Friday, March 27, 2015

Tuna Salad -Fresh, Aromatic and Citrusy

Great for a summer dish, and especially healthy without the mayonnaise. The aromatic flavors from the kaffir lime leaves, lemongrass and lime juice give a nice refreshing taste to the canned tuna.  


2 canned tuna, drained well
1 lemongrass, finely sliced
2 kaffir lime leaves, julienned
4 radishes, cut into match stick 
5 endive leave, sliced finely
a handful of greens
2 medium tomatoes, seeded and cut 1/4 inch thick
1/2 cup red onions, chopped 1/4 inch thick
3 green Thai chilies, seeded and finely slice
1/2 cup mint leaves, roughly torn
1/4 cup lime juice
3 Tbsp fish sauce
ground black pepper


Put the tuna in a bowl. Add the lemongrass, kaffir lime leaves, radishes, endive, greens, tomatoes, red onion, mint leaves and the chili. Add the lime juice and fish sauce and toss to combine without mashing up the tuna. 
Adjust the tanginess and the salt. Serve as a finger food on endive leaves or as a side dish accompanied with bread or as filling for wraps. 

Wednesday, March 25, 2015


North African Pancake - Baghrir

Made with fine semolina and flour, these pancakes are not only a delight to look at, when made right but they are delicious served with honey, jam or with a savory curry or sweet coconut sauce. 

Friday, March 20, 2015

Tofu Fritters

These fritters are delicious served with a hot and spicy sauce or with tomato ketchup. Another way to serve is to add them to a Thai green curry sauce which I had today, served with rice. Great combination, I would say.


2 cup cubed extra hard organic tofu
1 stem lemon grass, chopped roughly
1/4 cup green onion, chopped roughly
1 tsp ginger, chopped roughly
1 Thai red pepper, seeded and diced
1/2 cup carrot, grated or finely diced
6 asparagus, diced and cooked
1/4 cup finely chopped cilantro
1/2 cup red onion, diced finely
1 jalapeno, seeded and diced
1 tsp fish sauce (optional)
salt and pepper
panko bread crumbs
oil for frying


In a food processor, process the tofu, lemon grass, green onion, ginger, red pepper with a little salt until fine. You should be able to make in into a ball.

Remove the mixture into a bowl and add the carrot, asparagus, cilantro, red onion, jalapeno, fish sauce if using, black pepper and salt if needed. Combine well and form it into lime size balls.
Roll balls into panko bread crumbs.

Fry these tofu balls in medium hot oil until golden brown. Drain in paper towel and serve with your favorite hot and sweet sauce or add them to a curry base.

Thursday, March 19, 2015

Quinoa Salad with Turkey Bacon, Asparagus and Egg


1 cup quinoa
1/2 cups of chicken or vegetarian broth
a little salt
2 garlic cloves, minced finely


Wash quinoa 3 or 4 times in water.  Drain and set aside.
In a pan, add a tablespoon of olive oil. Add the minced garlic and saute for a minute. Then add the rinsed quinoa into the pan and stir well to combine with the oil. Cook for 2 to 3 minutes. Add 1/2 tsp of salt.Then add the broth and bring it to a boil. Bring to a boil, then cover and simmer for 15 to 20 minutes until all the water has been absorbed and quinoa is cooked. Quinoa should not be mushy!

Remove from heat and let it stand covered for 5 minutes. Then fluff the cooked quinoa with a fork.  Keep warm.

Other Ingredients:

4 slices of turkey bacon
8 asparagus sticks
10 Shishito peppers
2 garlic clove, minced finely
1/2 cup, chopped parsley
1 lime, cut into 1/2 inch slice


Heat a saute pan and cook the turkey bacon until slightly crisp.  Remove and chop roughly. Set aside.

In the same saute pan, add a 2 tsp of olive oil and add the mince garlic and the asparagus. Add 1/4 tsp of salt. Cook the asparagus for 3 to 4 minutes. Remove from heat.

Dust a little flour, salt and pepper and fry the shishito pepper until crispy. Set aside.

Add the cooked turkey bacon, asparagus and fried shishito peppers and parsley  to the quinoa. Mix well. Season with salt and freshly ground pepper.

To serve, put some quinoa in a bowl and top it with a fried egg. Squeeze some lime juice and enjoy.

Wednesday, March 18, 2015

Chipotle Cheddar and Jalapeno Bread


185 gm bread and all-purpose flour (half and half)
1/2 tsp salt
1 Tbsp sugar
1/4 cup lukewarm water
1/4 cup buttermilk, room temp
11/4 tsp active dry yeast
2 tsp olive oil


8 oz. shredded aged cheddar with chipotle cheese
3 Tbsp sliced pickled jalapeno
1 tsp coarsely ground caraway seeds
1 Tbsp mixed herbs (sage, rosemary, thyme, oregano), chopped roughly


In a food processor, combine the flour, salt and sugar together.
Combine the water and buttermilk and whisk in the yeast until dissolved. Add the oil and add it to the dry ingredients. Pulse the food processor about 8 to 9 times until the dough is well combine.
Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball.

Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to sit at room temperature until doubled in size (about 60-90 minutes).

Grease a 8-inch round pan with olive oil. Set aside.

Punch the dough down lightly. On a lightly floured surface roll into a rectangle approximately 14 by 8 inches.
Sprinkle the herbs, then the jalapeno, cheese and the herbs. press the cheese down.

Starting with the long side, roll the dough up jelly-roll style and pinch the seam together. Bring the end together and fuse them well. Place the roll seam side down and cut at 1/2 in interval without cutting all the way through.
Gently pick the dough and place in the round pan. Sprinkle about 1/2 tsp caraway seeds on top of the dough and cover with a wet towel and let it rise for 30 to 40 minutes.

Preheat oven to 350° F. Bake for 25 to 30 minutes or until golden brown
Remove the bread from the oven and allow to cool in the pan for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the bread to a cooling rack. Allow to cool for 10 minutes before serving.

Cod in Creamy Mexican Sauce Served with Linguine