Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
This recipe was given to me from my mom. It is called slow bread since it takes some time to make, but the good thing is that you just wait for it, i.e. it requires very little effort. You bake it in a cast iron pan in the oven. It has a lovely flavor!
Slow Bread in a Dutch Oven Read More »
This is a great pie, loved by both vegetarians and carnivores. It is easy to make, and the sweetness of the carrots goes really well with the saltiness of the feta cheese.
Carrot and feta cheese pie Read More »
This is one of the true greats among sauces. Invented by the French (who else), I honestly believe it is one of the best sauces ever to go with a steak.
This is a great soup to make while you’re cooking low n’ slow using indirect heat on the grill. I consider it a great bonus dish that you can serve for lunch while waiting for your barbeque to finish. What makes this tomato soup stand out from other tomato soups is the mild smoke flavor, it gives you a ‘straight from the camp fire’ kind of feel. Here’s how.
Smoked tomato soup Read More »
Cooking fish on the grill is great, it doesn’t take a long time, and turns out really fresh. Here I am smoking salmon using apple wood. It takes around 1.5-2 hours in total. I serve it with my sweet potato cognac mash and some green asparagus. Fresh!
Apple smoked salmon Read More »
I’ve always been a fan of sweet potatoes, so making a sweet potato mash makes perfect sense. In this version I have added some cognac for that extra touch. It really adds some class to the dish.
Sweet potato cognac mash Read More »
The chicken is prepared with lemon juice and cinnamon for great flavor. It is smoked using apple wood on indirect heat. The combination of apple wood and chicken is fantastic, and the lemon/cinnamon combo adds that extra twist. Here’s how you do it.
Smoked lemon and cinnamon chicken Read More »
This sauce was created by accident, kind of. I didn’t have any red wine, and had to improvise, so I used beer instead. Sometimes being forced to improvise is a really good thing. This sauce turned out very well. Make sure you use a dark full flavored beer.
This is my goto pie crust. Almost all pie crust recipes are based on the 1.3 cups wheat flour and 5 ounces of butter. If you replace half the butter with curd cheese and add some baking powder you get a better pie in my opinion.
