Pho Ga (Vietnamese Chicken Noodle Soup)

Further to my Ramen Bowl with Beef Sirloin post some time ago, I remembered that I should also post my recipe for the best home-made broth for Pho Ga, the Vietnamese chicken noodle soup.  Continue reading “Pho Ga (Vietnamese Chicken Noodle Soup)”

Mexican Gnocchi and Guacamole

The perfect weekday comfort food: Potato gnocchi in a creamy Mexican spiced sauce! Continue reading “Mexican Gnocchi and Guacamole”

Carrot, Pumpkin, Orange and Ginger soup

Carrots and oranges as well as pumpkin and ginger are well-known and delicious combinations.

Continue reading “Carrot, Pumpkin, Orange and Ginger soup”

Baba Ganoush by Franck Dangereux (The Foodbarn, Noordhoek, South Africa)

When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.

Continue reading “Baba Ganoush by Franck Dangereux (The Foodbarn, Noordhoek, South Africa)”

Tuna and Coconut Ceviche

It is so incredibly tasty, I think that we have a new favourite way to prepare our tuna steaks!   Continue reading “Tuna and Coconut Ceviche”

Burger Week: #4: Mexican Cemita Burger

Halfway Burger Week at Arcisfoodblog! Keeping it international with a Mexican Cemita burger that I made some time ago.  Continue reading “Burger Week: #4: Mexican Cemita Burger”

Edamame and Soba Noodle Salad

Believe it or not, but the inspiration for this dish actually comes from a vegetarian cookbook from IKEA that we got over 15 years ago.
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Herb Crusted Grilled Tuna Steak with Tabouleh and Baby Potatoes

As mentioned before, this is my go-to preparation for tuna steaks. It never disappoints!

Continue reading “Herb Crusted Grilled Tuna Steak with Tabouleh and Baby Potatoes”

Cambodian Wedding Day Dip

Not all recipes from the “River Cottage Veg” cookbook by Hugh Fearnley-Whittingstall were a huge success though…

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Chicken, Fennel and Baby Potato Stir-Fry

A quick and super tasty weekday stir-fry!

Continue reading “Chicken, Fennel and Baby Potato Stir-Fry”