Tapas

In the end I had two tapas nights: one at my mum’s house, and one in our new place. There were so many things I wanted to try, but I have to say, I had mixed results. Tapas 1 The first night featured gazpacho, croquettes, salads, mini tortilla, stuffed mushrooms, tomatoes with sausages, and olives….

Vegan Khinkali

It seems that every language, cultural or ethnic group who cook their food and have access to some sort of flour have their own version of the filling-filled pastry lump I know as a dumpling. Italy has ravioli, Russia has pelmeni and varenki, Poland has perogi, Azerbaijan has dushbere, Armenia has manti, Chile has pantrucas,…

Eggplant and mushrooms and walnuts, of course

Kamarjoba! (Yup, that’s the only word, other than bread, that I can say in Georgian). Last night’s dinner was intended to be all Georgian, all the way, however, of course, it didn’t quite turn out that way. I had intended to make my own version of the fabulous eggplant and cinnamon dish that I get…

Risotto and arancini

Probably my favourite little-food-that-goes-on-trays-at-work-things is arancini (risotto balls). I especially love the ones with something cheesy in the middle.(yes there’s a theme – I like cheesy stuff). I also love risotto, having discovered it as an easy, cheap and filling meal when I was at uni, and we eat it often now, although it usually…

Stromboli (ok so not exactly Italian)

I’ve seen it around, but I’ve never actually eaten stromboli before. Its basically pizza, rolled up to make a loaf. I was about to tell you that Stromboli came from Sicily, and was named after the eponymous volcano. I’m certain I read that somewhere. If I did, the lying liar of a web article appears…

beouf bourguingon

At the risk of being very clichéd (ooh, French word), I’m going to ask… have you seen Julie and Julia? If you haven’t, as a food blog reader, you should. If you have, you’ll know that Beouf Bourguingon has become the dish that all food-bloggers must cook and write about, and so you’ll understand my…

tart n stuff

On the menu this post is a tart, a salad, and some paté (i totally just worked out how to add accent I might be slow to the game, but I’m still pretty pleased with myself). First, the mushroom pate. I sort of made this up as I went. I ground walnuts and green onion…

Scattered Sushi

Scattered sushi, or bara sushi, or chirashi, is basically just potential sushi fillings/toppings arranged over rice in an interesting way. Some people make it by actually just scattering the toppings, but others pay a great deal of attention to presentation. There are so many gorgeous scattered sushi pics around, and to get an idea of…

The taste of Autumn

According to Practical Japanese Cooking, Yudofu, or simmered tofu, has become so synonymous with Autumn that the word is now considered a ‘season word’. Essentially just blocks of tofu simmered in barely flavoured water and served with condiments, I thought this dish was likely to be too bland for our salt-addicted household. Boy was I…