’Tis the season for chestnuts. Have you experimented with using chestnuts in your cooking? Here’s a new recipe I created for Damien. It is very easy really, except for the part about preparing the chestnuts. You can always prepare it … Continue reading →

For this porridge, I specifically mention beef because it is better to use beef for the overall flavour. You can use other meat but the effect will not be the same. The quantity for pumpkin is just a rough approximation. … Continue reading →

This recipe is adapted from a Lamb and Leek Shepherd’s Pie I made once before.   Ingredients 100g Minced Beef 1 Small Onion, chopped 1 Stalk Leek, sliced thinly. Use the white part and discard the older, tougher green part. … Continue reading →

The grilled fish gives a fragrance to this porridge. Ingredients A slice of fish fillet (e.g. threadfin or cod) Veggie or dried seaweed 2tbs minced ginger (with juice) 1½ cups stock ½ cup rice   Steps Marinate the fish with … Continue reading →

Ingredients A slice of fish fillet (e.g. threadfin or cod) ½-1 tbsp Dried seaweed, cut into tiny pieces 1½ cups stock ½ cup rice   Steps Marinate the fish with a little soy sauce and pepper for about 30 minutes. … Continue reading →

The flavour of the bell pepper is really good after a bit of grilling. Avoid using green ones for this porridge. The yellow/orange ones are sweeter and therefore, more suitable for cooking with porridge. Ingredients Basic Chicken Porridge ½ Onion, … Continue reading →