Braibroodjies are cheese sandwiches which are grilled (braaied) in South Africa. This version made a nice lunch today, and is an adaptation from Jan Braai’s cookbook Braai: The South African Barbecue Book. Good white sandwich bread (I used a sourdough) Butter Chutney (South African chutney is made with apricots vs. mangoes, but I only had Read More …
This is a quick dinner suitable for midweek. It is an adaptation of a recipe in the New York Times. It makes 4 entrée servings. ½ cup walnut halves ¼ cup olive oil (including the oil from the anchovies) 3 garlic cloves, minced 1 small can of anchovies ¾ lb. good spaghetti ¼ cup chopped Read More …
Biscuit bombs with home-made buttermilk biscuits are quite easy to make as explained in my posting on Biscuit Bombs. They can be made even more easily with large store-bought biscuit dough. Each of the doughs should be flattened out to about a 6 inch circle and then a covered by a layer of shredded cheddar Read More …
When Carol first tasted this pudding, she thought it was delicious, but she wasn’t sure exactly what flavor it was. That was the result of a blend of several different flavors – a base of caramel, with ginger, and a little salt and black pepper to add complexity to the taste. This was adapted from Read More …
This is a good quick dish which is especially suitable for a weekday dinner. Almost all the ingredients are in a well-stocked pantry, except that you need fresh basil, which is currently plentiful in my garden. Use good oil-packed tuna – it makes a difference. This is adapted from a recipe in The Splendid Table, Read More …
When I worked in Thailand in the early 1980’s, I would frequently go out to lunch at informal little restaurants near the office with one of my Thai staff. One of the restaurants in heavy rotation was a Thai Muslim restaurant (decorated with posters of Mecca) which specialized in serving chicken and rice with a Read More …