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.