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Friday, 05 February 2010 10:18 |
 A very authentic thai green curry paste made from the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass and a few other condiments and choicest vegetables makes it a simple irresistible Thai green curry.
I personally like the curry being actually green, hence I grind some fresh coriander leaves or even italian parsely, to give it a burst of emerald color.
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Thursday, 03 September 2009 17:37 |
 A perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable. The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes. |
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Wednesday, 26 August 2009 10:07 |
 The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. Thinly sliced and layered potatoes and cream cooked in a buttered dish with finely minced garlic and some coarsely pounded black pepper.
This dish would be perfect for a buffer supper or potluck and surely would be the first thing to disappear. The dish has very few ingredients but it is oozing with flavor. Happy Cooking
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Wednesday, 26 August 2009 09:12 |
 Eggplant with an asian touch. The combination of eggplant with ginger and soy sauce makes it deliciously slippery and smooth. Serve with hot rice or noodles |
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