Well, here we go with recipe two. It is a take on a Scandinavian favourite; traditional meatballs, known as Frikadeller. I use to love eating these meat patties for dinner with mushroom sauce on top of creamy mash potatoes. Today however I will cooking these rissoles in the oven with a mushroom and celery sauce and…
Category: Photography
Dane Dates and Bacon; Day 26
Apologies for being MIA for the last few days. the weekend has been a busy swirl of a head cold and enjoyable social engagements. Today I will be posting two dishes from Saturday and Sunday which will bring us up to date for the challenge. Denmark is the next stop on our world wide culinary…
Tea and Pikelets anyone? Day 25
Pancakes, crepes, flap jacks, hot cakes, pikelets and Pannekoeke are all a favourite meal, dessert or snack around the world. These simple flat round cakes of deliciousness have been eaten since pre-historic times. The trend has continued into the present day when the number of variations of the recipe and serving suggestions make pancakes one of the…
Spaghetti con ragu di carne e verdure; Day 23
Ah it’s back to Italy tonight. The beautiful aromas of frying garlic and olive oil filled our nostrils as we created our masterpiece. In Italy it is typical to eat two large meals per day – consisting of an entree, primi piatti, seconde and dessert. However this evening we will be having a primi piatti…
Ratatouille and it’s not the movie; Day 22
Welcome to the stunning Cote D’Azur, today we will be creating a take on a traditional french vegetable stew, otherwise known as Ratatouille. Ratatouille is created using Aubergine, Courgette, Capsicums, onions, garlic, and a mixture of herbs known as herbes de province. Tonight I will be serving my version on a bed of cous cous…
Luffle Falafel; Day 21
Well today marks our three-quater point in this culinary adventure around the world. We are arriving in Egypt, a country shrouded in history and otherwise known as the land of Pyramids, Mummies and hieroglyphics. The dish of the day is Falafel. These little balls of deliciousness originated from Egypt. They are generally made from chickpeas or…
Dip it in and eat it up; Day 20
I know this post is a few days late. Sorry about that! I also have to admit that we had lunch out for the first time in three weeks today, saying that though we have eaten at home every night. Today is technically the last day we will spend in the Middle East on the…
Cardamon and Spice and everything nice; Day 19
The final recipe for the dinner party was the piece de resistance, a cardamon infused pear cheesecake. Fresh cardamon pods are quite expensive but so worth it, when you taste the amazing intensity of the flavour they add to dishes. This intensity is a regular part of the Middle Eastern diet, but instead of overwhelming…
A little spice is nice; Day 18
Well, welcome back! How nice to see you for the ?th time. I hope wherever you are in the world that you are ready to travel with me to the beautiful country of Morroco. Morroco is known for it’s amazing food. Situated on the North- West of Africa, Morroco is place where cosmopolitan living and…
Babaga-nom! Day 17
Today was the great dinner party to end all dinner parties! My University work had to fit in with the preparation required to make this meal a success, so here comes dish number 1: This post will be set in the stunning oasis that is the province of Lavant, this area includes the countries of Lebanon, Syria,…
Ginga Musings 