By now, you all know of my love for harissa. So, when a friend sent me the recipe for this harissa salmon from The New York Times Cooking section, I just had to try it. It’s so easy, and incredibly delicious. The salmon would pair well with potatoes, rice, fresh pasta or roast veggies and…
Month: January 2019
Baked Peaches with Honey and Rosemary
I’m so sorry for the week-long break between posts, but as previously mentioned, things are only going to get busier from here on out. Truth be told, I’ve not been busy with University work too much as of late, but I have been enjoying some downtime, and making things that are not new (and therefore…
Triple Chocolate Mousse
The thinking behind doing a triple chocolate mousse came from one of my mum’s magazine clippings. While I didn’t follow the recipe in the folder, I was inspired by it, and so, therefore, Mr. Gary Rhodes has to get some credit. I decided to use the recipe below because I had left over egg yolks…
Chickpea Coconut Stew
I don’t remember who sent me the New York Times article for this recipe. It might have been my dad, but I’m not 100% sure. It’s been saved in my “Recipes” bookmarks for a while, and I’ve looked at it constantly, I just never got round to making it. I finally got round to it…
Slow Cooked Barbecue Brisket
I wish I could tell you where my love of American barbecue comes from. I think barbecue sauce is the best thing in the world. I love nothing more than baby back ribs cooked to perfection smothered in barbecue sauce. The idea of doing a road trip around the barbecue joints in the Southern US…
Red Velvet Pancakes
A friend of mine went to Bali over the Christmas and New Year holiday, and posted a lot of beautiful scenery shots on her Instagram story. My favourite shots though, are always of the food she eats. She’s a pro at Instagram posts. Always knows the best lighting, the best place for a photo. I…
Pavlova
I’d never made a pavlova before this. Meringues, sure. But never a full-blown, giant disc of marshmallow-y meringue. The risks are just so high. Turn the oven just 10 degrees too hot and your meringue will crack and collapse. Whisk the eggs white at too high a speed, and large air bubble can form which…
Chickpea Buddha Bowl
What on earth is a Buddha bowl, you may ask? Well, while these bowls of goodness have many different names, thanks to the power of the internet, this is the most likely origin for the name: “Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was…
Jena's Tiny Kitchen 