Fast food for me falls into two categories – traditional, as in foods that you buy from large chains that include things like, chicken and chips, burgers, pizzas and sandwiches.
There are several ways in which to put eggs and cheese together to make a sandwich but my favourite way is old fashioned by today’s standards, and harkens back to my childhood.
The combination of bread and cheese is one of life’s culinary pleasures. Whether they are cooked together or combined in a sandwich, one bite is never enough.
Two Sundays ago, In Good Taste featured Hummus – a Middle Eastern chickpea spread/dip – topped with Tomato Chutney.
This salad is a meal on its own, but it goes well with grilled or fried seafood, poultry or meat; roasts too.
Just like last week’s Baba Ganoush, Hummus is a Lavantine dish that is well known throughout the Middle East.
Baba Ganoush shares the same main ingredient as Baigan/Eggplant Choka – smoky roasted eggplant.
I want you to think of today’s recipe as a precursor to the recipes that will be shared over the next two Sundays in this column.
Umm, baked custard, it is one of the most comforting sweet treats. Easy to whip up with just a few ingredients, custard makes for a great make-ahead dessert.
My love of curry, particularly fish curry often has me exploring the regional cuisine of India.
This dish works great as a weekday meal and perfect as the entrée for a vegetarian meal.
Melons of all sorts are in season and coming in to season. It is nature’s way of telling us to keep hydrated during the hottest months of the year.
Last Easter I tweaked my Cross Buns recipe that originally had its flour to yeast ratio from my Butterflap recipe.
This peasant dish of ground meat and mashed potatoes feeds a crowd, and at its best, it is comfort food.
Today’s recipe is more about the main ingredient – rice noodles – than the other things that contribute to the composition of the dish.
Consider this – the next time you feel like making and eating Coco-nut Choka, make this coconut chutney.
Sweet, cool, and always refreshing, watermelon is easily a favourite fruit of many.
While the title of this recipe describes it as breakfast bread, it really works great for brunch and afternoon tea too.
What’s on your menu for the upcoming long holiday weekend? You might want to consider adding this meaty savoury dish of steamed spareribs, full of umami flavour to the table.
These Cheese-scallion Rolls pay homage to Chinese Scallion Pancakes. Chinese Scallion Pancakes are like a flaky paratha roti in which sliced scallions are rolled with the dough and then pan-fried.
We all know what Chotah is right? Guyanese-style pancakes that draw influence from Indian cuisine.
Like bread? Like corned beef? Don’t sandwich the two; roll them together. These rolls are perfect for breakfast, brunch, tea, afterschool snack, or for an evening nibble with a hot or cold beverage.
Linguiça calabresa as many of you may already know is a Brazilian cured spicy sausage.
This combo works great for a leisurely breakfast or weekend brunch. But don’t stop there, you can turn it into dessert by sweetening the oats and even adding raisins if you like.
Nuts are a great source of protein and other nutrients. Considered heart-healthy, almonds in particular, which are high in monounsaturated fat can help reduce cholesterol levels in the blood which can lower the risk for heart disease and stroke.