Category Archives: Food Glorious Food

Dukkah

Makes about 2 ¼ cups   I was fortunate enough to attend a Slow Food event at Locovor in Ubud. Of the many delicious dishes presented to us was Dukkah – a chopped nut and spice dip that was so delicious our table requested more.  I couldn’t wait to go home and make it. Traditionally in the Middle East, bread is dipped in olive oil and then into the nuts. You can also use raw veggies such as cucumbers, carrots zucchini, and bell peppers that are naturally moist, skipping the oil. Or sprinkle it on salads, soups, and steamed veggies.  I find ... [ Read More ]

Asparagus Soup with Rosemary

Serves 3-4   I love the idea of Amuse Bouche – a small dish to tease your mouth in preparation for the feast to come. I’ve used this recipe both as an amuse bouche as well as in larger portions as a starter soup.  It always gets rave reviews, as do the Parmesan crackers we serve it with.  Ingredients: – 1 Tbl. olive oil – 1/2 yellow onion, chopped – 2 cloves garlic, finely chopped – 3 spring onions, finely chopped – 25 spears of asparagus, washed and cut in half – 5 bay leaves – 4 branches of fresh rosemary – 1/2 cup white wine or stock – 1/2 ... [ Read More ]

February 1, 2017

Ayu Spicy’s Poke Servers 1-2 I first had Poke in Hawaii. It’s a favorite of the islanders there and is even available ready-made in local supermarkets.  Poke is essentially sashimi with a sauce and instead of thin slices, it’s cut into cubes and then marinated in soy, lime, sesame oil and whatever else tickles your fancy.  I like mine to have a bite and add fresh chilies, Tabasco or cayenne and sometimes all three if I’m feeling particularly feisty. This recipe serves one as a main course or two with other dishes. Ingredients: – 2 Tbl. lime juice – 2 Tbl. soy sauce – 2 ... [ Read More ]

Pumpkin Pie Ice Cream

Makes about 2 liters  This is perfect for the holidays. And you can make it a few days before the event. It tastes like frozen pumpkin pie and is so refreshing in our humid Bali monsoon season. If you don’t have an ice cream maker you can do it by freezing and stirring until it’s set. There is a good article on low tech ice cream making at http://www.davidlebovitz.com/making-ice-crea-1/ Ingredients: – 1 1/2 cups fresh pumpkin puree – steam the skinned and seeded pumpkin until soft. Mash or puree it in a food processor or blender – 1 1/2 tsp. vanilla extract – 2 cups whipping ... [ Read More ]

Assorted Crostini

Serves 6-8  This is Party Food! And gorgeous to the eye. It’s so much fun to create with the colors and tastes of the ingredients. This list is just for inspiration – use what you like or come up with some of your own taste combinations. The secret is to start a few days before you want to serve the crostini so when you are ready to assemble, everything is ready to slap, spread, sprinkle, or insert.  Ingredients: – 1 fresh baguette – 1 cup homemade ricotta cheese (see recipe: http://baliadvertiser.biz/basic-ricotta-cheese-2/) – ½ cup yogurt cheese or Greek yogurt (see recipe: http://baliadvertiser.biz/yogurt_cheese/) – 1 cup roasted baby tomatoes – 1 ... [ Read More ]

Roasted Baby Cabbages with Dijon Butter Sauce

This is a simple way to serve cabbage and dress it up at the same time.  You can use wedges of large cabbage instead of the baby ones if you prefer, but then keep the core in to hold them together. The velvety Dijon sauce is great on a variety of veggies and tempting to taste and taste and taste right out of the pan.   Serves 2-3   Ingredients for the Cabbage: – 250 g baby cabbages – washed, dried and core removed – 1 Tbl. olive oil – 1 clove garlic, pressed – salt and pepper to taste   Ingredients for the Sauce: – 3 Tbl. butter – ... [ Read More ]

November 9, 2016

Because I have a pet chicken, my sister gifted me with this plate for stuffed eggs. Naturally I had to come up with a recipe fit for such a cute serving dish!  These eggs not only look great but taste delicious too – they go fast so make extra. Stuffed Eggs with Smoked Salmon and Fennel Serves 4 Ingredients: – 4 hard-boiled eggs, shells removed – 1 Tbl. mayonnaise – 1 tsp. Dijon mustard – 1- 2 tsp. lime juice – 1/8 tsp. tabasco – 1 shallot, finely chopped – 1 tsp. parsley, finely chopped – 1 Tbl. capers, chopped – salt and freshly ground pepper to taste – 2 slices of smoked salmon or other ... [ Read More ]

Polenta with Grilled Corn, Garlic, and Porcini

Polenta lends itself to so many variations – you can eat it soft like porridge or let it set up and then sauté the outside into a crunchy crust. I used dried porcini mushrooms in this one but it would be just as delicious with dried shitake, available in any supermarket. Grilling or broiling the corn gives a bit of a smoky flavor but you can also just steam it to cut your cooking time.  Top the polenta with your favorite sauce or some creamy cheese like gorgonzola. Yum!   Serves 4-6 Ingredients: – 20 gr. dried porcini mushrooms (buy at Dijon) or use ... [ Read More ]

October 12, 2016

I’d forgotten about this tabouli recipe we used to make years ago. So when I came across it recently I tried it with a few additions (I just can’t leave a recipe alone….). It’s loaded with protein and keeps for several days in the fridge, where it just gets better.  Mango and Chickpea Tabouli Serves 4-6                                                                                               Ingredients: – 1/4 cup fresh orange juice – 2 limes, juiced – 1 1/2 Tbl. Indian curry powder, toasted in a dry frying pan – 2/3 cup yogurt – 1 tsp. orange zest, grated – just the orange part not the white pith – 1 cup cooked rice or quinoa   – 1 can (439g) garbanzo ... [ Read More ]

Lemony Shrimp, Tomato and Garlic Fettuccini

If you are a garlic lover this dish is for you. Once all the ingredients are prepared it goes together quickly while the fettuccini simmers. I’ve also used spiralized zucchini in place of the pasta for a saucier gluten free version. Both are excellent. Serve it with a crisp green salad and simple vinaigrette and all your taste corners will be satisfied.    Serves 3 Ingredients: –  2 Tbl.butter –  2 Tbl. olive oil –  5 large garlic cloves, minced –  300 gr fresh prawns, uncooked, shelled and deveined –  1/2 tsp. ground paprika –  1/2 tsp. salt –  4 medium ripe tomatoes, chopped into large pieces – 1 cup cooked chopped spinach or bayam (Balinese ... [ Read More ]