I’ve always had this fascination for southern Cajun and Creole food. Although I can’t say I’ve eaten enough of it to understand what it’s all about but I am curious nevertheless. Their flavours appear bold, daring and not for the faint-hearted.
Archive for July, 2011
Unless you’re allergic to nuts, I see no reason why anyone wouldn’t like this combination. Peanut butter always appeals something to our childhood. Although I have never made PBJs (not my favourite thing) but I remember my mother giving us toasted bread with peanut butter and condensed milk. Anything was good with condensed milk then.
Purists would argue that this recipe should be called Cottage Pie instead because the original Shepherd’s Pie used lamb instead of beef. For as long as I can remember, I’ve always had beef Shepherd’s Pie, probably because lamb is not cheap in this country.
This is tomato sauce, not tomato ketchup although you could totally make your own ketchup too. This sauce is so versatile, you can use it on pizzas, bolognese, shepherd’s pie, chicken parmigiana, enchiladas….any dish that you think could do with a tomato sauce mix or base.
I have ever even heard of Pastitsio until I watched this clip of Chef Rick Stein making this dish from one of his Mediterranean Escape series. Rick Stein and Keith Floyd flourished around the same time together to become established chefs. Rick Stein also made an appearance in Malaysia and claimed his favourite dish was [...]