When I first tried to make this cake, I put the pears on top of the batter and baked for 90 minutes. It was delicious and the cake looked very attractive, but since the pears were on top, and the cake has risen substantially, there wasn’t a piece of pear in every bite. That wasn’t good enough! So I decided to lay the pears in the middle of the cake. That worked best! A final sprinkling of ground hazelnuts is all this cake needs. Continue reading
Now, here’s an all-time classic. My mom used to make this when I was growing up. Only, back then, fresh mushrooms were not available at the grocery store. I am so thankful that now, fresh mushrooms are so easy to find. Button mushrooms, oyster, portobello almost any variety is easy to purchase from your local fruit shop. A great sauce to your tenderloin can be the star of your dinner menu and this one is a classic. Continue reading
Undoubtedly the best topping, to any great curry dish. The sweetness of the onions works so well with this spicy dish. You could buy them already fried, from the supermarket, but the home made ones are miles ahead in taste and flavor. I usually use red onions as they are sweeter and have less water, therefore they are crispier when cooked.
Slice them thinly using a mandoline (if you have one) and fry them in plenty of sunflower oil (or any other frying oil of your choice), over medium heat, stirring occasionally. Don’t crowd them in the frying pan, it’s best if you do it in batches. Careful not to burn them, as overcooked onions taste bitter. What you are looking for is a nice golden colour.
When you take them out of the pan, leave them to drain on kitchen paper. The onions will not be really crispy when you take them out of the pan, but they will become crisp after they cool and the paper absorbs the excess oil.
You can keep them sealed in a plastic container for 3 days.
If you love a good, fragrant curry, then put away your store-bought curry powder. Use freshly ground spices like cumin, turmeric and coriander, dry fry them in a pan and smell the difference. In fact, that’s the only thing you will fry in this recipe. To cook the meat you only need to simmer it in coconut milk, together with fragrant spices. Your blender will do most of the work. Continue reading
I call this steak «black» since it gets really dark, almost black after cooking. Dark soy sauce in the marinade is respponsible for it’s dark colour, but also for it’s fantastic flavor. It’s very easy to prepare in advance since the steak needs that extra resting time before slicing. Use aged, very good quality beef fillet for this salad and cook medium-rare. Well-done steak is not an option here. This makes a fantastic lunch or dinner. Continue reading
This must be the ultimate coffee cake. Buttery, dense cake with almonds and a hint of citrus zest, topped with fresh strawberries and preserves then covered in a crunchy, nutty streusel. This is absolutely delicious served plain but its even better served with vanilla ice cream or whipped cream (this way you can eat more!). Continue reading
The first time ever I tried this dish, I thought it was the best grilled chicken I ever tasted. Marinated chicken breast, in lemongrass, ginger and fragrant spices , grilled and served with the most delicious, spicy peanut sauce. Continue reading