I’ve been searching for a good quiche base for a long time. They are all different, as how much cream, how many eggs. Sometimes they come off dense. At times too soft. I recently tried this ratio: 4 eggs and 300ml of cream. 40 minutes at 200 C (392 F) It turned our beautifully. Fluffy […]
This is probably one of my favourite recipes I created but haven’t had time to perfect. I couldn’t get the quiche consistency correct. Now, I’m on my food plan, I wonder if I could make an egg white quiche instead? Update! I’ve now found an egg/cream ratio I like. Everything Quiche Base Next step if […]
I had a major surgery a year ago & gained a lot of weight. So I hired a trainer who put me on a meal plan. One of the meats that I was allowed to eat was bison. Next to the frozen bison on the shelf we’re other animals. This peaked my interest and after […]
So soft, fresh, sweet and yum!
First things first, Agebitashi means “deep fried” in Japanese. So this is actually a Yakimashita Nasu (Baked eggplant) but soaked into the traditional Agebitashi eggplant sauce. I wanted to make a healthier alternative to one of my favorite Japanese dishes by changing the process from deep fried to baked. The baking option stops the oil […]
This being an LA Blog, one must pay tribute early on to Roy Choi, the man who invented Korean-Mexican food and gourmet food trucks -all at once- with the creation of Kogi. This recipe is one you can make with minimum fuss, although it does take planning. One, you need to go to the Korean Market […]
This is an easy to make party and picnic friendly recipe, which can just as easily be used for a normal homemade meal. Can be made under 30 minutes. I even saved you from cutting up the tomatoes by using the cherries kind. I decided to create this because my son’s friend is a picky eater, […]