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CHICKPEAS, EGGS AND SERRANO JAMON WITH A GREEN SALAD.

DEEP-FRIED EGGPLANT WITH TOMATO DRESSING

BRAISED SILKEN TOFU WITH PORK AND CHILLI

FISH KOFTA CURRY (NGA SOKE LONE HIN)

BAKED ASPARAGUS WITH FETA AND PORK SCOTCH FILLET WITH SAGE AND GARLIC BUTTER SAUCE

STRAWBERRY GAZPACHO

HAM SALAD WITH PEACH AND PECANS

CRUMBLY OLIVE OIL, ROSEMARY & PEAR CAKE

MARINATED CHICKEN WITH MUSTARD AND THYME

ROASTED VEGETABLE TART

PEPPER TUNA PASTA WITH CAPERS

LEMONGRASS AND GINGER CHICKEN WITH STEAMED ASIAN GREENS

CHU CHEE FISH CURRY. COOKBOOK: DINNER - JODY VASALLO