Recreate this Dim Sum specialty, Chinese Turnip Cake, at home with the delicious and authentic recipe. This recipe uses Chinese sausage and shiitake mushrooms for maximum flavour.
Chinese Turnip Cake
With Chinese New Year around the corner (on 28 January this year), I’m already thinking ahead to our lunch menu. Last year, we celebrated the event with some good friends at home, and my mum would have been proud of the spread which I created.
The menu included spring rolls (which Americans call “egg rolls”), fried rice, Chinese Tea Eggs, as well as these Chinese Turnip Cakes, or Daikon Radish Cake. The latter is a dish you might be familiar with if you are a fan of Dim Sum.
This Vietnamese Spaghetti Bolognese is a delicious Asian twist on an Italian classic.
Vietnamese Home Cooking
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.
These bite-sized Mushroom Tarts have a flavoursome mushroom filling with a golden puff pastry base. They are perfect for entertaining and would delight both vegetarians and meat-lovers alike.
We are hosting a small cocktail party this weekend or, as they call it in Switzerland, an apéro, where the evening will be fueled by lots of small canapés and finger food. Hubby is rather excited by all of the possible wine pairings and I have been quite content to bury myself amongst hefty volumes of cookbooks in the late evenings, comparing and choosing recipes for our little soirée.
A simple and nourishing Chicken Dumpling Soup from the Little Paris Kitchen by Rachel Khoo. Recipe with step-by-step photos.
A little while back, I had posted quite a few reviews on recipes from Rachel Khoo’s delightful French cookbook, The Little Paris Kitchen. For a short time, it looked like I was cooking my way through the book, and indeed I was – just a lot of the recipes haven’t made it to my blog for various reasons.
It was never really my intention to cook my way through Rachel Khoo’s The Little Paris Kitchen, but so rarely has a cookbook resonated with me so much that I have found myself trying a new recipe from this book every few days since I first purchased it. If only I had this level of enthusiasm for all of my cookbooks!
With the weather warming up recently in Zurich, I was curious to try the Coq au Vin Skewers so that we would have an excuse to fire up the barbeque for the first time this year. But unlike most casual barbeque recipes, and as with most of Rachel Khoo’s recipes so far, this dish required quite a bit of advance preparation. Though, this is perhaps more a feature of French cooking than Rachel Khoo’s cooking style in itself.
A comforting and nourishing Braised Chicken with Mushrooms, Potatoes & Thyme. The chicken is succulent and tender, and the sauce is delicious served with fresh crusty bread.
When hubby is on his own, he tends to cook really simple food like pasta. Just pasta. Oh and maybe a grating of parmesan cheese if there happens to be some in the fridge. Or he might just boil potatoes. Or he goes all out and raids my cookbook collection to produce something really elaborate and exquisite, and will then cheekily send me a photo to show me what I’m missing out on.