I bought two packets of fresh cranberries from Cold Storage intending to make cranberry sauce to go with the turkey I had ordered for lunch. I read a few recipes and decided on my own simple version:
1. 2 bags of fresh cranberries
2. 2 cinnamon sticks
3. One vanilla pod
4. 1/4 cup muscovado sugar
5. 3/4 cup caster sugar
6. Zest of one orange peel and its juice
7. Water to cover half the saucepan
The result was a lovely bright red sauce but it was still tangy. Too tangy or my liking but from the many sites I read, apparently cranberry sauce is meant to the sweet and tart. So I guess it’s perfect. The Helper tried and she said it was not too tart. Then again, I never could stand sour. If you are like me, you’d like to add another 1/4 of sugar.
This is delicious yet soooo fattening. I can feel all the weight I’ve lost piled on instantly.
It’s easy to make. I followed a recipe from the Internet but it turned out fabulous.
In a metal bowl, whisk 4 egg yolks with 1 tbsp lemon juice. And then place the bowl over a saucepan of simmering water and slowly add in half a stick of melted butter in a slow stream. Remember to continue whisking. When the sauce has reached the right consistency, take it off the heat and then whisk in salt and cayenne. ( I used smoked paprika).
Avocados were on sale a few weeks ago and so I decided to buy some and make guacamole to serve with chicken.
This has got to be the easiest guacamole recipe ever. In a bowl, I mashed one ripe guacamole, one tomato, lime juice, salt and then top it all up with Greek yogurt. I feel that the yogurt is the key as it binds everything together. If not, guacamole on its own is pretty bland – too creamy. It tasted really really good with my roasted chicken thighs. Traditionally, sour cream is used but its much easier to get Greek yogurt here.
On the last week of term, some chef came to the school to conduct a cooking workshop for teachers and their children. It sounded interesting so I signed up for the course even though it would end at half past eight. The menu for the day was …
The other was chicken piccata which I’ll post. What interested me most was the tomato sauce. It really was delicious. The spaghetti dish itself was so-so. He used Italian canned tomatoes, olive oil, very finely chopped carrots, onions, cabbage I think? And loads and loads of garlic. The result was really good and he said we could use this to serve with breaded calamaris. Mmmmm..that got me even excited. Such a simple recipe yet I was too lazy to make my own tomato sauce, preferring to buy bottled or ready canned ones instead.
The sauce was the bomb. Then, we had to cook that spaghetti dish. Simply boil spaghetti, add them into the fried sausages and zucchini and then pour about half of the tomato sauce in. I didn’t like the dish. It tasted insipid. Bleah. But the rest of the teachers were so famished (it was half past eight before we could eat our dinner!) that I didn’t get a chance to ask what they thought of the dish. However, you’ve got to try the sauce. And serve it with fried calamari or mushrooms! Yums!
I have no idea how a real honest to goodness pesto sauce should taste like. I know how it’s made. I’ve tasted the one in the jar before. But still, I’ve no idea what a good pesto sauce should taste like. I read Jamie Oliver’s recipe for pesto sauce. And several other websites and books and the ingredients are all the same. This is how I made pesto sauce today. It tasted good but I’m still unsure if it’s the right thing. Anyway, the family loved it. I like it too but I’ll continue experimenting and trying out pesto recipes till I figure out what’s a perfect pesto.
I think if it’s meant to be mixed with pasta, my pesto sauce may be a bit too ‘basil-ly’. I don’t know. But over salmon, it was divine. Try some pesto today. 😀