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Thai wombok saladThai wombok saladWe never really had Thai food when I was growing up. We were strictly a fried rice and sweet and sour pork family, not too much divergence from the old 'special' No.3: lemon chicken/chow mein/rice... Split pea and smoked ham soupSplit pea and smoked ham soupI have spoken at length before about how much savoury mince scarred my childhood culinary experiences but I encountered another beauty on the weekend that I never thought would be made right. Pea and... Carpetbag steak with burnt butter and bacon dressingCarpetbag steak with burnt butter and bacon dressingThrow as many foams and sprinkles at me as you like, fads and trends in food are fun while they last but there is nothing better than an old classic. Mandarin and hazelnut cake with mandarin syrupMandarin and hazelnut cake with mandarin syrupWhen it comes to cakes, I am firmly on the dense side of the fence rather than the light and airy. A dense cake is satisfying and filling, tantamount to a meal. Sure, an angel cake or chiffon cake... Crispy fried chickenCrispy fried chickenIsn't it strange when a food item takes on the name of a business or region when in fact it bears little resemblance to the real deal. Yes, it's chicken, yes it's fried, but it's just as likely to be... Spanish seafood stewSpanish seafood stewMy friends up there in the Northern Hemisphere are currently waist deep in sparkling blue waters and frolicking on white sands whilst we are in the depths of a bitter cold snap. They sit around fire... Crab and caper devilled eggsCrab and caper devilled eggsSay goodbye to Mexican food and hello to retro! Someone out there in the hipsterverse has decided that all old food trends are new again and devilled eggs are popping up on some pretty posh menus. Self-saucing chocolate puddings like deep spaceSelf-saucing chocolate puddings like deep spaceAbout six months ago I bought a sphericfication kit. What is that, you ask? A spherification kit allows you to make teeny tiny balls out of just about anything. Olive oil? Of course. Mint jelly? Yes!... Sorrel, speck and caramelised onion tartsSorrel, speck and caramelised onion tartsWhen hosting a dinner party my natural instinct is to serve seafood as a starter. It's impressive, it's delicious and frankly, it says to your guests, "Hey, you're special to me so I have used some... The best Welsh rarebit this side of LlanfairpwllgwyngyllThe best Welsh rarebit this side of LlanfairpwllgwyngyllLegend has it that the Welsh peasants who assisted on hunting expeditions where not allowed to enjoy the fruits of their labour. Instead of being given a rabbit leg to munch on, they were given a... Apple crumble biscuitsApple crumble biscuitsThese Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet... Aussie clam boil with yabbiesAussie clam boil with yabbiesWe know we're blessed to have access to the fruits of the Australian ocean, but we often neglect the freshwater delicacies our nation produces. Australia Day prawn tacosAustralia Day prawn tacosPeople think Mexican food screams chilli and spice, tears rolling down your face and the after effects that we won’t mention here but it doesn’t have to be that way, trust me. Barbecued PaellaBarbecued PaellaI’ve had some beautiful paellas in my time – juicy seafood, firm creamy rice and sumptuous saffron. Spiced eggplant saladSpiced eggplant saladUsing the same principles as tofu, I have decided to embrace the eggplant and douse it in as many flavour-rich ingredients as I can. Pan BagnatPan BagnatI have reignited my passion for the pan bagnat this year, I practically lived on these, jugs of Pimms and a boules set under my arm when I lived in the UK, no doubt reading poetry as well. Pistachio cookiesPistachio cookiesTrish Gallagher aka The Pink Leopard shares her recipe for pistachio cookies Chocolate and raspberry sliceChocolate and raspberry sliceTrish Gallagher aka The Pink Leopard shares her recipe for choc-raspberry slice Shrimp Po'boy with chilli mayoShrimp Po'boy with chilli mayoTrish Gallagher aka The Pink Leopard shares her recipe for Shrimp Po'boy with chilli mayo
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