"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Wednesday, April 29, 2009

Ozzie Brekky

Yesterday prompted by what I read from Madam Diane's blog about their short brekky order during their trip to Switzerland, I decided to have something different for a change.

These days, I notice my diet has changed. My eating habit is getting less and less and I do not seem to be having any appetite to eat at all. Am still keeping my 55 kilos frame though.

Ozzie Toast

2 pieces brown slice bread
slices of cheese (block)
1 ripe tomato, sliced

Pre-toast brown bread under a griller on each side, remove and spread butter. Arrange on top slices of cheese and tomato and whip vegemite little or generously as you like.

Grill until cheese melts.

Serve with your favourite hot drink: tea or coffee.

Monday, April 20, 2009

Avocado Treat


1 ripe avocado
sugar to taste or honey (optional)
1/4 cup milk

How to prepare:

Just cut avocado in half, remove the seed and scoop the meat and place in a bowl. Add sugar to taste or honey and mash. Add milk.

It's either you eat it as a dessert or place it in an ice cube tray and freeze. Makes ideal summer treat.

Bon Appetit!

Saturday, April 18, 2009

My Dinner Last Night

Easy to prepare. Fresh and practically nutritious.Bruschetta

My own ingredients:

2 pieces of sliced Damper Bread (bread of your choice)
1 piece of perfectly ripened truss tomato
5 sprigs of Coriander (parsley)
1 piece small Zucchini
1 tsp of olive oil
1 tsp of balsamic vinegar


Wash tomato, coriander and zucchini. Slice zucchini lengthwise and grill for 5 minutes turning each side and chop along with tomato and coriander and place in a deep bowl. Splash olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Grill the bread until brown, spread butter and top it with the mixture above. I added mine with smoked salmon.And a glass of Orange Mango juice to wash it down.

Bon appetit!


Damper bread is an Australian and New Zealand unleavened bread or cake of flour and water baked in wood ashes.

Thursday, April 16, 2009

Chicken Adobo

This is traditionally a Filipino recipe. Any Filipino you know will always tell you Chicken Adobo is one of their favourite recipes. My children love it.

This is how I cook it.


1 kilo of chicken drumstick (you can use maryland or thigh or pieces whatever)
3-4 pieces of bay leaf
1/2 teaspoon of pepper corn
onion, slice lengthwise
3-4 cloves garlic
2 tablespoons white vinegar
2 tablespoons olive oil
1/2 cup of water
salt and soy sauce to taste
extra white vinegar for cleaning


Clean drumstick by rubbing them with salt and moisten it with white vinegar and remove any extraneous fat or unwanted skin. Rinse under water and drain.

In the pot or cooking pan, place all the condiments in the bottom and add chicken drumstick neatly on top of the other. Add salt by estimate, perhaps, a teaspoon, and pour in soy sauce and water.

Bring to the boil, then simmer until tenderly cook. Occasionally turn over the drumstick to bring the colour of the soysauce (I prefer Kikkoman Soy Sauce for its flavour and aroma) uniformly around the meat. Then pour in olive oil last and simmer for another 10 minutes, then remove from the stove.

Serve with boiled rice or boiled vegies of your choice.

Bon appetit!

Friday, April 10, 2009

Enjoy Playing Host

My daughter and her fiance came to visit me today. I regarded this as a rare visit as they decided to stay for a little simple dinner.

I served them:

a bowl of green salad (lettuce and cucumber)

a plate of olives marinated in brine that I sprinkled with olive oil

a plate of slices of roast turkey from the deli shop

a plate of slices of smoked salmon

a plate of Matzos (Unleavened Bread)

a plate of slices of cheese and

a nice cup of hot strong brewed coffee.

I love playing host now and then. It gives me a pleasure to serve something to my visitors and it's nice to exchange pleasant conversation in between the bites.

That made my day!

Saturday, April 4, 2009

Baked Fish

Tonight for my dinner, I cooked Baked Bonito.

One whole fish, about 10 inches long, cleaned, gutted, gills and fins trimmed out.

I slit each side three times, 1 inch distance from each slit; rubbed bit of salt inside the open gut and filled it with sliced ripe tomato and thinly sliced onion, lengthwise. Placed in an oven tray and baked for 40 minutes or until cooked.

Halfway through cooking, I basted it with margarine and continued with the baking.

I served it with boiled rice and a side salad made of cucumber and avocado and chopped fresh coriander leaves. My dressing? Just a teaspoon of balsamic vinegar and half a teaspoon olive oil and mixed.

Have it with wine, if you would. I have no wine, so lemon lime was fine by me.

It's simple and nutritious.

Note: You may use any fish you like and improvise the technique as well. It's all about creativity.

Pity my little digicam is not in working condition, so readers may just have to use their imagination.

Bon appetit!