Your Dreams Coming True In The Kitchen

Ok folks I've been away for a long time. This was firstly due to health reasons and secondly I had nothing to write about. I always want to write something new and exciting. And that is exactly what I shall be writing about today. Maria is the chef this time. She did everything I stuck to the washing.

W e always need to eat something sweet after any meal how ever light it may be. So join me for some cookies.....

M aybe I am being a bit old fashioned as to the Gratin. Yes, I know all about the modern Nouvelle Cuisine and the various videos but I am following my heart and am still cooking dishes I used to eat when I was much younger in various cosmopolitan cities such as Monte Carlo, Beirut, Lausanne. These dishes are now prepared with a twist by adding some bacon or a touch of Porcini mushrooms....

T hought I'd include this as my last posting for 2014 but was busy fixing some electrical stuff around the house so... We had this for Boxing Day lunch and people loved it! This is an old recipe made with cauliflower instead of broccoli so I said " what the heck " and used Broccoli instead and amazingly enough it came out much better ....

B reakfast Baking Powder Biscuits are for Americans as easy as saying 1 - 2 - 3. This recipe comes from an older edition of Betty Crocker's cook book and I would like to share it with you who would like something different for breakfast instead of toast, or croissants....

C orn bread is one of the main staples in American food. Corn bread is filling, nourishing and delicious especially the way I made them. Usually corn bread is baked in a round,  or square 2 inch deep mold and cut in square pieces or triangles, baked for 20 to 25 minutes at 200 degrees C (400 F). I chose today to pour the batter onto a cookie sheet, spread it evenly and bake it at the same temperature but for 12 minutes only. It came out yummy. So yummy that I don't think there will be any left for lunch! Here is how they were made....

W ell, we are in November now in Greece and the weather is getting chilly although we are still going around with short sleeved shirts and no jumpers. I am proposing today something "homely" which came out very pleasant even if it was not made according to Sharon Ryan's Irish recipe. I only had half of the ingredients so I improvised the other half! The original recipe is called Baked Cabbage with Bacon. But since I am trying to avoid bacon, (I didn't have any anyway) here what I did.....