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Recipe: Sweet Chopped Salad
Summary: This salad is inspired by a local Mexican restaurant Montezumas, I didn’t try to make it exactly the same, I just used my favourite elements. I am sure they used Kraft French Dressing on this...
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Recipe: Bulgur Wheat ‘Risotto’ with Spring Vegetables and Goat Cheese
Summary: This recipe is a a take on a beautiful dish I had at The Wine Underground restaurant recently. I try not to be too cheffy but I would serve it with a slice of goat cheese and a sprinkle of...
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Recipe: Peanut Butter Ice Cream
Summary: This number was inspired by a Peanut Butter Parfait I had a local seaside eatery. I am a sucker for peanut butter (as is Mr Ask) so I was right on to recreating it. I was going make something...
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Recipe: Southern Fried Chicken
Summary: It seems everyone loves KFC chicken for it’s crunchy skin. Not only is the KFC recipe secret, they cook the chicken in pressurized deep fryers which is ridiculously dangerous at home, so this...
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Recipe: Chamomile Ice Cream
Summary: This recipe is a ripoff of part of a dessert I had at Celsius Restaurant. Chamomile ice cream doesn’t sound exciting but the floral qualities make apple crumble or peach cobbler really pop!...
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Recipe: So Simple Dinner Rolls {Quick Rise & Small Batch}
Summary: Almost everyone loves bread. I know I do, especially freshly baked bread from my very own oven. These are really light, fluffy, beautiful rolls. I wanted a pic of how fluffy they are but alas...
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Restaurant Ripoff: Mushroom Pâté
Summary: I’ve been considering making mushroom pâté for a while but I knew I needed to make mushroom pâté after the one I ate at The Highway Hotel. This is really simple but ever so lovely. It’s a...
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Restaurant Ripoff: Warmed Broccolini on Sourdough with Parmesan
Summary: This delish little dish is a version of an entree served a Eden. It’s one of those simple but satisfying dishes. The original a I’d served with a little goat cheese on the side but I went...
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Recipe: Restaurant Ripoff: Brussel Sprout Pasta
Summary: I’m sure you guys know how much I love and adore the much maligned Brussel Sprouts. I was super excited when I saw a sprout pasta with toasted rye crumbs on the menu at one of my local pubs,...
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