Category Archives: Recipes

September 21 Dinner Menu

Roast Pork and Potatoes
Roast Pork and Potatoes

Rub the pork with salt and pepper, drizzle with a little olive oil, and roast at 200°C (about 400°F) up to desired doneness. Some say to roast pork at 180°C (350°F) but I prefer the higher temperature as the outcome suits me better. You can consult this guide to roasting meat.

For the potato wedges, sprinkle with salt and pepper and add to the roasting pan approximately 30-45 minutes before the pork is done.

Zucchini Sautée
Zucchini Sautée


1 large zucchini, cut in thin slices

2 medium tomatoes, chopped

1 tbsp minced garlic

2 tbsp olive oil

1 tsp dry basil leaves

salt to taste

Sautée garlic in olive oil until fragrant but not browned. Add tomatoes, basil leaves, and zucchini. Cover and turn down heat. Stir occasionally for even cooking. You can add a little water if it looks too dry. Cook to desired doneness. Serve immediately.

Breakfast Platter to Share

A hearty home-made breakfast! Sliced cucumbers, semi-ripe Hawaiian mangoes, and stir-fried pork loin, with scrambled eggs. Can be served as is or with a dip of your choice and fried rice or fresh bread or toast.

I had caesar dressing for the cucumbers, garlic fried rice, and brewed coffee.

Bon apetit!

My Vegan Spaghetti alla Puttanesca

Vegan Spaghetti alla Puttanesca
Vegan Spaghetti alla Puttanesca

Spaghetti alla Puttanesca, ricetta napoletana (sans anchovies), with fresh oregano from my garden.

I used the basic recipe, but omitted the anchovies, and replaced the tomatoes with Del Monte Italian Style Spaghetti Sauce and the chili peppers with McCormick Cayenne Pepper (ground).

Le Plat du Jour: Stir Fried Chilli Garlic Squid

2 tbsp sesame oil

1 tbsp minced garlic

1 cup squid rings (fresh squid, cleaned and cut into rings)

Cayenne pepper to taste (pepper flakes or powder)

Salt to taste

Worcestershire sauce to taste (optional)

Put wok on high heat, add sesame oil and when it’s hot, add the minced garlic. Stir garlic in the hot oil until it becomes fragrant and slightly brown.  Add squid, cayenne pepper, salt, worcestershire sauce. Keep stirring until the edges of the squid start to curl. Take off heat.