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jjusttiff's Recipe Collection

  

Namjim is a staple sauce found in Thai cooking. Its hot, sour, salty, sweet flavour is delicious. It is, however, important to balance the flavours so that no one taste dominates the others. I really love this crunchy salad, which is something that I often make for myself at home. I like to eat it alongside simple steamed rice which provides a gorgeous contrast.
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There are so many different recipes for "ragu bolognese", especially between the north and south of Italy. In the south they don't really eat it with spaghetti, they prefer to eat it with rigatoni as it is easier to eat as the meat lodges in the tubes, in the north they might prefer to eat it with fresh tagliatelle. I find it difficult to eat with spaghetti myself as the meat falls off the spaghetti and is always left at the bottom of the plate. This is where "scarpetta" comes in, where you clean the sauce on the plate with some bread. Not great manners but as they say "when in Rome.........."
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Parma ham or Prosciutto di Parma is probably the most famous meat from Italy and definitely one of our favourites, it is just one of many types produced in Italy. Prosciutto derived from the the Latin word "perexutus" meaning "dried" is made from the cured hind leg of the pig. it is cut so one end is rounded.
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A delicious sponge pudding with the added texture of coconut and rolled oats, a superb butterscotch sauce all served with a dreamy pillow of whipped cream. After making the cookies...i couldnt help myself but to experiment with this pudding...man it was yummy and the others chefs thought so to, while they stood there and watched me eat it! hahaha nahh just kidding...i shared.
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In Europe, around the 1900s, a paperlike substance was originally known as rice paper, due to the mistaken notion that it is made from rice. In fact, it consists of the pith of a small tree, Tetrapanax papyrifer, the rice paper plant. The plant grows in the swampy forests of Taiwan, and is also cultivated as ornamental plant. In order to produce the paper, the boughs are boiled and freed from bark. The cylindrical core of pith is rolled on a hard flat surface against a knife, by which it is cut into thin sheets of a fine ivory-like texture. Dyed in various colors, this rice paper is extensively used for the preparation of artificial flowers, while the white sheets are employed for watercolor drawings. Due to its texture this paper is not suited for writing.
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These hamburgers were made for a function. There easy, yummy and really quick to make. According to the American Heritage Dictionary, the term "hamburger" comes from Hamburg steak, which was first recorded in English in 1884 but was probably used much earlier. A form of pounded beef called "Hamburg Steak" was common in Hamburg in the middle of the 19th century. The recipe was brought to North America by the large numbers of people immigrating from Germany at the time, many of whom passed through the port of Hamburg. There is indirect evidence for its use on an American menu in 1836. The form hamburger steak first appeared in a Washington state newspaper in 1889. The first recipe close to the current idea of a hamburger, using ground beef mixed with onion and pepper dates from 1902
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This pic is of the tomatoes i roasted, there are quite a few here as i was making a large amount.
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My grandmother years ago bought 4-5 boxes of size 14 chickens (1.4kg) anyway they got handed out within the family...guess who ate chicken 4-5times a week! YEP me! On the bright side...my mum was a awsome cook with chicken... and this dish is one of hers. Mum would cook it every sunday night with peas and gravy!... YUMMO! I now make it for my little ones and they love it..brings us 2gether
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