Here Lives A Man with a Pan
Sometimes the simple dishes are the tastiest. This Italian salad combines sweet sun ripened tomatoes with soft buttery mozzarella and fresh basil, covered with a drizzle of olive oil or a simple salad sauce. Enjoy this dish as an entree or have it as a light lunch with fresh crusty bread.
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Muscular and comforting, this is brilliant for a cold night. Feeds 8 with very little effort!!!
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The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot.
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Pastéis de nata date back over 300 years to Belém, a civil parish located west of Lisbon, where they were created by monks in the Jerónimos Monastery. At that time, the nuns and monks used egg whites to starch their clothes, and the left over egg yolks became a major ingredient in desserts, or so the story goes…
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Teriyaki is a cooking technique used in Japanese cuisine in which foods are baked or grilled with a glaze of soy sauce, mirin, and sugar. Deriving from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or baking.
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An easy chickpea salad that you’ll probably make again & again! Often tastes even better the day after with leftovers.
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A Falafel by another name, perhaps… But would it taste so sweet?
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Meunière translates to “Miller’s Wife” and so to cook something à la meunière is to cook it by first dredging it in flour. A Meunière sauce is then a simple preparation of brown butter, chopped parsley, and lemon…
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With the egg whites whipped to stiff cumulonimbus peaks, and grated cheese folded in if you prefer nests, bake the eggs with the yolk in center to appeal to the inner child…
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Quick and delicious week-night meal
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