Saturday, March 31, 2012

Green Lentil Coconut Curry

I made this lentil curry dish recently based on this coconut dal, we eat dal all the time and the method of cooking the lentils in coconut milk sounded so good to me. I couldn't find red lentils in the grocery store so used French green lentils, over all it was a tasty dish but a tad rich for us, will stick with our regular dals :-)

Monday, March 26, 2012

Meyer Lemon Bundt Cake

I made a lemon bundt cake recently as hubby loves lemon cakes, this was a memorable day for me as I put together the little guys new high chair and let him eat cake, didn't get any super food blog worthy pictures of the cake but the cute kiddies eating it make up for it.

Meyer Lemon Bundt Cake

  • 8oz butter, room temperature
  • 8 oz sugar
  • zest of 1 Meyer lemon
  • 3 eggs
  • 8 oz  gms all purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/4 cup natural yogurt
  • juice of 1 lemon
  • 1 tsp vanilla extract

  1. Preheat the oven to 350 
  2. Butter and flour a bundt pan.
  3. Cream sugar and butter, then mix in flour, lemon juice, natural yogurt, vanilla and lemon juice and lemon zest together. 
  4. bake for 50 minutes or until a knife comes out clean. 
  5. dust with powdered sugar and feed to cute kids :-) 

Got to adore kids they bring so much laughter and joy to life:-)

and a wee update on Shorty Awards, I didn't win but wanted to say thanks for all your support

 much love

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Friday, March 23, 2012

Banana's and Custard

Reading The Guardian food section got me again recently with this post on how to make the perfect custard. My Dad loves his custard and always uses a can of Birds Custard, he proudly makes the paste and carefully stirs to create his signature thick custard to eat with crumbles, pies and steamed puddings, very British. 

After reading this I just had to make custard from scratch with egg yolk, it seemed so easy, did you know Birds custard was invested by Mr Bird because his wife had an egg allergy its just coloring, sugar and corn starch. So a from scratch rich custard sauce was needed to fix my craving.

Tuesday, March 20, 2012

Green Beans Poriyal

This is a wonderful way to serve green beans, we cook okra in the same way at home, a South Indian style of cooking I learnt from my hubby. For this recipe it helps to steam the green beans for about 5 minutes first to soften them to speed it up, I simply did this in a microwave in a glass bowl with a lid with a little water added. No need for those expensive bags of steamed veggies.

Sunday, March 18, 2012

Chai Smoked Salmon

I have to say my favorite Food Section is The Guardian I always seem to get so inspired and cook from it and I tweet with a couple of the writers, lovely folks. This article about a smoked salmon dish with greens and poached egg in a pub, got my attention as I have been wanting to try home smoking and it sounded so easy. So I made chai smoked salmon it was so good. But the only draw back to making it is the fact it makes the house smell :-) I bet you could do on a grill outside. 

Friday, March 16, 2012


Spring is in the air in North Carolina, I have been enjoying seeing some wonderful blossoms on my walks and thought I would share some. Flowers always make the world a better place.

Big Hugs 


Wednesday, March 14, 2012

Lamb and Spinach Curry

Here's a great recipe for lamb curry I pretty much make it the same way each time as its a winner, this time I added spinach it was so good, not sure why I hadn't done this before. In fact I was recently featured in ADA Times now Food and Nutrition Magazine see page 17 on lamb and my recipe is there for a Moroccan inspired Lamb dish.

Tuesday, March 13, 2012

Hug a Dietitian!

March 14th is National Registered Dietitians day, a time to celebrate my wonderful profession. 
The clip above explains why we are the nutrition experts from The Academy of Nutrition and Dietetics formerly The American Dietetic Association. Dietitians, work in hospitals, dialysis centers, nursing homes, home health, doctors offices, local gyms, the media. They are cookbook authors with many being qualified chefs too, pioneers in food and culinary nutrition, TV stars, social media practitioners and bloggers like me and more the possibilities are endless.

Sunday, March 11, 2012

Chicken and Pepper Stew

I made this chicken and pepper stew recently, easy to make and all in all a great stew. The recipe is from The New York Times always enjoy their recipes and I didn't really change anything so follow the link :-)
It was a pleasant weekend here, lovely weather me and the kids had a little picnic in our backyard and played.

Which newspaper's food section is your favorite?

Have a great start to the week everyone 


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Japan: One Year Later

I wanted to do a wee post to to mention Japan, one year after the Tsunami that claimed the lives of 19,000 and damaged 300,000 homes. A lot of has improved but folks there still need your help and prayers to continue to support them and rebuild, we shouldn't forget them. The red cross continue to work and help people there, if you click the you tube link you can donate below :-)

Saturday, March 10, 2012

Rebecca's Guide to Pinterest

I did a screen shot tutorial demonstrating how to use pinterest and thought you would find it helpful.  I am enjoying my travel boards, and using it as a way to collect recipes. It is becoming a good source of traffic and I find it fun, I even do pinterest for a client. 

