Wednesday, 17 February 2010

Lemon, lime & clementine jellies

I've recently rediscovered jellies and decided to invite them as regular dessert guest to our dinner table. A guest who's basically fat-free, low-on-calories-ish and enjoyed by kids and adults alike. Yes, adults as well. Reminisce the fun you had with jell-o shots. My version does not include any alcohol - my oldest son is only 3, give him a few more years, please - but it should taste spectacular when spiked with limoncello or just plain vodka.
 

Sunday, 14 February 2010

Chinese chicken dumplings

I spent a large part of my childhood in Beijing, China. Stir-fries, rice dishes and filled dumplings - jiaozi (or gau gee in Cantonese and gyoza in Japanese) - have since become second food nature to me. I live in Europe now, but it's Chinese New Year, the year of large striped kitty cat, and I suddenly have a craving for traditional Chinese food. Enter the crazy idea of making jiaozi from scratch. Ok, so not entirely from scratch as I'm planning to buy ready-made wrappers, but it's a long way from buying frozen dumplings from the Asian supermarket for a quick dinner. The last time I actually saw someone MANUALLY making jiaozi was back in the 80s, but hey, it's the eve of the year of the Tiger and we're ready to cook...
 

Wednesday, 10 February 2010

Porcini risotto

Build it and they will come. Or in my case - cook it and she will eat it. My wife doesn't like risotto. She mentions it a-plenty when there's even the slightest chance that the food related thoughts I'm about to put into to audible words contain ANY reference to that wonderfully indulgent pièce de italian food résistance. And normally I would give in and go ahead and cook...soup, another stir-fry or some other culinary quick-fix. Every once in a while, however, I decide that I have been deprived for too long and, despite my lovely wife kicking and screaming (ok. it's not THAT bad), just go for it and cook a risotto. And she will it eat. And the words Mmmh, tasty will cross her lips. Everytime. Ree-SOH-toh - an Italian slow food opera in four acts.

Saturday, 6 February 2010

Moroccan-style fish stew

We try to eat a balanced diet at home. Honestly. So fish is on our plates once or twice a week. As my wife got bored with various fried takes on fish it was time to try out something new. In the past I've already tried a Sicilian-style fish stew with couscous (as featured in BBC GoodFood) and a Moroccan fish stew (without couscous) by Aussie chef Bill Granger. This time I though I'd try and combine those two recipes for something a bit different.
 

Thursday, 4 February 2010

Super-healthy breakfast muffins

Muffins are a wonderfully diverse food bunch. Super-easy to make too. You can make them almost cupcake-y with chocolate bits and other sweet ingredients... or go for a more healthy approach and fill them with dried or fresh fruit pieces or even veggies like grated carrots or zucchini. My very own version here, is a fiber-packed breakfast-on-the-run, or, as in my son's case, a mid-morning kindergarten snack. It's loosely based on a recipe for wholemeal blueberry muffins from Gordon Ramsey's Healthy Appetite...except without blueberries, and a few other minor changes.
 

Monday, 1 February 2010

Turkey schnitzel 'Wiener Art' with potato salad

Only a schnitzel made with veal is a genuine Wiener Schnitzel. Everything else is called [meat of choice] schnitzel Wiener Art (i.e. the Viennese way). The Wiener Art (= Viennese way) of my turkey schnitzel refers to the method of breading the meat: 1. seasoned flour 2. beaten egg and  3. breadcrumbs.