Welcome to the February 2015 Edition
Well, January has come and gone, with only Burn's Night and Australia Day raising a small nod to foodie activities. This month, though, we see a surge of cooks attempting to make that perfect pancake stack, along with a quarter of the world population doing a bit of home cooking for Chinese New Year.
Shrove Tuesday, which this year is on the 17th of February, is a special day when I would make pancakes. I still remember my mum making them, the smell of the butter as it deftly applied to the crêpe pan and the smell of the batter cooking as mum rolled the pan to spread it to a thin peice of heaven. I still love pancakes on Shrove Tuesday, and I am pleased to say that my daughters love them, too.
Starters and Light Dishes
- Brittany Pancakes
- Elizabeth's Tuna Mornay Pancakes
- Potato Pancakes with Bacon and Maple Syrup
- Potato Pancakes with Smoked Venison
- Malaysian Style Seafood Pancakes
- Peking Duck
- Silverbeet and Stilton Crepes
- Tea Smoked Duck Breast with Bok Choy and Asian Mushroom Pancakes
- Wild Mushroom Crepes served with Asparagus and Tomato Concasse
Afternoon Tea and Dessert
St Davids Day - 1st of March
Pancake Book Review
Chinese New Year
This year, Chinese New Year occurs on the 19th of February. This is the time where most of China heads home for time with their family. Also, there is a special meal together where the family share food and drink, much like Christmas dinner or Thanksgiving.
So, why not have a go cooking your own special meal. Sarah has laid out a selection of dishes that are very traditional, they will be tastier than the home delivery specials.
- Easy Wonton Soup
- Chinese Aubergine Stuffed Fritters
- Crispy Prawn Wontons
- Steamed Chinese Dumplings
- Steamed Filled Rice in Lotus Leaves
- Stuffed Crab Claws
- Vegetarian Spring Rolls
- Wild Mushroom Sticky Rice
- Barbecue Pork and Prawn Noodles
- Braised Chinese Spareribs
- Char Sui: BBQ Chinese Pork
- Chicken Congee
- Chinese Stuffed Prawns
- Deep Fried Fish with a Sweet and Sour Spicy Sauce
- Ha Cheung (Fresh Rice Rolls with Prawns or BBQ Pork)
- Hot Sauce Tofu
- Master Stock Pork
- Peking Duck
- Steamed Lobster with Garlic, Ginger and Black Beans
- White Cut Chicken
- Steamed Pak Choi with Ginger and Garlic
- Steamed Tofu Sandwich with Bok Choy and Shitake Mushrooms
- Stir Fried Choy Sum (Flowering Chinese Cabbage)
Sarah's Seasonal Recipe List has been updated with great ideas, which can be found on our Recipes page. Also, we have the February guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.
Given that it is Chinese New Year, we have cookery book reviews that are themed around Chinese and South East Asian cookery. The first is Complete Asian Cook Book by Charmaine Solomon. This is a classic in Asian cookery, written by one of the most famous cookery book authors.
Next we have Dim Sum (The Art of Chinese Tea Lunch) by Ellen Blonder, who introduces the reader to the many concepts of Chinese tea and its role in every day life.
Our final book this month is Sichuan Cookery by Fuchsia Dunlop. Sichuan cooking boasts over 5000 traditional dishes, and through her book "Sichuan Cookery" Fuchsia Dunlop helps us to discover the many different styles of cookery found in the region.
Is there something missing? If you can't find a recipe, or want some information,simply Email us. Just use the Contact page to reach us.
The bare ingredients team.
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