Translate our blog into the language of your choice!

Just click on the down arrow to your right and choose your language !

Bon Appetit !

NEW! iPhone & Android App !

Dear Readers,
To download our app, simply scan QR code with Bloapp or use the following links.

1) iPhone app:
2) Android app:

Alternatively you may use the search functions as well.

Happy Cooking !

Butter Chicken

Time: 40 minutes
Effort: Easy
Serves: 4

3 chicken breasts, skinned and cut into 3/4" cubes
2 tbsp butter
2 carrots, peeled and diced
1 shallot chopped
1 tsp ground cumin
1 tsp garlic powder
1 tsp garam masala*
2 tsp tomato paste
1 tsp chili paste (optional)
1/2 cup heavy cream
1/2 cup plain yogurt
Salt & Cayenne Pepper
2 bay leaves
(* Garam Masala is a typical Indian spice which is a mixture of: coriander, cumin, ginger,cardamom, cinnamon and bay leaves. Easily found in most grocery stores or specialty shops.)

In a deep skillet saute the shallots and carrots in the butter. Add the chicken and brown on all sides.Add the rest of the ingredients except the yogurt and blend so that the chicken is well coated. Cover and simmer on medium/low for approximately 20 minutes, stirring from time to time. Just before serving, add the yogurt and mix well. Serve with rice, lentils or quinoa.

Broccoli and Sweet Potato Gratin

Time: 45 minutes
Effort: Easy
Serves: 4

2 large sweet potatoes, sliced thickly
1 head of broccoli, core and stems cut
1/2 cup toasted bread crumbs
1/3 cup olive or canola oil
Salt & Pepper

Heat oven to 400oC. Using a steamer, steam the potatoes and broccoli until almost tender. Set aside to cool. Grease (using some of the oil) a round baking dish, neatly arrange the potato slices on the bottom then arrange the broccoli flowerettes on top. Drizzle with oil, sprinkle with salt and pepper and breadcrumbs. Bake in for approximately 15-20 minutes until browned.

Baguette Stuffed with Pate

Time: 15 minutes
Effort: Easy
Serves: 4

1 fresh french baguette
350 gm Liver Pate or Foie Gras

Heat oven to 550oF. Line a baking sheet with foil or parchment paper. Cut the ends off the baguette and carefully scoop out part of the dough in the center (I used a cucumber corer). Cut the pate or foie gras into thick strips, just a little wider than the core of bread you scooped out, and stuff the baguette with as much pate as will fit. Using a sharp knife, cut 1/2" slices and lay on the baking sheet. Bake for approx. 5 minutes or until golden. Serve as an appetizer or with your favorite soup or salad.

Chicken Breast Strips in Red Pepper Sauce

Time: 20 minutes
Effort: Easy
Serves: 4

4 chicken breasts, deskinned and cut into strips
2 red peppers (sweet), cored and cut into strips
1-2 tbsp olive oil
1 large onion thinly sliced
Salt & Pepper to taste
1 tsp chili pepper flakes (optional)

Heat the oil on medium to high in a large skillet. Add the onions and peppers and saute until they are tender. Remove from the skillet and saute the chicken breasts until almost cooked, then add the peppers and onions, salt and pepper and chili pepper flakes, cover and simmer for approximately 10 minutes or until the chicken is well cooked.

Endives with Freshwater Shrimp, Wasabi Cream Cheese and Seaweed

Time: 15 minutes
Effort: East
Serves: 6-8

8-10 Belgian Endive leaves, washed and trimmed
8-10 Freshwater shrimp with tail on (these are the same type of shrimp used for Sushi)
6-8 tsp cream cheese
1/2 to 1 tsp Wasabi
1 tsp lemon juice
1 tsp dark soy sauce
1-2 sheets sushi grade seaweed

Mix the wasabi, lemon juice, soy sauce and cream cheese until well blended. Using a teaspoon or pastry bag, pipe a generous amount of the mixture into each endive leaf. Top neatly with one shrimp on each, pressing down gently to secure. Cut the seaweed into 3/4" strips. Take one strip and quickly wet with warm water and wrap it around the end of one of the endives. Repeat with the rest. Serve as is or with a wedge of lemon.

Cucumber Skins Rolled with Smoked Salmon, Cream Cheese & Caperberries

Time: 20 Minutes
Effort: Easy
Serves: 6-8

1 English Cucumber (seedless)
6-8 slices of Smoked Salmon or Lox
6-8 tbsp cream cheese at room temperature
6-8 Caperberries*

Cut the ends of the cucumber, then cut crosswise again into 1 1/2" pieces as it will make it easier to peel the skin off in one piece. Using a sharp knife carefully peel the cucumber skin off, in a circular motion so that it remains in one piece, almost like a thin piece of paper. Depending on the length of your cucumber, you should have about four 1 1/2" strips. Spread a generous amount of cream cheese on each strip. Take each salmon slice and fold in half lengthwise and lay a slice over each cucumber, pressing down so that it sticks. (A little messy). Using both hands firmly roll up the cucumber, folding in any excess cream cheese and salmon. Take each roll and holding firmly, cut them into 2-3 slices (you should wet and clean your knife in between slicing). Secure each one with a toothpick and repeat with the rest. Garnish with one caperberry on each slice.

