• One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

    May 23, 2011thecoffeebreak

    As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it.  And I did. Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in…

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  • Daring Cooks January Challange – Hearty Winter Stew The French Way

    January 14, 2011thecoffeebreak

    Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.…

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  • Cauliflower and Broccoli Gratin with Camembert Cheese

    April 18, 2010thecoffeebreak

    Gratin is originated from French cooking and means dish covered in breadcrumbs, grated cheese, egg or butter and then browned in an oven. Gratin generally prepared in a shallow dish and traditionally served in its baking dish. The beauty of this dish is you can make it beforehand as gratin freezes well. Just defrost when…

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  • Roasted Veggies

    March 26, 2010thecoffeebreak

    (Serves 2) Ingredients: ½ kg baby potato 1 yellow/red pepper, cut in stripes 1 onion, chopped 2 garlic cloves, chopped 100 grams mushroom ½ zucchini, cut 40 grams butter, melted Salt, pepper to taste Method: Preheat oven to 200 degrees C. In a saucepan bring up water to the boil, add salt and boil baby…

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