This hot appetizer or savory small dish is one of my favorites to make when we have company over. I can make it ahead of time and just stick in the oven for about half an hour before the fun begins.
Purple yam or “ube” as we called it in the Philippines is a very popular root vegetable when I was growing up, and it’s even more popular these days around the globe. It’s used in a variety of desserts, as well as a flavor for ice cream, milk, swiss rolls, tarts, cookies, cakes, and other pastries.
“Picadillo” means savory ground beef. It seems every Cuban cook has a it’s own special way of making picadillo. Tia Esther, my husband’s aunt, taught me how to cook this dish during one of our visits to Florida. Here’s my own version of this Cuban delight.
The fall season signals the last chance to admire nature’s colors and beauty. It also means the temperatures start to get low and you feel like enjoying warm and cozy dishes. This recipe for a hot tomato salad is the perfect starter for a meal when it’s cold outside.
The food in the Philippines is highly influenced by more than 300 years of Spanish rule. This also means Filipino food differs greatly from the rest of the South East Asian cuisine. Adobo is considered by many as the national dish, although it originally hails from Mexico
Who says Paleo style eating has to be boring? With a bit of creativity we can enjoy our favourite dishes while removing grains, legumes and dairy from our diet.
A while ago, I found a recipe on an Australian magazine for an Apricot Yogurt Slice that looked delicious and simple to make. Last weekend, I decided to give it a try.
The summer is officially over, but we can still enjoy the last of the summer produce. This delightful combination of tomatoes and avocados is a great way to celebrate the arrival of the fall season with a fresh and tasty salad recipe.