Leafing once more through Gran Cocina Latina by Maricel Presilla, an extraordinary cookbook I was offered by a very kind friend, I stumbled upon Peruvian Pork Adobo. It reminded me of the New Mexican Carne Adovada from MJ’s Kitchen, which I had mentally bookmarked, but never cooked. The name ressemblance is not accidental because, even…Continue Reading “Carne Adovada, or Slow-Baked Pork in Chilli Sauce”
After Filo Rolls with Chilli and Feta it seems strange to write once more about chilli as the protagonist, but I really couldn’t resist sharing it while I’m still in the middle of chilli roasting frenzy. This Europeanised version of MJ’s Green Chile Pecan Cheese Spread, containing Greek yogurt and walnuts instead of cream cheese and pecans, is a fantastic treat for a…Continue Reading “Roasted Green Chilli Spread with Greek Yogurt and Walnuts”
We are in the middle of the carrot cake season. Many bloggers have already written about this cold-weather dessert and, as it often happens with such popular sweets, there are myriads of versions. I have been faithful to exactly the same recipe for the last fifteen years, so you will be surprised if I say…Continue Reading “Moist Carrot Cake”
Last weeks of summer are the best moment to make your own ketchup, but if you consider it an easily copied and uncomplicated sauce, think again. For long years all the home-made specimens I tasted or tried to make were only distant and ridiculous wannabes, not even meriting to be labelled as “ketchup”. Accepting the…Continue Reading “Ketchup”
As soon as I saw a Low-Fat Banana Bread on Jeno’s blog (Weeknite Meals) I thought it looked and sounded very similar to the Applesauce Cake I make. I promised Jeno I would post my recipe and I hope she will forgive me for being so terribly late! I have found this recipe in Boston…Continue Reading “Eggless Applesauce Cake”
I have a very quickly growing affection for scallops. They are delicious, smell divinely (the detail which I find rare in seafood), are beautiful and even very pleasant to manipulate – I love their soft texture and smooth surface. They are also difficult to spoil, the only faux pas being overcooking. Not to mention the low-calorie…Continue Reading “Deep-Fried Scallops”