Your Dreams Coming True In The Kitchen

S ometimes you have left over rice and don't know what to with it. Asians usually use it for fried rice. I used it to make a nice mix which we enjoyed very much.

Boy I tell you this is one heck of a buffet or starter recipe. Get yourself one kg of pork belly with a lot of the surface fat taken off,  cut in 2 inch cubes ,  Sear and caramelize with strawberry flavoured balsamic cream vinegar on your stove top. Then roast in 180 degree Celsius oven for 20 minutes. Separately cook cubed green apples and ginger in fresh butter till very soft. Roughly pure the apple sauce. Serve pork bits with a dollop of this mash. Simply gorgeous !!

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.

You will need for one batch of 250 ml. of Sauce Béarnaise:

Pie not yet cooked. H ere is a very nice savory pie you can make when invited to some friends house (such as a New Year's Eve dinner party) and you would like to take something made by you. It is very presentable and light. I have taken this recipe from my friend Paola Collengui, of Zenzero e Limone a blogger with www.giallozafferano.it. She takes all the credit. Nothing wrong in copying another person's recipe as long as you mention his name and give him credit for it. Only in this case there will be a change in the styling of the pie because it is not the season for zucchini flowers. So this pie will decorated with something different....we shall see when the time comes.....

The following article has been copied verbatum from “Academia Barilla” on the Internet. This Nduja was brought to me by a good Italian friend Aldo who happens to live with his wife next door to our building in Athens.  If anybody can get a hold of this type of Hot Hot sausage, will be lucky because it can be used in a variety of ways in food. NDUJA Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille. HISTORY Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word  andouille , which is a type of sausage made with innards, tripe, lung, and liver, boiled with vegetables and spices. The meat is stuffed into a casing of small intestine and consumed within a couple of days. The French may have brought this type of sausage to southern Italy when they were defending the land against the invading Spanish....

T oday is Sunday, a day for a special lunch. We have on hand a beautiful piece of pork tenderloin and needs to be specially handled......