Lifestyle

Tuna with Herb Grilled Vegetables

Friday, 23 November 2012 Issue Vol. XX No. 47
This week’s recipe comes from Arturo Boada, who was a guest chef at the Royal Garden some years ago. I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture (forgive me, Arturo!). Ingredients Serves…

Bring out the Mozzie!

Friday, 12 April 2013 Issue Vol. XXI No. 15 By Colin Kirkpatrick
I suppose it hardly needs saying that Moscato is just another name for Muscat. But perhaps it does need saying, which is why I’ve said it. Muscat of course, is…

Cajun Chicken Sandwich

Friday, 16 November 2012 Issue Vol. XX No. 46
This is certainly not your average sandwich, and one that does take 25 minutes from idea to plate (10 mins preparation and 15 mins cooking), so perhaps double the quantities so you have a second one to enjoy as well.…

Into the Kintu

Friday, 05 April 2013 Issue Vol. XXI No. 14 By Colin Kirkpatrick
The name Kintu sounds Japanese, like the name of some kind of sushi bar. But a web search revealed that according to an old Ugandan legend, a man called Kintu…

Chicken Satays

Friday, 09 November 2012 Issue Vol. XX No. 45
Satays are the ideal BBQ food.  You can eat single-handed while holding a drink in the other!  To make the best satays is simple.  Marinade, marinade, marinade!  To make these chicken satays memorable, marinate the meat in a Ziploc bag…

Snake in the Glass

Friday, 29 March 2013 Issue Vol. XXI No. 13 By Colin Kirkpatrick
I have to admit that snakes give me the creeps. It’s possible that you think snakes are cuddly and huggable and make adorable pets. Well, perhaps they do, but I…

Garlic Pork Stir-fry

Friday, 02 November 2012 Issue Vol. XX No. 44
Garlic is one of the most adaptable ingredients in the home cook’s kitchen.  This recipe calls for two cloves of garlic, but if you have some ‘garlicky’ guests you can add another two, but remember you also increase the spiciness…

North of the Border

Friday, 22 March 2013 Issue Vol. XXI No. 12 By Colin Kirkpatrick
Next time you visit Toulouse to see how they’re getting along with your custom-built Airbus, rent a car for the day and drive down the A61 or the A64 for…

Madness at Casa Pascal

Friday, 02 March 2012 Issue Vol. XX No. 9 By Miss Terry Diner
Casa Pascal, run by Pascal and Kim Schnyder, is coming up for its 11 year anniversary, and is undoubtedly one of the cornerstones of fine dining in Pattaya.  For newcomers…

Avocado for Hot Dogs for Kids

Friday, 26 October 2012 Issue Vol. XX No. 43
When dealing with any recipes using avocados there is always a problem in deciding if the fruit is ripe under the hard green skin.  Many markets sell avocados that are hard and unripe, because they’re less likely to bruise and…

Pies with the Pinot

Friday, 15 March 2013 Issue Vol. XXI No. 11 By Colin Kirkpatrick
We had a party at my place a couple of weeks ago and the catering company brought rather a lot of beef and onion pies, just like those you can…

Scrambled eggs Thai style

Friday, 19 October 2012 Issue Vol. XX No. 42
Scrambled eggs are very usual breakfast items, but the standard recipe can dish up a fairly bland start to the morning.  This recipe will, however, certainly ‘spice up’ the simple egg dish.  If too spicy then just use one red…

Wine from the Crazy Windmill

Friday, 08 March 2013 Issue Vol. XXI No. 10 By Colin Kirkpatrick
You’ve got to admit that in these parts, we’re not very short of motorbikes, barber shops, mobile food stalls and tiny shops selling pretty frocks for the girls. Or for…

Pullman’s Sunday Brunch

Friday, 24 February 2012 Issue Vol. XX No. 8 By Miss Terry Diner
Imagine drinking champagne (or even Prosecco!) overlooking a tropical beach, with palm trees gently waving as you sip and enjoy succulent salmon with capers and cocktail onions.  Imaging being able…

Prawn and Mango Curry

Friday, 12 October 2012 Issue Vol. XX No. 41
Two items in abundance in Pattaya are prawns and green mangoes.  This week the recipe combines these ingredients, plus a goodly percentage of chillies.  If the recipe looks as if it will be too spicy for you, then cut the…
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