Don’t be intimated by it’s name. ‘Pesce Al Forno’ is an easy classic Italian fish recipe with veggies and delicious white wine, butter and lemon sauce. Essentially it is just a tray bake, with a white fish fillet as it’s star, served with potatoes, cherry tomatoes, shallots and capers; all swimming in an silky white wine, butter, lemon and parsley sauce. I have used a sole fillet for this one, but you could try it with any firm white fish [like haddock, grouper, halibut, tilapia or pollock]. Go with what ever is freshest down at your local fishmonger.
One of my favourite go-to weekday home cooked meals has got to be a fresh basil pesto sauce. It’s quick, easy and absolutely delicious! You just cannot compare a freshly made sauce, to even the best jared store bought variety. It took me 16 years before my world was brightened by trying the freshly made good stuff and I haven’t looked back ever since.
This salt crusted & lemongrass stuffed fish is one of my newest BBQ favourites. We fell in love with it when we were in Thailand last year and were only too happy to discover it on the menu of Chachawan down the road in Sheung Wan.
I tend not to have a plan on what I want to buy on the way to Gage Street wet market, instead I let what’s fresh and looking good in the seafood stalls inspire dinner’s direction. Today’s sea bream was looking super fresh, so I picked up some lemongrass, coriander and lime leaves with the rest of my weekly vegetable top up. With such a beautiful clear sky weekend, it was a perfect afternoon to fire up the BBQ and remind myself how much I love grilling. Continue reading
This veal escalope recipe is extremely easy and simple to whip up, in 15 minutes. The buttery sauce is light and lifted nicely from the citrus lemony notes, with fresh parsley undertones. The sauce also works really well with pork chops… quick and easy Scaloppine al Limone aka veal escalope with lemon, butter and white wine sauce. Continue reading
One of my all time favourite comfort foods has to be a good old bolognese sauce. After years of experimenting, this is my ultimate recipe for the most delicious bolognese you will every make. Feel free to use it on any shape pasta, but I think it works best when paired with a freshly made fettuccine, as it offers lots of pasta surface area to soak up all those wonderful flavours! Of course, the classic spaghetti works well too.
Making pasta from scratch is easy and well worth the effort! I use 100 grams of 00 flour, to 20 grams of semolina flour, to one organic fresh egg. If you want to make more, than multiply all ingredients proportionally, for this recipe I used e.g. 300 grams 00 Flour, 60 grams semolina flour, x3 eggs. I also add a little splash of white wine, dash of water, dribble of virgin olive oil and a pinch of salt.
Having indulged heavily in the spirit of all things Christmas, we decided we needed a lighter dinner to balance out some of our gluttony. Whilst this smoked salmon and asparagus salad recipe screams all things healthy, it packs a strong flavour punch with both the lemony citrus notes and robust dijon mustard, working together to elevate the taste sensation. The delicate dill complements the salmon with a soft sweetness, and the capers add a subtle natural salty and tangy depth to some of the bites.
No one said healthy needed to be boring. Here is one of the most simple, easy salad recipes that takes only 15 minutes start to finish.
This was drafted, but never posted. So whilst a little old, it is the commentary for the first Cherry Tomato experiment…
After the radish experiment kicked off to such a great start, my excitement was fueled even more for this new endeavour. Whilst I had originally planned to hold off a little on sowing any more seeds, I needed some therapeutic distraction from the real world and found myself just getting stuck in. Continue reading
I have always had a love affair with food. Since moving back to Hong Kong almost 7 years ago, I have enjoyed exploring new tastes, cuisines, smells and ingredients (despite the occasional unpleasant meeting with Mr G.E along the way!). Last year we have moved to a place with more (outside) space. A rare little sun trap, perfect for a micro garden and therapy of the outdoor home variety. I have been encouraged by a healthy curiosity over allotments and cooking shows, featuring a strong grow your own element…. Continue reading
I have always had a love affair with fresh ravioli. It’s possible that on an unconscious level, it reminds me of an Italian equivalent of cantonese dumplings. Having grown up in Hong Kong where there is an abundance of steamed and grilled varieties, these are home foods that are close to my heart.