Jambalaya is not very hard to make. Just that it takes a while for the slow cooking to finish. Ingredients: 2C brown rice, boiled about half-way 6-10 shrimp, peeled and deveined (optional) 2 andouille sausages (or vegetarian spicy sausages) 1/2 bell pepper, chopped 3 celery stalks, diced 5-6 spring onions, diced 1 medium yellow onions, […]
This dish can be whipped up in minutes using only typical Chinese ingredients and tastes great in a mouthful. Ingredients: 1/2lb soy chik’n strips 1T sesame oil 1T soy sauce 2t rice wine vinegar 2t honey 2t sesame seeds 1 small bunch spring onions, chopped fine 1T cashew or pine nuts Method: Pan
Sweet and sour “soy chik’n” Read More »
If the name ‘Baigan anamika’ (nameless eggplant) suggests that it is self-concocted, you’re right. The inspiration I got for this dish was the oppressive heat this summer! It was very hot the other day and I had eggplants in the fridge and I wanted something ‘fresh/light’ for everyone. So I thinly sliced them, put a bunch of
Baigan Anamika (aka Nameless eggplant) Read More »
Ingredients: 12 sheets of pre-made (frozen) phyllo dough, thawed 2 frozen packs (~600g) frozen spinach leaves, preferably organic 2 small leeks, white and pale green part only, finely sliced 6 large spring onions, white and pale green parts only, finely sliced 1/2-3/4 cup fresh dill, finely chopped 300 g feta cheese 1/4 cup extra-virgin
