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BLOCK of KNIVES: Aubergine brinjal eggplant melanzane snacks

http://blockofknives.blogspot.com/2010/06/aubergine-brinjal-eggplant-melanzane.html

Aubergine brinjal eggplant melanzane snacks. 2 medium or equivalent aubergines. Beat egg in bowl, then add milk and then flour. Mix with a whisk, it makes everything smoother quicker. Add big pinch salt and pepper. you should have a medium heavy batter. Slice your aubergines about 1/2 cm thick. Test by eating one. Try and get hold of some of the Coriander Atchar it is the business. Subscribe to: Post Comments (Atom). Favourite ingredients of the moment. Long live parmigiano reggiano! How Am I Doing?

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BLOCK of KNIVES: Revival

http://blockofknives.blogspot.com/2010/08/revival.html

I am so sorry to have been so absent from my Blog. I have been cooking - that's for sure, just not sharing.ouch. But I'm back.and as the holy cow suggests I am totally becoming an Indian. That's with regard to all things culinary and well possibly much, much more. Today is helluva rainy in Cape Town and perfect weather for a chickpea curry, also known as Chana Masala. Oooooh with the fluffy Basmati rice and roti / paratha /chapati , if you're lucky. 1 medium onion chopped finely. 1 tbsp ground coriander.

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BLOCK of KNIVES: May 2010

http://blockofknives.blogspot.com/2010_05_01_archive.html

How to kick the birthday blues in the bum. Ah hawouldn't you like to know.especially if you're about to turn.ah who cares, life is for living. But - if you feel like creating extra extra cheer, don't wait around for someone to make you an old fashioned cake - make one yourself.a serious cake, not too fancy on the outside, but just delicious on the inside. Then put candles in it and sing happy birthday to yourself - jokes. All things Grand : the Bath House and the Fish Curry. While spending an entire week...

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BLOCK of KNIVES: April 2010

http://blockofknives.blogspot.com/2010_04_01_archive.html

The Friendly Chef - AUTUMN MENUS. Below this post I have created some menus to inspire us to eat well, and cook of course. Please feel free to call me if you would like to learn to make any of these recipes or anything else, like fry an egg. ;). The Friendly Chef aka Melisa Clayton. 073 77 53 141. Timbale of Aubergines with Parmesan and Tomato. Braised Oxtail with Polenta. Julie´s moist, dark Chocolate Cake with Single Cream. Salt Herring with Creme fraiche, Apples and Onion. Fish Soup with Brandy. This ...

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BLOCK of KNIVES: August 2010

http://blockofknives.blogspot.com/2010_08_01_archive.html

I am so sorry to have been so absent from my Blog. I have been cooking - that's for sure, just not sharing.ouch. But I'm back.and as the holy cow suggests I am totally becoming an Indian. That's with regard to all things culinary and well possibly much, much more. Today is helluva rainy in Cape Town and perfect weather for a chickpea curry, also known as Chana Masala. Oooooh with the fluffy Basmati rice and roti / paratha /chapati , if you're lucky. 1 medium onion chopped finely. 1 tbsp ground coriander.

blockofknives.blogspot.com

BLOCK of KNIVES: Autumn Menu

http://blockofknives.blogspot.com/2010/04/autumn-menu.html

Timbale of Aubergines with Parmesan and Tomato. Braised Oxtail with Polenta. Julie´s moist, dark Chocolate Cake with Single Cream. Subscribe to: Post Comments (Atom). Favourite ingredients of the moment. Long live parmigiano reggiano! Blackberry jam -oh lordy. How Am I Doing? ROBBERG SEAFOOD SAFARI 044 501 2620 - Candlewood Centre, Theron St, Industrial Area, Plettenberg Bay karin@robberg.co.za fresh fish, spices, shellfish, herbs, exotic condiments. View my complete profile.

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BLOCK of KNIVES: Perfect Poached Egg

http://blockofknives.blogspot.com/2010/03/perfect-poached-egg.html

I was recently informed that when your friends order poached eggs at a breakfast joint, its a bit of risky thing. You think they're either foolish or ballsy. It depends on the breakfast joint and so many other things. The point being that the poached egg can go any way. Will you ever be able to recover from eating raw egg white? Is that what most people fear? I certainly wouldnt, and its the reason I didnt eat eggs until the ripe age of 24. Raw white freaks me out. 15ml vinegar -any kind. Serving suggest...

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BLOCK of KNIVES: Spotted in Plettenberg Bay

http://blockofknives.blogspot.com/2010/05/spotted-in-plettenberg-bay.html

Spotted in Plettenberg Bay. What have we here? While enjoying a whole week of wedding festivities ( like in the old days, or eastern style countries) I encountered these beauties. These are "regte egte" porcini mushrooms from the pine forests around Plett and Knysna. Just another reason, apart from the natural splendidness of the place, to live there. Chris and Karin Kastern. Subscribe to: Post Comments (Atom). Favourite ingredients of the moment. Long live parmigiano reggiano! Blackberry jam -oh lordy.

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BLOCK of KNIVES: Favourite Pasta Forever

http://blockofknives.blogspot.com/2010/06/favourite-pasta-forever.html

I suspect that like aubergines, this pasta dish has many names, depending on where you're from. The main ingredients are so simple that it could be any number of dishes with tomatoes, pork, onions and chilli as their base whatever else is seasonal ( rosemary, thyme, red wine, basil, aubergines and so on). I make it once a week, usually on a Sunday. It's simple, but do not be deceived by it's simplicity, it changes a little bit all the time.just like us. 1 normal tin tomato puree/juice/ Pomi etc. Penne pr...