Tuesday, August 28, 2012

Parmesan Potato Wedges

These oven baked Parmesan Potato Wedges are perfectly crisp and tasty. The potatoes are tossed together with Parmesan cheese before baking. It can be enjoyed as another side dish to any barbecue or roast dinner, or simply as a light snack. Before serving while still hot, season with sea salt, simply scrumptious!

Parmesan Potato Wedges


6 Medium Yukon Gold Potatoes, scrubbed and cut into quarters
2 Tbsp Olive Oil
½ tsp Garlic Powder
¾ tsp Onion Powder
½ tsp Paprika
½ tsp Sea Salt
Freshly Ground Black Pepper
¼ Cup Sargento Grated Parmesan Cheese


Preheat the oven to 220˚C (425˚F).

Toss the potatoes with olive oil, garlic powder, onion powder, paprika, sea salt, black pepper, and Parmesan cheese.

Arrange the potatoes in a single layer-baking pan. Bake for about 20 minutes; turn once or twice every 5 minutes until the potatoes are crispy and golden brown in color. Remove from the oven and drain on paper towel. Season the potatoes with sea salt, if desired. Serve warm.

Friday, August 24, 2012

Shrimp And Onion Fritters With Red Pepper Chutney

Shrimp And Onion Fritters With Red Pepper Chutney


1 Cup Chickpea Flour, sifted
½ tsp Baking Soda
¾ tsp Sea Salt
½ Cup Water
Freshly Ground Black Pepper
¾ tsp Cayenne Pepper
1 tsp Ground Cumin
2 Shallots, finely chopped
2 Tbsp Finely Chopped Coriander
½ lb Peeled Shrimps, coarsely chopped
Vegetable Oil, for frying

Red Pepper Chutney
3 Red Chilies, seeded and coarsely chopped
½ of Small Red Bell Pepper, seeded and coarsely chopped
20 Large Fresh Mint Leaves, coarsely chopped
2 Tbsp Lemon Juice
1 Clove Garlic, coarsely chopped
½ to ¾ tsp Sea Salt
Freshly Ground Black Pepper
1 Tbsp Slivered Blanched Almonds
1 tsp Chopped Fresh Dill


Make the Chutney: Put all the chilies, pepper, mint, lemon juice, garlic, sea salt, and black pepper into a blender and blend until smooth. Add the almonds and blend again. Pour into a bowl, adjust the seasoning if necessary and mix in the dill.

Combine the chickpea flour, baking soda, and sea salt in a large bowl. Slowly mix in the water to get a thick batter. Add the black pepper, cayenne pepper, cumin, shallots, coriander, and shrimp. Stir and mix well.

Put the oil in a frying pan and set over medium heat. Line a baking tray with paper towels. When the oil is hot, pick up 1 heaping teaspoon of the batter and release it into the hot oil with the help of another teaspoon. Fry fritters for about 6 to 7 minutes or until they are reddish or golden brown in color. Remove the fritters with a slotted spoon and drain on the paper towels. Make a second batch the same way. Serve hot with red pepper chutney.

Makes about 25 to 30 fritters.

{Recipe adapted from: At Home With Madhur Jaffrey}

Friday, August 17, 2012

Chicken Noodle "Alphabet" Soup

Chicken Noodle "Alphabet" Soup


2 Pieces (500g) of Boneless and Skinless Chicken Breast
2 to 3 Tbsp Olive Oil

1 Large Yellow Onion, diced

2 Cloves Garlic, chopped
2 Carrots, peeled and diced

3 Ribs Celery, diced

1 Large Yellow Potato, diced
1 Tin (14oz/398ml) Diced Tomatoes

1 tsp Italian Seasoning
About 8 Cups of Chicken Stock
½ Cup Alphabet Pasta

Flat Leaf Parsley, chopped

Sea Salt

Freshly Ground Black Pepper


Heat the olive oil in a stockpot over high heat. Season the chicken with sea salt and black pepper. Brown the chicken and set aside.

