Tuesday, 31 August 2010

Parmesan-crusted fish fingers


Kids LOVE fish fingers. And for most this is the only acceptable way to eat fish and getting their fill of those oh-so-important omega-3 fatty acids. But if you're like me and feel bad about having to head to the frozen-foods section and picking up the usual ready-made version, then this recipe is for you. It makes for a bit more interesting tasting fish fingers and I've adapted it from Aussie-chef Bill Granger's book Simply Bill.

Saturday, 7 August 2010

Wasabi cheese


During a recent trip to my local Billa supermarket an oddity at the cheese counter caught my eye: green-colored cheese.  And last time I checked St. Paddy's day was in March not in August. The label read Wasabi Gouda. WTF? Was this the latest lame attempt of making a plain product or dish sound interesting by hitching a ride on the Wasabi bandwagon? Except the coated peas I developed a dislike for all other Wasabi byproducts. But I still had to give any green cheese a fighting chance by at least giving it a try.

Aaaaand..... it was good. Really tasty. Gouda texture and a distinct, but not overpowering Wasabi taste. According to the list of ingredients it contains horseradish and Wasabi paste. I will definitely buy it more often.

Sunday, 1 August 2010

Super-quick Hummus-tahina dip

Hummus (also spelled hoummous, or hoummus, or hummous, or hommos or ...) is THE cornerstone of any Middle Eastern appetizer platter, or Meze. Mostly used as a dip alongside baba ganoush it is also a great spread and healthy Mayo-alternative for sandwiches and burgers. This is the shortcut version of the recipe my Dad once explained to me. The long version would include using dried chickpeas (in the US also known as garbanzo beans) and soaking them overnight in water. Overnight or 5 minutes. You decide which suits you more. And there's hardly any difference in the quality of the outcome.

Sunday, 18 July 2010

Baba Ghanoush

As Vienna is currently besieged by a heat wave (and 36°C + humidity qualifies as a heatwave when you live in a city with hardly ANY air-conditioning) and LIGHT cooking is the order.


Baba Ghanoush, or Baba Ghanouj, apparently means something like 'Daddy's little girl' or 'Daddy's darling' in Arabic.  It is an integral element of a Meze, a selection of appetizer dishes that is very popular in the Eastern Mediterranean and the equivalent of the Spanish tapas.

This is a great recipe for having people over as it can be made a day or two ahead. And the taste gets even better if you keep it in the fridge for a day before serving.

Friday, 9 July 2010

Cheese-soufflé buckwheat blinis with salmon and eggs

Breakfast recipes, better yet, BRUNCH recipes, hold a special place in my heart. So when I discovered this recipe by Sophie Dahl ... Roald Dahl's granddaughter btw. Fascinating, I know ... in the April 2009 edition of BBC Good Food magazine I knew I had to give it a try.  Savory-cheesy pancakes with salmon and scrambled eggs? This has me written all over it.

Sunday, 27 June 2010

California trip - a review


I did not abandon my blog. I was busy vacationing with the family in California for almost four weeks... and then I was swamped with work... and then... OK, OK, enough with the excuses. I'm back at it. Really.

So... California. I'd never been there, but since that's where my wife is from, we figured it was high time we visited. And the trip was - to use the local lingo - TOTALLY RAD. We started off in Los Angeles, in Valley Village to be precise. Spent ten days in and around L.A., then flew north to explore San Francisco for a few days after which we rented a car to leisurely drive down Highway #1 all the way down Oxnard (between L.A. and Santa Barbara).