*Caperberries are similar to capers however they are larger and come with a stem.

Easiest Red Pepper Jelly

Time: 20 minutes (approx)
Effort: Easy
Makes 1 jar

2 red peppers finely chopped
1 cup Apple Jelly

Saute the red peppers over medium heat in a small saucepan until tender. Add the apple jelly and simmer until the jelly has completely dissolved and the peppers are well incorporated. Pour into a warmed canning jar and chill for several hours on your kitchen counter, then refrigerate until ready to use. It will keep in your fridge for several weeks.
Note, the jelly will not completely solidify, if you prefer a more solid jelly, add 1 tsp unflavored gelatin to the mixture while it is simmering, until all the gelatin has dissolved.

Baguette with Goat Cheese, Red Pepper Jelly and Chorizo

Time: 10 minutes
Effort: Easy
Serves: 8-10

10 slices of fresh Baguette
10 slices of firm goat cheese (from a log) - rind on
10 slices Chorizo
10 tsp Red Pepper Jelly

Place a slice of goat cheese on each baguette slice, top with a teaspoon of red pepper jelly* and a slice of chorizo !

Baguette with Fig Jelly, Salami and Manzanilla Olives

Time: 10 minutes
Effort: Easy
Serves: 8-10

10 slices of fresh Baguette
10 slices of French salami, sliced (I used red wine salami)
10 Manzanilla olives, strained (I used  the Ederki brand which are stuffed with Basque Brebis cheese)
10 tsp Fig Jelly (found in most international grocery stores)
10 toothpicks

Spread one tsp of fig jelly on each baguette slice and top with a slice of salami and one olive. Instert a toothpick to secure. Easy and a great combination of flavors !

Chorizo, Brie & Cucumber Baguette Slices

Time: 10 minutes
Effort: Easy
Serves: 8-10

10 thin slices of fresh Baguette
10 slices of English (seedless) cucumber
10 slices of either Portuguese Chourico, Hungarian Kolbasz or your favorite dry sausage
10 bite size pieces of Brie cheese (1/2" squares), rind removed
10 toothpicks

Top each slice of baguette with a slice of cucumber, chorizo and cheese then insert a toothpick to hold it together. Voila ! (Note: If you want to make the cucumber slices a bit more fancy, before making the slices, carve out strips along the skin so that when you slice it they will look like flowers).

Bite Size Bagels with Cream Cheese & Masago Caviar

Time: 15 minutes
Effort: Easy
Serves: 8 - 10

4 sesame or poppy bagels, halved and then quartered (Make sure they are very fresh)
Approx. 6 tbsp cream cheese
1 cup Masago Caviar (Capelin - found at most Asian grocery stores in the freezer section)
4 slices of lemon, rind removed and broken into small pieces.

Spread the caviar on a large plate in a thin layer. Spread a generous amount of cream cheese on each bagel quarter, then place each piece on the caviar and press down firmly so that when you remove it, it will be well coated. Garnish with a piece of lemon, repeating with the rest of the bagel quarters, then arrange them on a serving plate.

Appetizers Anyone ?

Just a sampling of a few of the appetizers I made over the holidays. I will post the recipes individually.

Individual Maple Panna Cotta with Candied Pecans

Time: 1 hour, 25 minutes for preparation
           Minimum 2 hours refrigeration
Effort: Easy
Serves: 4

2 cups heavy cooking cream (35%)
2 cups buttermilk or milk
2 tbsp plain powdered gelatin
1 cup real Maple Syrup
1 tsp Vanilla essence
1 cup whole pecans
1 cup golden cane sugar
1 egg white, beaten
1 large ziploc bag

Pour 1 3/4 cups of the cream into a medium saucepan and bring to a rolling boil. Set aside to cool for about 10 minutes. In a small bowl, mix the remaining 1/4 cup cream with the gelatin and set aside for 5 minutes until the gelatin has soaked up all the liquid, then turn it into a small saucepan and over medium to low heat stir constantly until the gelatin has melted. Blend the gelatin mixture into the warmed cream and add the buttermilk, vanilla essence and maple syrup, stirring constantly. Pour equal amounts into 4 individual serving cups or glasses (as shown above), cover with plastic wrap and refrigerate for at least 2 hours. (This recipe can be prepared the day before and will keep for 2-3 days in the fridge.) When ready to serve, decorate with candied pecans. (For extra flavor and sweetness, pour a little maple syrup on top of each glass or cup before you add the pecans).

Candied Pecans
Heat oven to 400oF. Beat the egg white in a small bowl, then toss in the pecans and blend so that the pecans are well coated. Strain off the excess egg using a sieve or slotted spoon. Pour the can sugar into a ziploc bag (you can use a bowl if you don't have a bag) and add the pecans. Shake the bag well to ensure the pecans are coated in the sugar. Gently remove each pecan and place them on a cookie sheet lined with parchment paper. Bake in oven for approximately one hour or until golden. Remove and cool. (These are great to use as decorations on desserts and cakes but they are also good tidbits with drinks - or wrap each one with bacon and serve as an appetizer !)

After a few weeks away from my blog, I'm back !

Happy New Year everyone, may it be a happy and healthy one for all.

Keep checking for all the new recipes coming up shortly !