Ditch The Mayo For This Egg Salad

>> Saturday, 28 October 2017

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Creamy with a hint of inherent sweetness, avocados make an excellent substitute for mayonnaise for certain salads. Coleslaw, tuna, potato, and egg salads are among my favorites to use this fruit as a cream-based dressing. Sometimes I add it 2 ways - as a dressing and as one of the main ingredients by cutting the avocados into chunks or slices.

This salad is certainly a different kind of green eggs.

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Click here for the recipe.

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Pan Seared Pork Chops

>> Thursday, 31 August 2017

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Chops and steaks are quick-cooking cuts of meat; they are ideal for the stovetop or grill. These thin-cut pieces of meat are great for impromptu entertaining or weeknight meals.

Seasoning is easy - use a marinade or your favourite dry rub, but honestly, salt and freshly ground black pepper is more than enough to bring out the flavour of the meat. Because chops and steaks are single cut pieces of meat, if you buy more than you need, simply season, wrap tightly in plastic wrap and then a zip bag, label and toss into the freezer. When you're ready to cook, defrost, bring meat to room temperature and cook. It's that easy.

Here's the recipe for these Pan Seared Pork Chops.

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Sweet & Spicy - Bengali Mango Chutney

>> Thursday, 24 August 2017

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As much as I love ripe mangoes, I prefer them uncooked. Ice cream, sorbets, fresh tarts, juices, punches, yes, but not in quick breads, scones, cakes, jam etc. Now green mangoes are different, love them in curries, fresh, and cooked chutneys, like Guyanese sour and achar. A few years ago I came across a photograph of Bengali-style mango chutney and since then I have been hooked. Every mango season, I make this a few times to snack on. The combination of sweet, salt and spiciness from the (pepper) heat and spices always has me licking my fingers and the bowl.

In my version of the recipe I use 2 types of mangoes - turning and half ripe. Both types are explained in the recipe.

This type of chutney is not a condiment to be eaten on the side with your food. It is a stand-alone dish served as one of the courses towards the end of a multi-course traditional Bengali meal. This style of chutney is served in the syrup course just before dessert, acting as a palate cleanser. Though the chutney can be made with other fresh fruits such as tamarind and tomatoes, mangoes are a popular choice.

Try the recipe and let me know what you think. Be sure to read the cooking notes. Make a large batch for all the spicy mango lovers around you. Leftovers keep well for weeks in the refrigerator in an airtight container.

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