These tools were used throughout my childhood in the Caribbean, to make pounded root vegetables like yam and dasheen or pounded breadfruit. Similar to West African fufu. The M&P were usually made out of wood, and larger in size than the mortar and pestle you would have seen used on a cooking show. I’m notContinue reading “Mortar & Pestle”
Tag Archives: dinner
Pork rice paper rolls, fried
Discovered rice paper in Australia. Asian food goes beyond take out here. Such a malleable ingredient, I decided to try making something with it at home for the first time. Ingredients 500g pork mince 3 green onions diced Diced or mince ginger to taste 4 cloves of minced garlic diced small brown onion Soy sauceContinue reading “Pork rice paper rolls, fried”
Chicken Alfredo
I was introduced to this meal in America, my Aussie family loves chicken Alfredo. A simple and rich Italian pasta dish. You can use any pasta you like, but no macaroni! Ingredients 300g chicken breast or thigh sliced 50g butter 250g cream 1/4 cup full cream milk 1/2 cup Parmesan cheese Salt and pepper toContinue reading “Chicken Alfredo”
Sometimes fruit salad is a meal, happy meat free Monday!
Vegan Lentil Rice🌱
This is a side I make to go with lamb or goat stews. My Aussie family aren’t fans of lentils, but they like this. It’s a great way to use up left over rice and is a meal on its own if you don’t eat meat. Ingredients 2 cups cold cooked basmati rice 2 carrots,Continue reading “Vegan Lentil Rice🌱”
Mushroom Gravy Pasta
Pasta is one of the most versatile ingredient in the pantry. It’s usually part of the weekly shopping and meal plan. But usually in a tomato sauce. For some cultures pasta is the main event, this recipe is a side dish. This side goes well with lamb or beef. This is a gravy sauce mixedContinue reading “Mushroom Gravy Pasta”
Cabbage
Cabbage is one of they most versatile vegetables. It can be served Hot or cold; it’s affordable, plentiful and delicious. I can’t find a place or culture in the world where it is not in full use. When planning meals, part of the difficulties of planning is finding side dishes that you haven’t already hadContinue reading “Cabbage”
The Polish pierogi
After weeks of research, I’ve made my first attempt at making pierogi. These are meat free, and everyone loves them. These potato dumplins are boiled and then fried in butter, like a pot sticker dumplin. They are most times served with bacon, sauted onions and sour cream on top. These took me 3 hours toContinue reading “The Polish pierogi”
Grande Mangeur 