Author: the expat traveller
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Pear and Rocket Salad
A light, peppery salad ideal served with grilled meat. Ingredients sliced pear arugula/rocket leaves toasted pine nuts shaved parmesan vino cotto extra virgin olive oil Directions Toss the pear, arugula, pine nuts and parmesan together. Dress with vino cotto and olive oil. Season with salt and pepper. For variation, add baby beetroot, goat cheese or…
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Roast Vegetable Frittata
This is my “go to” recipe if I’m asked to bring something to a BBQ or get together. Ingredients sweet potato red onion asparagus capsicum (bell pepper) potato 8 eggs 1 cup cream 1 cup grated cheddar cheese 1/4 cup finely grated parmesan fresh basil leaves Directions Prepare all the vegetables, drizzle with olive oil…
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Greens with Oyster Sauce and Sesame Oil
Blanched leafy greens with oyster sauce and piping hot sesame oil. Ingredients 1 or 2 large bunches of leafy greens such as mustard greens, choy sum, bok choy or gai lan. oyster sauce sesame oil Directions Remove the oyster sauce from the fridge and bring it up to room temperature. Wash the greens and cut…
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Mushroom Curry
This delicious and aromatic dish features mushrooms cooked in a creamy sauce. It’s packed with umami and warmth, and surprisingly simple to make. Ingredients 1 tsp chicken masala 2 tablespoons garlic ginger paste 300 grams mushrooms 3 tablespoons vegetable oil or ghee 1 red or white onion, chopped 1/2 tomato, chopped 1/4 tsp turmeric powder…
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Shakshuka
This North African dish features soft, runny eggs nestled in a rich tomato sauce seasoned with warm spices. It’s a taste sensation that’s easy to prepare at home, perfect for a relaxed weekend brunch or a quick weeknight meal. Ingredients 6 eggs 3 Tbsp olive oil 2 garlic cloves, peeled and finely chopped 1 red…
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Julia Child’s Vinaigrette
Julia Child’s vinaigrette is a classic French dressing known for its simplicity and versatility. This vinaigrette is perfect for green salads, as a marinade for meats or drizzled over roasted vegetables or grilled proteins. Ingredients 1/2 tbsp minced shallot or scallion 1/2 tablespoon Dijon mustard 1/4 tablespoon salt (or to taste) juice of 1 lemon…
