Sourdough Pizza

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In the summer time when the weather is fine….oh wait. Hold on a second, it’s winter, right? No…no, it’s summer. I’m pretty sure it’s winter. I’m in the Southern Hemisphere and if my calculations are correct, we are at the beginning of winter. Exactly! So then why is it 24 degrees outside? All I can say is that I love it. Winter here in South Africa is shaping up to be rather brilliant. Jam packed full of sunshine, rooftop cinemas & and festivals, it feels just like summer time.

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Green Eggs & Ham

‘I like Green Eggs and Ham, I do, I like them Sam I Am’

I definitely think ‘Sam I Am’ was right in his persistence to try Green Eggs and Ham. My Green Eggs and Ham are a tribute to Dr Seuss and all his wondrous, crazy banter. These are absolutely one of the easiest dishes to assemble and will satisfy that salty craving in an instant. Plus, they are even easier to eat 😉

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Cauliflower Crust Pizza

Oh wow, this is amazing. I honestly did not know what I was getting myself into when I decided on a cauliflower crusted pizza for a mid week dinner. I must say I’m glad I did it. I had seen a couple of people mentioning it on the interwebz and I have to say I felt quite virtuous sitting down to my dinner. I’m always looking for lighter, healthier alternatives for some of my favourites and who doesn’t love indulging in a pizza as a mid-week treat. Now you can and it’s all vegetable. High five!

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Leek and Fennel Baked Frittata


 

Two weeks ago, I started training in GAA football (Irish Football) with a team here in Perth. The team is made up of mainly Australian girls with a few Irish thrown in the mix. I was so surprised when I arrived in Australia and learned that the girls team of  my boyfriend’s football club were mainly Australian. I shouldn’t really have been too surprised seeing as the team I trained with in Qatar had Australian, English, Irish, American, Scottish etc… What does surprise me though, is the influence that GAA is having throughout the world. So much so, that in September of every year, the GAA hold a Tournament known as the Asian Gaelic Games. Last year it was Seoul and the year before, Hong Kong. My boyfriend with his team flew to Hong Kong in 2010 and played against other Irish living abroad in Asian countries. They even had the pleasure of having a drink with Mícheál Ó MuircheartaighRegarded as one of Ireland’s greatest commentators on Irish gaelic games.

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Degustation at Chez Pierre

Over the past couple of months, the WA foodies have been setting up monthly get togethers. Our first date was with Jerry Fraser in Amphoras, the next was to The very aptly named Nomvember and in December we put our glad rags on for a night of delectable degustation at Chez Pierre in Nedlands, Perth.
We were treated to a glass of sparkling wine and some beautiful hors d’ouerve of crab and dill on mini crostini. Our first course was a pumpkin mousse to whet the appetite. Followed by a ceviche au saumon with mango salsa. Scallops with veal ragout, almond foam and spinach purée. Chef Andre then treated us to a surprise course of pea risotto and juicy tiger prawns. A refreshing palette cleanser of mint and cucumber sorbet allowed us to take a break and get ready for the heavier dishes to follow.

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Classic Italian Pizza

A while back, I went along to a cookery class run by Porcini Restaurant in the Ritz Carlton Hotel here in Doha. The head chef, Alessio Corda used to run the classes on the first Saturday of every month. 11 of us went along to get a sneak peak at some real Italian cooking. I had previously been to one of the cookery classes and loved it so much. We were presented with our aprons and recipe cards and soon got down to business.

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Pesto al Prezzemolo

I had been meaning to make pesto for such a long time and when I looked in the fridge to see what my options were, a big bunch of bright, green, fresh parsley was gleaming out at me. I had never had Pesto al Prezzemolo before but surely it would be just as yummy as the traditional basil version.

I got all of my ingredients out, some fresh garlic, parmesan, pine nuts, a dash of olive oil and a big ole bunch of parsley.

Here is how you do it…..

What you need:

150 g Fresh Parsley

50 g Pine nuts

50 g Grated Parmesan

200 ml Olive Oil

2 cloves of garlic

Pinch of salt

In a food processor, blend the pine nuts with the garlic and salt.

Slowly add in the parsley leaves and pulse.

When all of the parsley has been added in, drizzle in the olive oil and let the pesto come together.

Mix through the grated parmesan.

Season with some pepper, to taste.

Serve with some antipasti or mix through spaghetti.

Buon Appetito!!!