I am not exactly sure what makes this an Eurasian dish. Perhaps the use of a mixture of cruciferous vegetables such as cauliflower and broccoli, baked in a casserole and topped with cheese? The specific combination of ingredients that makes it slightly fusion? The only thing mentioned in the book is that it is a great dish served out for parties, and I guess one of the healthier choices during parties as well since this makes for a decent dish to have in a meal.
I’ve had this cut out recipe stuck in my recipe book for the longest time. The steps were simple and inviting, but because I have been busy attempting other tart recipes, I’ve therefore shelved this to one corner for a while now. Here it is back in my mind again, and since I’ve got orange juice in the fridge and lots of oranges, it’s probably the best time now to bring this recipe out again.
I recall attending a baking workshop at the Brettschneider’s Baking & Cooking School back in 2019 (that long ago?!) I had specially selected a brioche baking class as it was a type of bread that I have been wanting to do well for the longest time. Apparently, brioche is tricky because of its high fat content (think butter slabs) and as such must be kneaded and developed thoroughly enough. Using a mixer helps to ensure that the kneading process can be done properly without all the oily mess on the kitchen countertop.
I love avocadoes. I love eating it as it is. I love sushis and salads with avocadoes. I love avocadoes popsicles too. It is therefore a joy for me to be making this avocado sushi roll recipe because I’ve been looking forward to it, and in the process of making this, I get to munch on the bits and pieces of the avocadoes that drop all over the countertop too.
This dish of dry-fry chicken is de-li-cious! The marinated chicken is simply pan-fried till slightly browned, and the rest of the sauce helps to bring out the freshness in the chicken. It’s nice to eat this dish by itself without anything else, but if you’ve got rice, it would make this meal perfect!
