Bread And Butter Pudding

We had my family over for our usual Sunday dinner tonight.

I have to say, the dessert was the star of the evening... Nigella Lawson's bread and butter pudding. I have made this dessert many times before and Hubby absolutely loves it.



I got the recipe from her Nigella Bites cookbook, however the original recipe used ginger jam. I used raspberry instead. I love the idea of spreading jam on the triangles of bread as well as the butter. It gives it an extra dimension. The sprinkle of demerara sugar on the top gave it a sweet crispiness.




It was served with either custard or ice cream though it can easily stand on it's own.

Bon Appetite,
Cherrie

Kefta Mkaouara

Moroccan Spicy egg, meatball and tomato Tagine.

I love cooking in my tagine but I have to admit that I don't use it often enough. This dish gave me a great reason to use it. I got this recipe from Rick Stein's Mediterranean escapes. He visited Chefchaouen, a town in northwest Morocco where this simple dish is the local staple.


It's simply spicy meatballs in a tomato sauce with eggs. How can you go wrong with that? I love the way the runny egg yolk blends into the tomato sauce when you eat it giving it a creamy texture. Yum.


If you want to try this, you can get the recipe from here.

You don't have to cook it in a tagine but if you have one handy, then why not?

Bon Appetite,
Cherrie

Kuchen

Kuchen is the German word for "cake".



I first came across Kuchen while watching "Taste of America" on the discovery travel channel. The host Mark DeCarlo (you may know him from such shows as "studs" and "Goodnight America") visited Eureka Bakery in Eureka South Dakota, where they are famous for their Kuchens.

Their version of the Kuchen is a pie with fruit custard filling. I found the recipe that they used in the show but like most times, I don't usually have the proper ingredients so I make do with what I have in the pantry. I found another recipe from a fellow cooking buddy, chefmeow, in group recipes, where I had the ingredients for and was simpler. I substituted the peaches for frozen respberries. Actually any fruit can be used for this cake.

I do intend to make the Eureka recipe as it was the one that got me interested in the first place.



Bon Appetite,
Cherrie

The Elvis

Hmm... The Elvis

It's a toasted sandwich with peanut butter and bananas. What more can I say?


If you really need the recipe you can find it here.


Bon appetite,
Cherrie

Midweek Express #3

Chorizo Omelette.

This is definitely a delicious meal for midweek.



I like to get whatever is in my fridge or pantry and see what I can concoct. Today I had chorizo in the freezer and lots of eggs so what better way to used these up but by making an omelette.

Here's the quick recipe.

• 2 chorizo sausages chopped


• 1 red onion, sliced


• 6 eggs, slightly beaten


• salt and pepper


• olive oil

1. Fry the chorizo sausages in a frying Pan till nice and brown


2. Remove from the pan


3. Fry the onions in the same pan


4. Return the chorizo sausages


5. Pour the eggs into the pan making sure the chorizo is spread out evenly


6. Cook for about 5 to 7 minutes


7. Place under hot grill for the top to be cooked

Chorizo Omelette @ Group Recipes


Hope you try this one.

Bon Appetite,
Cherrie

Virtually Fat -Free Falafels

Hubby is on a health kick at the moment but that doesn't mean that he doesn't get to eat delicious food.

I found this recipe in Ainsley Harriot's Low Fat Meals in Minutes. These falafels only have 5g of fat and 214 calories per serve. It's also great for a midweek meal as it only takes about 15 to 20 minutes to make. I used tinned chick peas but feel free to use the dried ones that have been soaked overnight.



The Falafes were served in a warm pita pocket with a dollop of low fat natural yoghurt.

You can find the recipe here if you want to give this a go.

Bon Appetite,
Cherrie

Bunyols de Bacalla... sort of

This dish is a Spanish Dish. I got this recipe from Rick Stein's Mediterranean escapes. He, in turn, got the recipe from Coleman Andrew's Catalan Cuisine. The Fish fritters is served with Aioli.


I say "sort of"... because the recipe calls for Bacalao/bacalla (dried salt cod fillets) but I didn't have any so I used smoked cod instead. The smokiness of the cod gave it a different taste all together. I loved this because the fritters were very crispy on the outside and so melting in the middle. The very garlicy aioli accompanied it very well.



I am planning on making this again with the Bacalao to get that authentic taste.

Bon Appetite,
Cherrie