I’m slowly starting to have
less and less fewer and fewer (sorry teach Stannis) recipes to chose from and most probably I’ve already went thru half of the book How to Be a Better Cook, by Lorraine Pascale. So far I’ve learned about a variate of ingredients, small tricks and techniques and discovered some interesting flavors. Nevertheless there is still more to come and I can’t wait to try everything….unless it has cucumbers.
Cucumber Bites and Feta, Dill and Pomogranate….I have no comments here, I just hate raw cucumber. I usually take it out of sandwiches, make a disgusted face whenever I see it in salads, throw it in the bin…bleah….I made these cause I had to, but after I took the photos I immediately put the cheese on a piece of bread and the cucumber in the trash. BUT…I’ll eat a pickled one any time of the day .
Mummy sausages made perfect sense since I’ve prepared everything on the same day as Halloween. But that’s about the only way I celebrated this borrowed holiday. It can be a lot of fun, not only dressing up but also with food. Nevertheless, since it’s not something I grew up with, I have the right to either be in the mood or not. The recipe would be really difficult if I’d decide to make the puff pastry myself, but I stuck to the recipe and bough it .
Chickpeas Falafel with Tzatiki on Pita Bread….falafel are a type of patties, but I like to think of them as vegetarian meat balls . This is the second time I make patties from Lorraine’s Pascale book and I’m really enjoying the variation. The one I made with fish would probably go excellent with some buns, kinda like a burger.
Szechuan Shrimps with Chilli Soy Sauce were delicious, an amazing and easy finger food or snack. Usually shrimps (or prawns, don’t make much of a difference when it comes to food) take only minutes to cook so i really recommend using them. These were fried in olive oil and szechuan pepper and dipped in the chilly soy sauce.
All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.