Golden Gate Salad - Spring mix with orange vinaigrette, beets with gorgonzola cheese and caramelized walnuts. It comes with Foccacia. The beets and walnuts provide a scrumptious combination with the acidic taste of the orange vinaigrette. Very healthy too! #nomnomnom
“New Orleans” - Crab cakes Egg Benedict with Fresh Fruit and homemade potatoes.
The egg benedict with crab cakes is simply divine. The creamy texture of the poached egg and the soft texture of the crab cakes makes it really sweet and creamy.
Just a little something that I make, its called Crispy Roast Chicken with Watercress Vinaigrette that i took from a cooking book “Poulet by Cree LeFavour”. I really love this dish cause its so basic and primal that anyone can do it. The crispy flavor of the skin with the soft juicy flavor of the meat is just absolutely fantastic. The sauce which is the Watercress Vinaigrette is made from watercress, olive oil, wine vinegar and mustard. The taste is kind of pungent but really fresh and a good combination with the chicken. Id always combine it roast potatoes and some vegetables as the side dish. Voila. Perfect dinner and can be done within 1hr 20 mins! Ask me questions if anyone is interested in making it!
I bought a great book a few years ago called Super Foods To Boost Your Mood which is full of delicious recipes that are healthy, give you energy and generally make you feel great.
One of the recipes in the book that I have made time and time again is the vegetable soup. Its so easy to make,…
Cant wait to try making it!:3
There is one dish when I visit a Spanish restaurant that I never forget to try: paella (means pan in Latin). When cooked correctly, it is your all-in-one meal and a party in your mouth. It’s a jumble of ingredients; requires a bit of love but a favorite amongst crowd. I made this dish as a…
Roasted Tomato and Mango Salsa
This weekend I’ll show you how to make some proper Mexican food. I haven’t found anything in Sydney that has really lived up to whatever standards I have for Mexican, so why not just make it at home?
Double the number of tomatoes and leave out the mango if you want “regular” salsa (adapted from One Particular Kitchen).
- 4 tomatoes, cut in half
- 1 mango, cut in half-ish (stay close to the pit and create two halves, skin on, and just eat the rest)
- 3 bullseye chilies (or less if you don’t like that much spice)
- 1 big green chili (I don’t know what it was… sorry! I don’t think it was terribly spicy)
- 1 onion, skin removed and cut in half
- 3 garlic cloves, skin on and woody end cut off
- 1/2 bunch of cilantro/coriander
- Juice of half a lime
Lay out the tomato and mango, skin side down, on a tray, with the peppers, onion and garlic. I slow roasted mine since I had things in the oven on low, but I would say 20-30 minutes at 200C / 375F, until everything’s getting golden on top.
Cool off (you may need to refrigerate), and then remove the skin from the mango and garlic. Blend with the rest of the ingredients, and eat.