Like most busy mothers trying to get dinner on the table in a hurry, I’m always trying to find shortcuts wherever possible. For me, this has been one of the biggest adjustments since becoming a mother; I am someone who used to make absolutely everything from scratch – bread, noodles, pasta – and this cooking style was bound to go out the window once our children came on the scene.
For me, there is much comfort to be found in having a large pot of chilli con carne bubbling away on the stove, especially since I know that many meals can be derived from this one dish. At other times, it happens to be a great dish to make if you are entertaining a small crowd.
If you are looking for a show-stopping recipe which will wow your family and friends at your next dinner party, look no further than this Beef Wellington with Green Peppercorn Sauce. These photos are my latest contribution to the food column in Discovery, the inflight magazine for Cathay Pacific and Cathay Dragon.
Recently in the kitchen, I have been busy rustling up various Vietnamese dishes, including one of my favourite soups called Bun Rieu – a pork broth flavoured with crab and tomatoes, and served with vermicelli noodles and a pile of aromatic herbs. I love to make a big pot of this soup so that we can eat it over several days, even if the sun is sweltering outside and we sweat uncomfortably while enjoying the mix of vibrant flavours and textures.
Pho could perhaps be described as the national dish of Vietnam. But what many people don’t know is that it is predominantly a breakfast dish in Vietnam. In some parts of the world, breakfast might be a bowl of cold cereal to some. In Vietnam, however, they like to kick-start their day with an aromatic noodle broth, full of flavour and texture to awaken the senses.
With all of the French recipes I have been posting lately on this blog, I thought it was time to change the tune a little and post one of my favourite Vietnamese recipes. But as I set about preparing this post, I realised that this particular dish is actually a Vietnamese version of a French classic. Or is it?