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Asparagus Crepes
Crepes are a wonderfully versatile food that can be enjoyed for
breakfast, dinner and even appetizer. Here is an asparagus
crepes recipe that can be served as either an appetizer or
coupled with soup for a light lunch.
Asparagus Crepes
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Chicken Tetrazzini
This delicious and easy to make pasta dish is a meal on its own! A cream sauce is the signature of this pasta casserole that is believed to be invented in San Francisco, where it was named after the then-famous opera star Luisa Tetrazzini.
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Christmas Recipes: Main Dishes. No.12 of 12 - Spinach and Mushroom Pancakes
Christmas recipe serves: 4
calories per serving: 375
preparation time: 1 hour plus standing & soaking
cooking time: 1 hour 30 minutes
suitable for freezing (pancakes only)
Christmas recipe ingredients:
white flour, plain 50 g (2 oz)...
Heart Healthy Baslamic Vinegar Salad
This is a fresh, crisp salad that is also good for the heart. This tasty salad goes well with just about any meat, poultry, fish or pasta dish. Recipe: 1 red Pepper 1 Yellow Pepper 1/2 Cucumber 1/4 Red Onion 1 C. Black Olives or Green...
In Grandma's Kitchen (Part I)
One of my fondest childhood memories is being in the kitchen with my Hungarian grandmother. I loved watching her chopping vegetables, kneading dough, and leaning over bubbling pots in a kitchen that was always filled with wonderful aromas. I’d...
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Curry - A Journey
Due to a childhood in the Middle East, I was practically brought
up on curry. My first memories of it are eating curried goat in
the fire station of Dubai airport in about 1962. My dad was the
airport manager and the Chief Fire Officer and his family were
our good friends and neighbours. The firemen cooked for our two
families - fiery hot curry for the adults and a much milder
version for us kids. Some of the men were of Arabic origins and
some of Indian so I think the resulting meal was something of a
mixture.
I remember we were offered chairs and cutlery but we preferred
to sit on the floor and in the traditional manner, ate only with
our right hands. This posed something of a problem for my mother
as she was left-handed - she avoided making inexcusable gaffes
by sitting on her left hand until the meal was over.
We learnt to roll rice into balls and with the aid of chapattis
(wheat flour flatbreads), scooped up the curry and popped it
into our mouths without making too much mess. I don't think I
ate curry again in that way until many years later when I
visited Goa and, at a spice plantation, was once again faced
with banana leaf plates and fingers only. Bizarrely, in a nearby
clearing, was a pink porcelain, pedestal hand basin with a hose
pipe attached to the tap, fully supplied with soap and hand
towels.
During those days of being expatriates in foreign lands, the
British developed a liking for curry lunch on a Sunday.
Doubtless this originated in India in the days of the Raj but
still found its way to the Middle East and Africa. A group of
friends would gather either at one of their houses or the local
club. There would be beers or gins and tonics first (cola or
fizzy orange for the kids). There wouldn't be a choice of
curries, as I recall, it was always chicken and no matter where
we ate it and it always tasted the same. The accompaniments
didn't vary much either but we didn't mind. There would be
poppadoms, mango
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chutney and a variety of sambals - chopped
fruits and salad stuff which might include any or all of banana,
pineapple, apple, tomato, cucumber, onion, desiccated coconut,
peanuts and raisins or sultanas. With luck there would be
chapattis too.
My next curry experiences were back in England. How different it
all was. Indian restaurants furnished in red velvet with flocked
wallpaper in gold. All sorts of different curries - not only the
main ingredient but the mix of spices and flavourings. There
were choices of plain or spicy poppadoms, different breads and
vegetable curries and dahls as well, no sambals though! On the
down side, these curries were often rather greasy and we always
thought of them as being terribly fattening - naughty but oh so
nice! The saviour, if conscience got the better of us was
Tandoori-cooked meats. These were marinated in yoghurt and spice
paste and cooked in a Tandoor (an earthenware charcoal oven), so
were in effect grilled and much healthier.
Change again then when I finally visited India in 1988 and
discovered that meat curries were the exception rather than the
rule. Many Indians are vegetarians so paneer (similar to cottage
cheese) is popular as are the many dishes made with pulses and
vegetables. There was no trace of the greasiness found in
restaurants in the UK and the flavours were quite different too.
This voyage of discovery culminated in a determination to learn
how to reproduce Indian food in my own home but more of that in
another article.
About the author:
Liz Canham:
As well as a love of Asian cooking and travel as you can see in
her Asian Food and Cookery and Travellers' Tales websites, Liz seeks to
help newcomers to the world of internet marketing from her Liz-e-Biz.com
website.
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