I was watching the Food Network today, and the Barefoot Contessa was on. She was making some Greek dishes and one of them was simple Greek Salad. It got me salivating for a light dinner, mostly containing veggies.

However, if you follow my personal journal, you would know that I recently moved continents as well as houses in under two weeks. So I have been busy, yet still pretty much have no groceries. What I did have was three items of the fruit and veggie group. These items would be my saving grace and I would end up making something that made me go "ooooh".



( ...::More Pictures and the recipe::... )

Earlier today, while listening to Mariah Carey's - All I want for Christmas, I got the itch to make more rum balls but in a Christmas theme, at least somewhat, especially since it struck me that Christmas isn't too far away. It is, after all, next week when it arrives.

So even though I had the rum ball recipe all set up with pictures taken from previous efforts this year, i did a new batch, in hopes to bring Christmas joy to all.

Often when we bake cakes/brownies, we may come across a fallen batch, and while some of us get angry and chuck it out, the smart ones keep it frozen to be used as rum balls. Rum Balls, also known as Cake Bon Bon's is basically just made from scrapes and mistaken food, created in a new identity and served as a delight. With it, you can add real alcohol, as I have, or use the rum flavoring. You may also use an other type of alcohol you have available. Really, the option is up to you.

( ...::More Pictures and the Recipe::... )

In my personal journal over a week ago, i wrote that I had made some cookies and cream. It was delicious and looked even better than the image i used. Unfortunately I was unable to make the recipe up as illness took me. Luckily, I am pretty much recovered and in baking mode once more.

Yesterday, out of sheer boredom, I jumped out of bed and decided enough was enough, it was time to recreate this recipe once more and photograph my progress through.

About this particular chocolate bar: I first had it when I was younger, and still living in Toronto. It came out from the brand Hershey's, and since it was prepared with white chocolate, i was skeptical about the taste. At this point in my life, i refused to go near the stuff.

Eventually a friend of mine persisted i try it and stuffed one in my mouth during a fateful yawn. However, instead of spitting it out like i normally would have, i swallowed it up, and thus began my affair with the cookies n' cream bar. White I still get a bit iffy about white chocolate, i will always remain true to this yummy number.

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Boulette de Thon, also known as Tuna Fish Cakes, is another one of my Mauritian recipes. I don't have much to say about it except, the crunchy outside texture, mixed with the soft, smooth inside is a perfect combo. Add the tuna to it, and YUM.

This fish cake can be eaten by it's lonesome, with some mayo ketchup, or added to make a sandwich.

( ...::More Pictures and The Recipes::... )

In Mauritius, the most common type of bread is fresh baguette and normally bought with more than one loaf for a family. Also commonly, the families themselves will not finish the baguettes entirely, and yet will buy fresh ones the next day. Because of this, there would always be much of the bread laying around the house, and not wanting it to go to waste, the wives would do one of two things. Make "biscotties" or di pain frire.

Di pain frire literally translates to "deep fried bread". It is day old baguette that is sliced, battered, then deep fried, and while name is odd, the taste is very delicious.

( ....:::More pictures and the recipe:::.... )