The Happy Call (happy !!) Pan

Anyone tried the Happy Call non-stick double pan, made in Korea ? It boasts an FDA approved silicone seal that reduces smell, smoke and oil splatter while retaining heat and moisture for juicy, tender food. We have one at home and it is absolutely wonderful – fulfills all its promises. Shorter cooking times, no spatters,…

Fish Tikka a la Sango

Another one of Sango’s easy-to-prepare dishes; prepare in advance … cook in minutes ! 500 gms seer fish (Spanish mackeral), skin and bones removed, cut into 1.5 x 1.5 inch cubes 3/4 cup hung curd * salt to taste 1/2 tsp freshly ground black pepper 1/2 tsp paprika 1 tsp garam masala 1 tbsp each…

Pam’s Masala for Curries

Mona brought with her a small bottle of masala powder and produced magic in the kitchen. This was her mother, Pam’s, basic masala powder, made fresh every year, which she   sent to her daughters in Dubai and Shanghai. The curries are to die for. Masala for Chicken and Meat Curries 1/2 kg dry chilies…

Apricots. Apricots. Apricots.

The fruit is everywhere, warm, orange, gold, offering all kinds of suggestions.                       Sauces. Appetizers. On the side. Three recipes I haven’t yet tried. Sound delicious though. As an accompaniment, from Alon Shaya, Executive Chef and Owner of Shaya in New Orleans. Stir together :…

Elsie’s Prawn Curry

Another dish, south Indian, and easy to make (along the lines of the egg curry … with a couple of omissions and additions). prawns, cleaned, de-veined, shelled 1 big big onion or 2 small small onions (I love the sound of this !!), chopped or sliced 1/2 inch piece of ginger, crushed 3 cloves garlic,…

A Sunday lunch with prosecco and friends

Unplanned, on-the-spur-of-the-moment and impromptu, this lunch was sunny, sparkly, air-conditioned and frothy both in liquid sustenance and atmosphere : good cheer, good friends, good food (even if I say so myself). With Raising Sand (Robert Plant and Alison Krauss), thank you Neena. Menu Prosecco, prosecco, prosecco. And good old G & T. And fresh, tender…

Elizabeth’s Sardine Curry

David and Elizabeth have been endlessly kind, preparing different kinds of food to entice Mum into eating. Sardines, suggested David, a curry of sardines, the easiest thing to make. I had not heard of sardine curry, and the next thing I knew was Elizabeth had made and sent across two versions, one spicier than the…

Mona’s Fish Curry with Raw Mango

My sister in law is visiting, she is one of those gifted people, intuitive and instinctive around food (like Syl, Jen and Kalpana) and everything she makes is simple and superlative. This is her South Indian fish curry, whipped up in no time. 1 kg mackerel   (aka tenggiri, batang … ), cleaned, sliced and…

Prawn Barley Risotto with Chili Gremolata

Here’s another one, part of the weekly mission to source and try out ‘something new’, something different. This was interesting and the addition of a fresh fig salad both brightened and lightened the density of the risotto. Olive oil 1 medium onion, chopped fine 2 cloves garlic, crushed 1 1/2 cups pearl barley 4 cups…

Spice Options

I can’t see myself making these, but found the idea appealing – freshly ground spice mixes for the occasion ! Found this in a magazine, as I do on the odd occasion I read magazines, usually in waiting rooms … Caribbean Jerk (makes 2 tablespoons) Use as a marinade mixed with a little honey and…

A light lunch before Golf !

A reprise of an earlier meal, but better each time, and the pictures speak for themselves !! Grilled Salmon Mango & Kiwi Salad Herbed Mozarella with Beef tomatoes and Basil Mango Sorbet Photographs by A Thomas except pix of mango sorbet, borrowed from http://www.babble.com

Phil’s Seafood BBQ

Fresh from start to finish : from wet market to grill ! It was a very early a.m. wake up, to get to the wet market as the stalls were opening and the fish unloaded … Tekka, stirring to gleaming scales and slippery heaps on the one side, vegetables being unpacked in another, eggs heaped,…

Poached Eggs for Breakfast

So Syl arrived with these silicon containers to poach the eggs. And vinegar was added to the water and a pot set a-boil, and the darn things lowered gently in. Gently.          And into a plate, with slices of smoked salmon and some herbs. Toast. A grind of salt and pepper. Divine.

Bon Appetit

This is to kick off the memories : Paris 2009 with friends : a holiday of the senses, an effervescence of food, an exploration of haute cuisine, gastro-tourism, Michelin stars, Michelin guides and just plain ordinary eating. The compact, businesslike (soon to be rated Michelin discovery) Le Gaigne in the Marais quarter (third arrondissement) makes…

The Mediterranean Way

Much has been written and discussed about this uber-healthy diet and food lifestyle. I came across this set of simple RULES to print and stick on the fridge – so as you don’t forget, or wonder … or lapse. Even if you do, this daily reminder should put back on track very soon. THE MED…

The Chalkboard

A friend emailed a link with the brief comment – interesting. Indeed, it is. Check it out.

Indonesian ‘sambal’ grilled Fish

This has to be one of the easiest and most delish of fish dishes ! Marinate fish fillets with salt and a fair bit of coriander powder (I used mackarel). Pound garlic, green or red chilies and shallots into a coarse paste. Pan fry the fish in minimum oil, remove, add the ground mixture and…

A Light Grilled Fish

The programme calls for 200g of any fish, and one of the gang shared her recipe, with her trademark throw-it-together-depending-on-what’s-in-the-refrigerator. Douse 200gms of Basa (fish) fillet in a coriander, lemongrass and shallot paste moistened with Meyer lemon (off my tree) juice, and a skimpy dribble of olive oil. Grill. I could have another 200gms! From…