Tags » Appetiser

Bread Upma


1 Loaf Sliced Bread

1 Cup Beaten Yoghurt

1 tsp Mustard Seeds

1 tsp Fenugreek Seeds (Methi)

3 Tablespoons Oil

I big Onion or 2 small Onions finely chopped… 146 more words


Cream cheese with wasabi

Izakaya, 236pp.
by Hideo Dekura
New Holland Publishers, Sydney, 2015
Cooking on page 32

Since 2003, we’ve been lucky enough to host three Japanese exchange students—Asami, Yuri and Yumi. 300 more words


Agedashi Tofu

An izakaya staple and to my mind one of the most elegant ways to serve beancurd, agedashi tofu is in essence a very simple recipe- smooth, delicate kinugoshi silken tofu is dusted in potato starch, deep fried and served in a bowl of seasoned dashi broth.  756 more words

Asian Food

Grilled Asparagus with Torn Bocconcini and Persimmon

CHARRED ASPARAGUS | A rich juxtaposition of vibrant colours to brighten up your dinner parties

What is the first thing that comes to your mind when you think of asparagus? 405 more words


Œuf cocotte aux champignons / Coddled eggs with mushrooms

A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast, brunch, lunch or starter. Oeuf cocotte is made by cooking an egg in a ramekin, along with other ingredients — usually ham and crème fraîche or heavy cream, with an optional topping of grated cheese. 247 more words


Goat cheese torta

Being dead is no excuse, 243pp.
by Gayden Metcalfe and Charlotte Hays
Miramax Books, New York 2005
Cooking on page 232

Here you have it folks—The Official Southern Ladies Guide to Hosting the Perfect Funeral. 501 more words


Courgette flower fritters - shrimp and fromage frais filled

Deep fried stuffed courgette blossoms have a special place in my food memory banks. To be honest, I do not remember the restaurant but I remember that I was about 12 years old, in Paris, with my mother and we went out to eat and were served this amazing amuse bouche, a tasty mouthful of hot, beignet or fritter. 450 more words