Aug 18, 2008
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As usual, don’t let the number of ingredients scare you off. Lasagna is admittedly a little time consuming, but the results are well worth it. Make it ahead of hand and freeze it for when you don’t have time to cook. It’s almost impossible to mess up so try it today!
Aug 11, 2008
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Don’t let the number of ingredients in this dish scare you off – it’s easier than it looks. I’ve paired it here with pork chops, but any meat will do nicely. You’ll notice that I’ve done the pork chops to a medium wellness here. Thanks to advances in technology, Trichinosis has been eliminated in our food supply which means you can eat pork rare if you want to.
Aug 5, 2008
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The cucumber and parsley add a coolness to this dish which makes it perfect for a warm summer’s night. It’s quick, easy and most importantly, tasty. Pair it off with a nice white and voila, a simple dinner.
Jun 21, 2008
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Fish has somewhat of a reputation for being difficult to cook. Where that reputation came from, I’ll never know. Here’s a quick and easy salmon recipe that I blatantly borrowed from Gordon Ramsay. It can be prepped and cooked in under 30 minutes which makes it ideal for a quick evening meal (or a date). You’ll impress girls with this. Promise. Read the rest of this entry »
May 16, 2008
It’s known in Korean restaurants as Haemool Pageon, but I like to call them Hamal Pigeons. Order it my way in Korean restaurants and waiters will either graciously attempt to teach you the correct pronunciation or give you the thousand-dagger stare – either way, hilarity ensues. Read the rest of this entry »
Apr 27, 2008
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The problem with making a large amount of food is that you have leftovers. When you follow a recipe like mine, you have a lot of leftovers. This means that you have to come up with creative ways of making those leftovers so that you aren’t stuck eating the same thing three times a day for a week.
Apr 26, 2008
As designation exams loom, I’ve come to appreciate the convenience of one pot stews that you can just set and forget. Leftovers store well and not much is lost in the way of texture or flavour when you reheat things. These types of dishes usually freeze well too. Read the rest of this entry »
Apr 23, 2008
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As promised, here is the first derivative recipe I’m posting from my base pancake recipe found here. The ingredients are much the same with the addition of some chocolate to the pancakes. If you are really itching to get diabetes, I’d suggest taking something like a Mars bar, chopping it up and chucking it into the mix. This recipe is enough to give you a sugar high for an hour or so before you succumb to a food coma. Read the rest of this entry »
Apr 8, 2008
On a cold rainy winter day, nothing hits the spot better than some hearty stew. No need to stick to the ingredients list – feel free to substitute anything you may have in your fridge. A lot of ingredients I know, but the prep time is minimal once you chuck everything in. Here’s a pic of the ingredients I used for this particular dish to give you an idea of portioning. Read the rest of this entry »
Apr 1, 2008
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I lack the knowledge to make a proper pie crust, so here’s my attempt at the next best thing. The filing can be substituted with other fruit of course. This recipe makes six ramekins worth, but can easily be scaled up or down as needed. Read the rest of this entry »
