Archive for May, 2007

This dish would make a great hors d’ouveres with your cocktails.

• 1 kg medium squid
• 2 cups olive oil
• 1/4 cup flour

Clean squid. Remove the spine and head. Finely chop the heads and set aside for stuffing.

Stuffing:

• 1 head garlic, minced
• 1 cup onion, minced
• 1 cup carrot, diced
• 1 cup celery, diced
• 50 g canned anchovy fillets, finely chopped
• squid heads
• 1 cup bread crumbs
• salt and pepper to taste

Garnishing:

• 1/2 cup basil leaves, chopped

1. Saute garlic and onions until soft but not brown. Add carrots and celery and cook until soft. Add anchovies and chopped squid heads and cook for a couple of minutes.
2. Remove from heat and mix in the bread crumbs. Season with salt and pepper.
3. Stuff squid cavities 3/4 full. Secure ends with toothpicks. Coat squid with flour, pat off excess.
4. Fry squid until crisp. Slice into rings and garnish with basil. Best served warm.

Living in the tropics means we have a lot of bananas all year round. It can get pretty boring munching on it and straight out of the peel. These photos give me ideas on how to get more adventurous with my bananas.

Healthful pancakes for breakfast

Another breakfast favorite, dressed up: French toast with grilled banana

Honeycomb ice cream on top of a warm banana pudding, topped with vanilla sauce

Banana financier

Banana cake

Banana waffle

Bananas, spring roll wrap, nutella, and butter

Turon - bananas sliced lengthwise, wrapped in spring roll wrap, rolled in sugar and deep fried. Jackfruit bits are usually rolled up with the bananas for a more delicious combo. These warm wraps go well with the ice cream.

Dessert medley - banana parfait, banana chocolate milk custard with baileys sauce and a chocolate dipped banana lollipop

Every now and then, everyone needs to get some good old pork chops. Here is a recipe that’ll make dining on them almost guilt-free™. We are putting our chops in a healthful sauce made from olives and garlic.

• 3 tbsp olive oil
• 1 kg pork chops (about 1/2 inch thick)
• salt and pepper to taste
• 1/2 cup flour

1. Place pan over medium heat, then add olive oil.
2. Season pork chops with salt and pepper. Lightly coat the pork chops with flour and tap off excess.
3. Fry in oil until golden brown.

For the sauce:

• 2 tbsp olive oil
• 1 head garlic, minced
• 3 fillets flat anchovies
• 1/2 cup black olives, pitted
• 1 tbsp capers, finely chopped

For garnishing:

• fresh basil leaves, chopped
• parmesan cheese, grated

1. Heat olive oil then put in the garlic and anchovies. Cook until golden brown.
2. Add the black olives and capers.
3. Pour sauce over the fried pork chops.
4. Garnish with some chopped basil and parmesan cheese.
5. Enjoy hot!