This is best if made 1/2 hour to 1 hour in advance. That gives the lime juice and salt time to draw the juices from the tomatoes and onions and really temper the flavors. 6-8 fresh roma tomatoes 2 medium sweet or yellow onions 3 limes 1 bunch fresh cilantro 2 jalapeno peppers (optional – […]

via Fresh Pico de Gallo Salsa — jovsgluten

Glazed Ham, Sausage & Egg Cheesy Puff Pastry Braids

One of the many unexpectedly great things about emigrating to New Zealand for me was my introduction to the Kiwi classic: the bacon and egg pie. In its traditional form, it is a very simple dish, and bloody tasty too, as most Kiwis will tell you. I have cooked this a number of times, now, […]

Pesarattu (Moong Dal Dosa)

The Mystic Sailor

After a two week long recipe-blogging hiatus, am back with a delicious and popular dosa variety from my home state Andhra Pradesh – Pesarattu (Moong Dal Dosa). As the name implies , moong dal is the primary ingredient of this dosa. It requires no fermentation and thus takes less time to prepare than a regular dosa. Often accompanied with Ginger Tamarind chutney (allam pachadi) , pesarattu makes one nutritious and healthy breakfast/snack option. Few people also prefer having upma alongside. Yum !

Detailed recipe below.thumb_DSC_0802_1024

Soaking time – 4-5 hours| Preparation time – 30 mins | Cooking time – 15 mins

Serves – 2 – 3


  • 1 cup whole moong beans
  • 1/4 cup rice
  • 4-5 medium sized green chillies
  • 1 inch ginger
  • Salt to taste
  • 1 tbsp Curd
  • 1 onion (optional)
  • Oil for dosa making


  • Soak  washed moong beans and rice separately, in water. Leave them to soak for…

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Szechuan Tomato Prawns

My relationship with Chinese cuisine has been one I’ve taken for granted. Our Australian-born Chinese mum was a passionate and naturally superb cook. We grew up with whatever style of food Mum decided was her latest obsession and Chinese food was just one of many cuisines that had just always been a part of my life. Until I left home, it wasn’t ‘Chinese’ food to me. It was just food.

w_tomato prawns on dish

When I moved interstate away from my family (and Mum’s cooking), I had to not only learn to cook better, but try and understand what it was I was cooking. Family favourite dishes had become my substitute for time with my family. I’d grown up surrounded by Mum, my Aunties and Grandmum who were all excellent cooks. Sure I’d helped prepare meals and certainly helped eat them, but I hadn’t paid enough attention to how they were created and often…

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Vietnamese summer rolls


As you can probably tell I’m a little bit in love with Vietnamese food at the moment. It’s simple and packed with fresh herbs so it feels healthy and delicious. It’s also fun to assemble. The only catch is it does involve quite a few ingredients and most of them need to be very fresh, so this is more of a weekend ‘project’ cook but it’s fun and you could make a dinner party of it.

Here’s our recipe…

Ingredients for the rolls:
200g fresh (uncooked) tiger prawns
1/2 cucumber
4 spring onions
2 small romaine lettuces
Handful of bean sprouts
Handful of fresh mint, coriander and Thai basil (you can get this from good Chinese supermarkets)
Fine glass noodles
Small round rice paper wrappers
Soy sauce

Ingredients for the dipping sauce:
4 tbsp crunchy peanut butter
2 tbsp water
3 tbsp hoisin sauce
Juice from 1 and a half…

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Buffalo Chicken and Spinach Flatbread



Cooking with flatbreads is an easy way to get a meal on the table when you don’t have a lot of time to prepare something more complex. I am not a big “pizza” fan but I do enjoy them now and then. The rest of the family can eat pizza any time. If I am going to eat pizza, I want it to be special and not the basic cheese or pepperoni pizza you find every where.


One of my son’s favorite pizza choices is Buffalo Chicken so I thought I would try making my own version. The great thing about flatbreads is that they are versatile. You can use just about any topping you like on the flatbread and it will taste wonderful. Of course you need to add a few seasonings to give it an extra kick. We like spicy flavors in my family so besides using Buffalo…

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Sundried Pesto Pasta Salad

Oh My Potluck!

Sundried Pesto Pasta SaladSundried Pesto Pasta Salad emerged quite serendipitously. I had a bunch of spare ingredients lying around and decided to throw them into a blender, then onto pasta. Voila: an instant household favourite.

Before I knew it, I was whipping up another batch to bring to a potluck. What a hit! There’s something really special in the bite of sundried tomatoes stewing in a grassy olive oil that gives this dish its pop.

Sundried Pesto Pasta Salad | OhMyPotluck.comSundried Pesto Pasta Salad |

I also love how ridiculously well a salad like this fits a potluck. Of course, pasta salads are potluck classics, but this one isn’t the standard creamy variety you usually get. In fact, it offers just enough of a kinship to tomato based pasta sauce that you feel at once excited by something new, while still comforted by something familiar.

Sundried Pesto Pasta Salad |

Seeing as this dish works both warm or cold, I thought I’d share a song by Ex Hex…

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Summer Veg Soup with Pasta and Pesto


Every now and then I get a real craving for a soup like this, fresh with chunky vegetables and filling pasta, topped with dollops of pesto and Parmesan shavings. You can use whatever veg you fancy or you have in the fridge. Broad beans, asparagus, broccoli…


1 banana shallot or a few small shallots, diced

2 carrots, peeled and chopped into chunky slices

1 stick of celery, sliced

100g orzo or risoni pasta

2 courgettes sliced

2 handfuls of curly kale leaves ripped into pieces

500ml each of hot vegetable and chicken stock

Zest of half a lemon

Sea salt and black pepper

Parmesan cheese

Fresh pesto

Olive oil


Warm 1tbsp olive oil in a large saucepan with lid. Add the shallot and fry until softened. Add the carrot, celery and courgettes and cook for a few minutes until starting to soften but not browned. Season lightly. You…

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Autumnal Provençal Root Medley

where the blueboots go

I’ve now made this fan-favorite of BlueBoots kitchen a few times and it’s a recipe to stick to. It’s a fantastic take on regular breakfast potatoes because it’s so much more, and adds something really special to the brunch food repertoire! It holds a medley of comforting savory and sweet flavors and the simple seasonings highlight the natural tastes of the star ingredients.

To make this, a cast iron pot, such as a Le Creuset or a Staub type pot, is helpful to slow cook the vegetables while sealing in the moisture.
I was inspired by one of my favorite simple cuisines – French Provençal – as well as my current locale in the North East of the U.S. in Boston where carrots, potatoes, beets, yams and the like make usual appearances as fall and winter come close.

[Makes enough for 4. ]

I use : one 3 pound bag…

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