…

  • American style sausage

    Tasty ‘American Style’ mock sausage – my style

    This ‘sausage’ I came up with takes me back home a little. I couldn’t find what I used to call Breakfast Sausage from America in New Zealand so I managed to come up with my own. Since I couldn’t find the flavor I was used to in sausage after I moved to New Zealand I decided to do a little research and came up with seasonings that do the job for me. My wife agrees based on trips we took to the States that it reminds her of what we would get when we dined out for breakfast. And of course it’s economical.   500g (1 lb) ground pork 1…

  • Shrimp Bagna Cauda

    Shrimp Bagna Cauda – shrimp with a kick

    If you are looking for potent flavors you need to try my Shrimp Bagna Cauda. It will certainly make you stand up and take notice! A very pungent pasta dish drawing inspiration from Italian cuisine. The heady flavors of garlic and anchovy will definitely get your attention! I suggest that spouses share in this dish or else eat it when dining alone…it’s likely nobody else will want to be very close to you for a while. You can vary the amount of shrimp and capsicum (or omit the latter if desired). Yields 2 servings 4 cups cooked pasted 1/4 cup extra virgin Olive oil 1/2 cup butter 50g (1/2 cup)…

  • Recipes

    Chicken à la King

    A family favorite: Chicken à la King A very fulfilling meal and very easy to make. It’s a great way to stretch out the chicken stock recipe and the chicken meat that comes with it. My Dad claims it’s his favorite meal. Recipes abound – this is my spin on it. It’s based around a basic white sauce but if you want you can tell others it’s a Bachamel sauce (one of the French master sauces) which sounds so much fancier than a basic white sauce. This recipe is a guideline – everything is very flexible and you can modify the actual proportions considerably as long as the roux (see…

This site uses Cookies

This site uses cookies. By using this site you are agreeing to both our Terms and Conditions policy and our Privacy Policy.

    Your Cart
    Your cart is emptyReturn to Shop