1kg black cabbage (kale).
12 slices of tuscan breadGarlicExtra-virgin olive oil.Salt
Clean and wash the cabbagecarefully and cook in a litre and a half of boiling, salted water. When it is cooked, toast the bread, rub a clove of garlic over each slice and place in soup bowls. Pour over a little of the cooking water to moisten and top with the cabbage leaves, roughly chopped. Pour over the oil and dust with salt and if you want freshly ground black pepper. INGREDIENTI1 kg di ... read more »
The beauty of working in food media is that there is never any shortage of inspiration to garner from talented chefs and restaurants all around the world. Everywhere I go, and everything I eat sets my mind in motion for a new dish.
This can be particularly exciting during the holiday season when I don’t feel like I need to think so much about calories, fat, carbs, fibre etc. Sometimes it’s just fun to be decadent and think only about one thing- flavour.
This dish was inspired by the... read more »
Vittorio’s Steak House is located at 121 Forab Building, Kamuning, Quezon City. Vittorio’s Steak House name came from Chef Vittorio’s father, since he dedicated it to him and by the way Vittorio’s Steak House is not supposed be the name, it should be Vittorio’s Restaurant, but due to name registration issues Vittorio’s Steak House was Read more...
The post Reviewing: Vittorio’s Steak House appeared first on The Bag Investigator. read more »
CASHEWNUT CHICKEN FRY Cashewnut Chicken Fryis an amazing snack for evening and for any parties.It can also be serve as side dish for Rice,Chapitis and Naan.
INGREDIENTS Boneless Chicken - 500gm ( 1/2 kg) Egg - 1 Cashewnut - 20 Garlic - 5 Cloves Ginger - 1 inch Size Black pepper powder - 1tsp Maida (All Purpose Flour) - 2 tsp Corn Flour - 2 tsp Salt - 1 tspMETHOD
Clean the Boneless Chicken with water and pat it dry.Cut the Chicken into small pieces.Take 20 Cashew... read more »
What could be easier and more delightful than a shrimp cocktail to start off your meal? Plus this delicious shrimp cocktail will not wreck your diet. Shrimp cocktail is a classic American dish. It is among the most popular appetizers, and for good reason: Its simple, refined, and delicious. Even if youve never cooked shrimp  read more »
When company shows up on the fly and you need a really quick snack to keep everyone’s mouths happy, warm olives are definitely the way to go. This recipe could not be simpler or more flexible. This is one of those recipes that you can whip up in about 5 minutes with a handful of basic ingredients and everyone will marvel at how sophisticated and satisfying it is.
For mine, I used a combination of blood orange zest and rosemary, but you can use whatever herbs and citrus rind you like. When it c... read more »
I’m not sure if you’ve heard, but Cauliflower is the new Kale- it is THE vegetable of the year. And if you’re not a resident of Toronto, like me, you may not be hot on the restaurant trends either, but Middle Eastern is totally the new Taco. So today, I decided to combine both of the latest food trends into a super delicious appetizer to feed a crowd.
I actually made this for Passover, so I had to use potato starch and almond milk to make it Kosher for Passover, but it will work just as well (... read more »
appetizer read more »
When it comes to leafy greens, you get a green light to eat as much as you want — thats how good they are for you! As a general rule, you should aim to eat at least 2 1/2 cups of cooked vegetables and that includes leafy greens. As long as theyre prepared in a  read more »
Blogging Marathon#38 , Week3Day: 2
Theme : Soups and SaladsCourse : Starters Appetizers
My last dish for the Theme Soups and Salads is very hearty and healthy soup Beetroot Shorba aka Soup. This soup so yummy that even those who don't like the taste of beetroot shall enjoy and would ask for more, it is good way to feed your kids as they would relish this vibrant deep pink coloured soup without knowing that it is made from Beetroot.
As a kid even I dislike the beetroot but when I tasted this lovely so... read more »