Welcome!

Seared venison antipasto platter

I have been unable to work seriously on the blog the past year, but now that I have more time, I will be bringing exciting new recipes for interesting and delicious dishes.

To make it easier for you and me, there will be different sections for any eventuality.

   
Banana and marzipan springs rolls

Sample menus will give you not only a kick-start but also pretty good ideas to choose from for the next meal.  A starter can be a light lunch; a side dish or a salad can be a light lunch or a vegetarian main course — double the recipe, most of the time, and you have a main course. Then the trusty muffins, waffles and fritters which are just so good for breakfast or lunch, and can fit in with any meal.  The main course is usually the most important and for that I have some very  interesting and daring ideas.   And, of course, there is always the anticipation of the dessert and I am sure you will be delighted with a wide variety of yummy desserts, cakes and sweet snacks.

Mixed vegetable risotto

I will share with you unique pairing of food, how and where to use new and exciting spices and discuss different methods of cooking with you. There is a whole new world out there for ideas of interesting salads, delightful soups with ingredients you would never have dreamt of, and fruit with meat in you main dish.

Making sauces is an art you can develop with the necessary knowledge and skill and together we will venture into it. Furthermore, we can solve the headaches of “what to do with leftovers”.  Get the right recipe,  make more than you need and keep in mind a dish you can create with the leftovers. Be prepared to be amazed. Souffles for example are the ideal dish to use up leftovers.

Potato soufflé

All this depend totally on how adventurous you are, your mood and whether you want to try something new. And remember, this does not come without being prepared to fail or that you might simply not like the flavor of what you have created.  Discard it and move on, or other experience the satisfaction of tasting something great — a unique flavor explosion.

Cooking for the family (“what’s for dinner tonight, Mom”) and keeping their interest as well as creating nutritous food which tastes good as well as looking appetizing on the plate can be a shallenge the best of times. The majority of my main dishes have a protein, a starch, and at least two vegetables. It sounds dreadfully boring, doesn’t it. But look at my suggestions and options as a guideline, check in your store cupboard  and refrigerator, and Iguarantee you will come up with new ideas and wow all of them.

Teryaki infused chicken cordon bleu

I enjoy designing menus. Naturally, you will not normally cook a three-course dinner, but the information will hopefully spark off new ideas and before you know, you have wonderful food on the table. You can plan your own menu at a glance, choosing dishes according to the contents of your refrigerator, pantry, budget and occasion, always keep in mind the balance of the plate, the nutritional value (in the case of cooking for your family), color and texture.

    
Spicy salmon mousse in filo pastry                  

Though full menus are presented, side dishes can be interchanged with those suggested in other menus, and most of the starters make for wonderful light lunches all by themselves. At first, some side dishes may seem unlikely matches for the rest of the food on the plate, but the end result is quite wonderful and deserves an attempt.

Glossary and Basic recipes: You might feel the need to visit these pages once you are following my recipes, especially recipes for stocks. It also covers descriptions of unusual ingredients, synonyms and suggestions for substitutes that you might have in your store cupboard.

Stuffed beef fillet rolled in pastry and served with cauliflower cream and sweet peas
(Beef Wellington)

Entertaining: When it comes to food, what is more satisfying than cooking for family and friends and seeing the joy and deep satisfaction they experience, the praising and begging for more — milestones to remember, happy moments! I will be highlighting particularly “Dinner parties with a theme” which I think is a good idea to help make the personal brain storming about the menu a little less stressful and hopefully will assist with the orchestration of a successful evening. Remember, simple meals served with massive flair are usually the most delicious and memorable. I will give you the menus with suggested recipes and serving style, step-by-step, of course, some handy tips for decorating and the drinks you plan to serve.

Deconstructed chicken pie

What’s for dinner tonight? Who hasn’t heard this question before? Well I plan to help you along here with suggestions and full recipes.

Pasta with a fresh tomato and brie sauce

Eating and Traveling: I have the most wonderful memories of the countries we (Mike and I) have visited and the unforgettable food I ate. Some of it I tried to duplicate once back home, some with success and others not so good. But I will never stop trying and you are invited on this journey.

Thai vegetable curry

Vegetarian: I am not a vegetarian, but I often desire a meatless meal and thoroughly enjoy cooking and eating it. So, by being a big lover of vegetables and fruit, the possibilities are endless. Many of the dishes in my blog are ideal for vegetarian family meals or for entertaining.

Crispy skin duck breast with Puy lentils, and caramalized peaches

When you give a dinner party with vegetarians as some of your guests, plan your meal so that any of the salad or vegetable dishes will be fit for your vegetarian guest, then you just have to plan a little extra to serve as the star of the dish — a big stuffed and baked mushroom, a Pasta spiral with some stuffing, deep-fried brie, etc. You see? Catering for vegetarians should be plain sailing.

Melanzane

I truly hope you will enjoy my blog. Please send me your comments and criticism … of course there will be. Bye for now!