Beancurd skin is a side product of tofu production, often used in making dim sum. Here I’ve used the same filling to stuff two different styles of beancurd skin. You will need: 1… Continue reading
As we had some Gnocchi left over from last night and didn’t want to waste it, for lunch today I made a sauce from stuff in the fridge that needed to be used… Continue reading
I have been curious about trying to make gnocchi for a while. They make it look so easy on TV. It turns out it wasn’t. That, and the timing of this dish, proved… Continue reading
I didn’t have a lot of time yesterday evening to cook as we were off to the cinema so I found a quick meal. The Corn fritters sounded tasty and were. The whole… Continue reading
Nothing like a stomach bug to put you off experimental cooking.
Another belated posting. Last night’s dinner was from the recipe book Easy Vegan. I’m not vegan, myself, vegan dishes are, by definition vegetarian. For this recipe you will need: 1 large eggplant… Continue reading
Looking for a quick and easy late supper to take the winter chill off, I pulled out a bunch of asparagus and this recipe for Asparagus, Shandong Style from Serious Eats. Unusually I… Continue reading