delectabilia
Delectably Different Recipes
You can put together this incredibly delicious pasta dish in minutes. The anchovies, garlic, and extra virgin olive oil is a classic combination, enhanced here with a hint of truffle oil and chilli. To the side, a black garlic and balsamic drizzle brings some sweet earthiness and acidic balance.
Pillow-like gnocchi made with sweet potatoes was a great foundation for some favourite tastes – the salty intensity of gorgonzola, the tang of sun-dried tomatoes, and the fresh fragrance of basil. This pan-seared gnocchi gorgonzola was a symphony of bold flavours.
So simple, yet the complexity of tastes and textures in this smoked salmon and poached egg wrap with radish sprouts belies that simplicity.
The asparagus and pancetta stuffed chicken breast was incredibly delicious. Omitting mention of the veggie reduction gravy though would be criminal. It did what a gravy should – provide a solid flavour foundation while highlighting the flavours of the main attraction. The beetroot and feta salad could stand alone but completed this plate in a …
Buckwheat crepes, together with savory spinach and mushrooms, make this a particularly nutritious and delicious dish. The camembert and parmesan add a dimension that only a good cheese can.
Gnocchi with pomodoro sauce is an Italian classic. Fresh basil, fresh mozzarella, and a sauce made from fresh tomatoes. This gnocchi pomodoro tastes as delicious as it looks.
Adding some spice and earthiness to a classic North African dish, this shakshuka with chorizo and artichoke makes a quick, healthy, and delicious brunch or lunch.
Inspired by the colours of autumn – green pea hummus topped with crispy skin salmon, vibrant sweet and sour roasted baby beets, and a warm vegetable salad.
There is something sensuous about the texture of these panko eggplant delights – the crispy panko breadcrumbs encasing the velvety eggplant interior. Not unlike a perfectly cooked crumbed oyster, except vegetarian. The freshness of the mint yoghurt sauce and the green salad provided very complementary additions to this dish.
If your only experience of baked beans on toast is with what comes out of a can, you are in for a treat. This homemade baked beans and eggs on toast is way superior in every way—a breakfast or brunch to savour.
Exploring combinations of flavours is something some of us a driven to do. Sometimes disastrous, this time a success – this pan-seared foie gras with chocolate orange sauce was a truly luxurious taste experience.
After eating ratatouille at a French restaurant, I couldn’t help thinking about how chef Gusteau’s ratatouille, in the movie of the same name, prepared by our culinary hero Remy the rat, looked so much more appetising, especially staged on a polenta waffle.
While these baked potatoes with a blue cheese topping work great as a side dish, they are so flavorful that they make an impressive appetiser or tapas-style dish.
Dried apricots and brie are a great combination on their own. But chicken with dried apricots and brie stuffing is on a higher level. With the mustard maple sauce, this combination rose to a new level of awesomeness. And yes, that is a word.
Some say it is all about the sauce. The mushroom and chestnut puree was the star that drew the supporting cast of ingredients together.
