What Kim Ate (& Grew)

The recipe book that every Italian home has (or should have) – Silver Spoon

This is a very quick and tasty light meal. I was worried that the olives would overwhelm the dish so I only put a few in. It ended up working well. It had the tartness of the olives, the saltiness of the feta and the sourness of the lemon dressing. If you don’t like olives [...]

Living in the middle of town has changed what and how I eat. It’s too easy to go out and buy yummy seafood mee goreng from KK or visit a cafe for coffee and a toasted panini. While it’s very pleasant it costs a bit more and isn’t always so good for the whole “healthy [...]

You might have seen my earlier post about the problems I have with cooking mushrooms. Things had improved, but I knew there was room to do better…and today I found it (with the help of a little pointer from a magazine). For this technique you need: mushrooms (say 20 brown caps) a good non-stick frying [...]

Now is the time, Now is the season. It is the fresh scallop time of year. For our first scallop dish we made a fettucine, aioli and dill pasta. We made it the easy way, just added a bit of “Cotterill and Rouse” aioli and dill sauce (4 tablespoons) to the pasta before serving. The [...]

A vegetarian hash stack is a great Sunday brunch idea, especially when you’re trying to find the middle ground between fruit salad and a full on heart attack producing traditional big breakfast. Hash Stack Ingredients (per person) 1 large egg, fried 2 large patties, fried (see Potato, Kidney bean, Carrot, Corn and Leek Patty) Roasted [...]

Potato Pizza is a simple way of combining both major food groups into one delicious meal. In the past I’ve always had problems getting the potatoes just how I want them. Either they’re too leathery, or too hard and underdone, or … just not as good as they should be. Indeed, I would say that [...]

If you’re afraid of lentils but intrigued by them at the same time, then now might be the time to give cooking them a go. Red lentils give this pasta sauce a nice thick, smooth taste. Best of all it’s extremely quick and simple to make. I’ve used it for: Eggplant Moussaka Baked potato toppings [...]