Reduce the heat to medium-high; add the onion and garlic, and stirring frequently until it is golden brown. Mix in the, carrot, celery, potato, Italian seasoning, with a little salt and pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 5 minutes. Then add the diced tomatoes, chicken, and chicken stock.

Bring the soup to a boil, remove any impurities, and reduce the heat and simmer, covered, for about 15 to 20 minutes. Remove the chicken and mix in the pasta. Shred, cubed, or slice the chicken into smaller pieces and return the chicken to the pot and continue to simmer for about 20 minutes. Season the soup with sea salt and pepper and serve warm with some chopped parsley.

Monday, August 6, 2012


Fajitas are prefect for casual entertaining at home. It's always fun to get everyone involved, hands-on, to assemble and roll-up their own fajitas. This Mexican inspired meal is simple to prepare at home, just marinate the meat ahead of time, prepare the condiments, and when you are ready to serve, fire-up the barbecue and start cooking. Enjoy! 

Fajitas (Chicken or Beef)


2 lbs Skinless Chicken Breast or Rib-eye Steak, thinly slice the meat across the grain.
4 cloves of Garlic, finely chopped
2 Jalapeno Peppers, seeded and finely chopped
4 stalk Scallions, finely chopped
5 Tbsp Fresh Cilantro, finely chopped
2 tsp Red Pepper Flakes
1 1/2 tsp Ground Coriander
1 tsp Ground Aniseeds
1 1/2 tsp Ground Cumin
5 Tbsp Olive Oil
2 Limes, juiced
Sea Salt to taste

2 Medium White Onion, halved, sliced
1 Green Pepper, seeded and sliced
1 Red Pepper, seeded and sliced

Shredded Tex-Mex Cheese Blend
Fresh Salsa
Tortilla Wraps, warmed
Lime Wedges


Combine the chicken or beef, garlic, peppers, scallions, cilantro, chili flakes, ground coriander, ground aniseeds, ground cumin, olive oil, lime juice, and sea salt. Marinate the meat for at least 3 hours, but preferably overnight in the refrigerator.

Remove the meat from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Place a large cast iron pan on the grill. Cook the chicken meat in batches until fully cooked or until the beef are cooked to your desired doneness.

When the meat is ready, add the onion and red and green bell peppers to the pan and sauté over medium-high heat until softened, about 4 minutes.

To serve, place the warmed tortillas, chicken, tortillas, cheese, guacamole, salsa, and lime wedges on the table and let diners assemble their own filled tortillas.

Serves 6 to 8

Thursday, August 2, 2012

Banana Scones

Enjoy this moist and delicious Banana Scones, preferably warm from the oven. They are great with homemade strawberry jam and is a perfect complement to your afternoon cuppa or tea.

Banana Scones


2 ½ Cups (375 g) All-Purpose Flour + extra for dusting

1/3 Cup Sugar

1 tsp Baking Powder
¼ tsp Baking Soda

½ tsp Sea Salt
8 Tbsp (1 Stick) Unsalted Butter, cubed and chilled

2 Medium Sized Ripe Bananas
1 tsp Vanilla
2 Tbsp Rum
1 Large Egg
¼ Cup Whipping Cream

Egg Wash

1 Egg
1 Tbsp Whipping Cream


With the rack in the middle position, preheat the oven to 400˚F (200˚C). Line a cookie sheet with 2 layer of parchment paper.

Mash the bananas in a large bowl. Then mix in vanilla, rum, egg, and cream with a rubber spatula.

In a food processor, combine the flour, sugar, baking powder, baking soda, and sea salt. Add the butter and pulse until the butter pieces are pea-sized. Add the wet ingredients and pulse just long enough to moisten the flour.

On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. Brush the tops with egg wash and bake until golden brown, 18 to 20 minutes. Let cool on a rack, and serve warm or at room temperature.

Makes 8 to 10 Scones