Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
Need comfort food during COVID-19? Last year I broadened my interest from corn on the cob, to corn “off the cob” - as in cutting kernels off fresh corn cobs. Mind you, frozen corn is terrific - making this a year-round comfort food! And then there’s BACON. And cream! Enough said!
This is meant to be eaten warm, though it’s still good at room temperature.
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Flour, eggs, water and whatever.
That could well have been "a fundamental" for peasant cooking in Hungary. While I do not know the facts behind this custom, authentic and thorough Hungarian cookbooks will share many recipes for pasta mixed with various things.
Here's noodles with cabbage!
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Singapore Noodles - the descriptor seems designed to make things seem exotic. Probably no one in Singapore has ever heard of this dish.
Was it just a shorthand descriptor implying that the dish contained curry? Did "marketers" reckon that North American diners (at one time) would be more likely to eat "Singapore" Noodles than "curry noodles"? Who knows.
In the KB kitchen this dish, by any name, is a favourite.
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Since vegetarians began to appear at family dinner tables, this Pasta Primavera (from Chatelaine) has been one of my "go to" dishes. I make this almost à la minute, and one guest is usually generous enough to mind the stove and pull this together. With absolutely everything prepped and pre- measured (and with the offer of a clean/funky apron) they seem happy to step up and deal with the 5 steps. 1) oil and onions 2) first set of vegetables 3) add sauce 4) add last two veg and pasta; 5) big finish with onions and sprouts.
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