Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.


Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.


Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Sunday, November 21, 2010

Hungarian Goulash Soup Gulyasleves Recipe

Here's a spicy beef soup flavoured with Hungarian paprika, chillies  and caraway seeds. You can use sweet paprika instead if you're not man enough.

Gulyasleves Hungarian Goulash Soup

  •  Cayenne red pepper
  •  Hungarian paprika
  •  1/2 kg cubed, boneless beef chuck
  •  1 medium onion, cut in thin slices
  •  1 large carrot diced
  •  4 cups beef broth
  •  1 tablespoon fresh black pepper ground
  •  3/4 teaspoon caraway seeds

  • Mix 4 tablespoons of the paprika with the beef and fry the beef cubes in bacon fat. Remove and drain.
  • Pressure cook the beef for about 10 minutes unless you have too much time on your hands
  • Add the onions to the oil and saute until they brown.
  • Place all the ingredients in a large pot, bring to a boil, reduce the heat, and simmer until the vegetables and meat are very tender and start to fall apart. Add more water if necessary to thin to desired consistency

Monday, November 01, 2010

Gordon Ramsay's Bacon-wrapped Chicken legs stuffed with Pork and Pistachios

This is one of my favourites. I made a few changes to Gordon Ramsay's version, which can viewed below.

Gordon Ramsay's Bacon-wrapped Chicken legs stuffed with Pork and Pistachios

  • 3 boned-out chicken legs or thighs
  • Sea salt and pepper
  • Approximately 15 pieces of rind-less streaky bacon
  • 3 tbsp olive oil
  • 1 tbsp vinegar + 2 tbsp sherry wine OR 1 tbsp sherry vinegar
  • 1/2 cup of chicken stock
Sausage meat, pistachios, thyme and parsley, salt and pepper.
  • 350g good-quality pork sausage meat
  • A handful of cleaned pistachio nuts
  • 2 thyme sprigs, leaves stripped and chopped
  • Handful flat parsley, chopped
  • Pepper and chilli
  • Start by making the stuffing. Mix the sausage meat with the pistachio nuts, thyme and parsley, salt and pepper.
  • Layout tin foil large enough to serve as a wrapper for one chicken roll. 
Wrapping the stuffed chicken in bacon
  • Apply olive oil, sea salt and pepper on the surface and Place 5 bacon slices laterally across with a slight overlap.
  • Flatten out the chicken on top of the bacon and place appropriate amount of filling so you can just about make a decent roll. 
  • Make sure you have the roll tightly in foil, twisting the ends to seas. Roll back and forth to even the shape
  • Repeat for the other two rolls.
  • Poach these 3 foil packages in a large pot of boiling water for 25 -30 minutes, until the chicken is cooked. 
Crispy Bacon-wrapped Chicken rolls
  • Remove from heat and cool them down and then refrigerate for 15 minutes - this helps the bacon to set around the chicken. 
  • Remove the foil and drain out any excess liquid.
  • Heat olive oil in a large frying pan and carefully saute the chicken rolls until the bacon is brown and crisp on all sides. Set the rolls aside in a warm place and now add the sherry wine, vinegar and then the stock. Let the sauce thicken and adjust the seasoning.
  • Pour the sauce on the rolls and serve with baked potatoes.