From the original site: He cooked his version of Sweet and Sour Pork, which is my favourite version (I guess it just goes that way when your parents cook!). I definitely encourage adding red hot chilli to the sauce or even using chilli vinegar. It gives it the kick in between being sweet and sour. Check out the video and the recipe below!

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From the original site: I have a block of cheese sitting in my fridge. I don’t know how long it’s been sitting there, but the more I open the fridge, the more guilty I get seeing it. So I decided with the huge batch of soup I made recently, it’d be great to serve with scones. More specifically, cheddar cheese scones.

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From the original site: As you could probably tell by now, I love easy recipes. The easier, the quicker – the better. This is one of my go-to recipes when I’m feeling lazy. My dad, Papa Gastro was the one who taught me this recipe. I hope he doesn’t mind me sharing! I don’t steam the bok choy because 1) it takes too much of the nutrients out of it and 2) it gets kind of steamed in the wok/frying pan.

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From the original site: Life in fact, has been so hectic in the last few weeks that my fridge has been stocking up. I have been mostly on a baking spree, and suddenly realized that in the absence of no cooking for 2 days- we had enough things that needed to be cooked on an ASAP basis.

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From the original site: For many days, a whole butternut squash stood around on our table. Then I decided to eat it. The rest is a recipe.

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From the original site: Traditional kheer has its origins in India and is made with milk and rice. Owing to India’s multi-regional nature, different versions of kheer are available in various parts of the country; Payassam in south India (made with jiggery and coconut milk) and in Bengal (with vermicelli and jiggery). This gajar ki kheer, I assume, and can safely say is the Punjabi version from North India, hit by severe winters. The specialty of this is that its charm is only in peak winters, when bright red carrots are available in the market.

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From the original site: …The apron and the pie both very charming with a promise of retro charm. The pie from a cookbook {Appetite For America} that goes even further, a trail that chronicles ‘meaty‘ chunks of American culinary history from the roaring twenties!!

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I’ve always loved naan, the Indian flatbread.  It’s so versatile.  I’m sure there are recipes out there to make your own, but I’m not really one for making my own bread, particularly when you can get good bread at the market.  The lovely people at Stonefire flatbreads sent me some samples to try* and we really enjoyed them, so I’m sharing a quick review of them here.

We had 3 different types to try: regular, garlic, and whole wheat.  They come 2 flatbreads to a package.

Garlic:

• We decided to go traditional for the first try, and have these along side some takeout Indian food.  I was too lazy to cook, and I must admit I’ve never attempted a good Lamb Korma.
• The company recommended spritzing with water and/or brushing with a little oil and reheating, so that’s what we did.  I was quite impressed.  The bread tasted as good as many I’ve had out a local restaurants.

Whole Wheat:

• For the whole wheat version I decided we needed more samplers, and a less traditional application, so we tried it sliced into wedges as an accompaniment to some hummus dip.
• The Whole Wheat was still tasty (and healthier), but the texture was not quite as light and fluffy as the non-whole wheat version.  Still good though.

Regular:

• For the regular naan, I decided that lunch was in order.  For the first one, myself and The Boy made mini sandwiches with smoked salmon, cream cheese, and spinach.  The bread was light and fluffy, similar to the garlic.  Both me and the 6 year old gave it a thumbs up.
• For the second piece, I made a hummus and cheese ‘pizza’.  Top the naan with a spread of good hummus, sprinkle with cheese (I used cheddar), and pop into the toaster oven until the cheese is nice and bubbly.  A yummy lunch, or could easily be sliced up for appetizers.

What about you?  Have any brilliant ideas for naan?

*at Foodwhirl we do welcome food product samples, and if we try and like them, we will share them (our thoughts about them, not the actual samples!) with our readers.  If we don’t care for them, we’ll tell you guys that too, or refrain from reviewing at all.  So we try to make sure we are always giving an honest and upright review.  Other than providing samples, Stonefire did not compensate us for this post, we just like them so we thought you might too!

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From the original site: I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

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It’s so easy, but trust me, it’s all good.
I usualy make this for lunch, but it could also go very well with any meat or fish.

Special Instructions: Serves 4-6

Instructions:

Roast the sesame seeds in a small pan for a couple of minutes until they’re golden.
Add them to the spinach and quinoa.
To make the vinaigrette, mix the oil, soy sauce and lemon juice together.
Add the vinaigrette to the salad and give it a stir.
Done!

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