Friday, March 9, 2012

Blood Orange Salad with Meyer Lemon Vinaigrette

This is a super simple salad, with my two favorite citrus fruits, the Meyer lemon and blood orange, we ate this for valentines with a whole roasted red snapper :-), lovely. Its so easy to make your own vinaigrette's and much better for you :-) 

Tuesday, March 6, 2012

Date Rice Pudding

I love rice pudding its a great British comfort to me. I made this one a day Jasmine was sick as all I needed to do was add the rice, chopped dates, sugar and milk and bake and voila a tasty treat. I love using dates in desserts. You may remember my date shake recently :-)

What is Tuesday Food Market

So what is #Tuesfoodmarket. Like other twitter hash tags its a fun way to collect images and blog posts about a topic from around the world. There wasn't one on food markets so I figured why not start one. It doesn't matter if your market is even on a Saturday I just choose Tuesday. Feel free to tweet pictures of farmers markets, cool foods you have grown, or even in your grocery store and lets celebrate good food. It will be fun to make new friends in different countries and share our love of food. 

I have also started a Pinterest board, let me know if you would like to contribute I would gladly add you 

Also tweet using the #tuesfoodmarket easier to just do on Tuesdays but any day is fine. 

Also your welcome to share pictures on the facebook wall 

Be sure to join in the fun.


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Sunday, March 4, 2012

The Food of The Kingdom of Bhutan

Punakha Dzong

It was last October that the king of Bhutan got married, I remember being captivated by the beautiful clothes and pretty countryside it provided a rare glimse into this most isolated of countries. Around this time Patricia commented on the Chow and Chatter facebook wall she was going!, I always enjoy Patricia's comments and conversation and finally last night I asked to see pictures and asked for a guest post. She's a busy lady and doesn't blog but has a facebook page for food and shares my passion for food, travel and culture. Here's a wonderful treat a look at the delightful food of Bhutan thanks so much Patricia means the world to me.

Saturday, March 3, 2012

Zucchini and Bacon Soup from @DavidMarteau

I have been tweeting with @ourmaninsh- Peter who helps @DavidMarteau with social media and Chef David for a couple of years now.  Chef Marteau is the executive chef at Parklands hotel in Shanghai in fact I asked him to do a guest post here a in 2010 where he describes how he cultivated his love of food and travel. He is a sweet guy originally from France then lived in Canada he is married to a Chinese lady with two wee kiddies and am more than happy to help promote him, he truly deserves it.

 I must admit when he offered to send me his cookbook I happily agreed to receive it. I never take free cookbooks and would have bought it anyways. Its a wonderful book, inspired with global recipes the first thing I have made is this zucchini and bacon soup. It never occurred to me to let zucchini be a star ingredient in a soup but it works to well. 

Here's chef David talking about his book 

and here is him at work making a red wine risotto

and finally a link to his book on amazon, I love supporting others, as I know personally how hard it is to market two apps, chow and chatter recipe app  and now Go Social the social media tips app :-) 

Do check him out and follow on twitter @DavidMarteau he's a sweet person and talented chef. 

Friday, March 2, 2012

Oh The Place's You'll Go

To Celebrate Dr. Seuss's birthday I thought why not read one of the stories :-)

Your never too old for a good story, or too young.

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Thursday, March 1, 2012

Sweet Potato and Chickpea Stew

This stew is so good, inspired by a recipe I saw on pinterest with my own twist I made it again yesterday and added Spinach. I was also happy that Jasmine liked it too. Super healthy with protein from the nuts and chickpeas, and anti oxidant rich carrots and sweet potatoes. 


  • one can of chickpeas
  • 2 cloves of chopped garlic
  • 1/2 a lime's juice
  • 1/4 cup freshly chopped cilantro
  • 1/2 teaspoon cumin powder
  • 1/2 a chopped red onion
  • 1/4 teaspoon coriander powder
  • one tomato chopped
  • one can of chopped tomatoes 
  • one large carrot chopped 
  • one large sweet potato chopped
  • 1/2 a cup of roughly chopped peanuts
  • salt to taste
  • 1/2 teaspoon of Turkish seasoning
  • one cup of vegetable stock


  1. saute the onion and garlic in olive oil, add the cumin and coriander powders for 5 minutes
  2. add the tomato and let it form a paste 3 min
  3. then add the carrot, sweet potato, chickpeas, vegetable stock, lime juice, cilantro, Turkish spice and peanuts mix
  4. simmer for 20 minutes 
  5. enjoy 

Have a wonderful weekend everyone :-) 

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