Wednesday, 23 April 2014

My Top 8 Kitchen Tools


I have tons of tools in my kitchen but there are a few that never seem to leave my drying rack...They get used before they get put away :) I picked 8 because 8 is a lucky number Hong Kong so here you go in no particular order!

Sunday, 20 April 2014

Beef Bourguignon - gluten free


Serves: 2 Preparation Time: 15 minutes Cooking Time: 3 hours 

Beef Bourguignon 

3 Tablespoons olive oil
10 shallots
3 stems of thyme
3 cloves of garlic
1 lb beef fingers, chopped into large chucks
3 Tablespoons gluten free all purpose flour
1/2 bottle of cheap red wine
3 carrots chopped into large chunks

1. Chop shallots and garlic.
2. Heat oil in a cocotte or large pot that has a lid.
3. Add chopped shallots and garlic and sauté for a few minutes.
4. Add half of meat chunks and sear for approximately 3-4, remove seared meat from pan and repeat with rest of beef.
5. Lower heat and return all beef to pan, sprinkle flour over the beef and stir.
6. Add the thyme and wine to pot.
6. Make sure flame is very low and simmer for 2 hours, stir occasionally. If too much liquid evaporates no msg beef stock can be added. If it is to wet remove the lid for awhile.
7. Add chopped carrots and simmer for an additional hour.

Serve with either mashed potatoes or gluten free pasta

Mashed Potatoes 
4 russet potatoes
3 Tablespoons low fat cream cheese
2 Tablespoons butter
1/4 cup milk

1. Bring a pot of salted water to boil.
2. Peel potatoes, cut into large pieces.
3. Add potatoes to boiling water, boil for about 10 minutes or until they are soft (when you poke with fork the fork should come out easily)
4. Drain potatoes
5. Return to pot add cream cheese, butter and milk and mash until smooth.

Sunday, 6 April 2014

Breakfast tacos with avocado salsa - gluten free









When trying to be gluten free is pretty difficult when trying to eat out for breakfast. Ordering eggs without toast kinda sucks and if you order extra potatoes with your breakfast in Hong Kong it seams

Thursday, 27 March 2014

Greek Salad

bo trying to get some greek salad 


This recipe has been sitting in drafts folder since the summer...  Oops I haven't put anything up on my blog for ages this seems to be a reoccurring topic on my blog...must up posts more often.  Ok now for my excuses i have been far to lazy to take any photos and for awhile a lot of food was making me feel pretty sick...

Wednesday, 11 December 2013

Eggs Benedict

I have never made Hollandaise sauce before, but the other night Ollie and I were talking about eggs Benedict, so i decided to try to make some considering we were having a lazy Saturday free from sailing, which almost never happens. I googled a few recipes and found Julia Child's blender version then though screw this i should really try to make the proper one the first time. I googled it and ended finding Michael Ruhlman's recipe for Classic Hollandaise sauce, and decided to give it a try as i am currently reading his book "The Making Of A Chef".  I made a shopping list and Ollie went to the grocery store for me :), and then made a second trip for me... oops i didn't realize i needed soooo much butter...... It's lucky there is a grocery store downstairs!

Monday, 11 November 2013

chicken soup

ok i am going to whine a little bit, i have been feeling a bit tired the last week. And woke up on Sunday morning with the most awful cold. So i have spent the last 2 days watching far to much of How I Met Your Mother and trying to get better. I have only just managed to leave the house once today to pick up some groceries, even tough the grocery store is downstairs. Well yesterday I didn't really feel like eating at all anyways. So this is a recipe for a very simple chicken soup it takes about five minutes to prepare and can be easily prepared when feeling awful.

tomato, basil & bocconcini salad



Sorry for the exceptionally long hiatus since my last post, been busy with work friends sailing... This is the salad i made for the for the August long weekend lamb barbecue while i was in Canada. Yes i know this post has taken forever.