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Mango sticky riceThis is a simple recipe with a light sauce and juicy mango slices. I've made it with leftover chinese food rice, or using an instant pot to cook the rice in coconut water. You can cook the rice in a pot as well, of course.
Dad’s San Marzano Tomato SauceThis recipe would be similar to 'Old Fart's spaghetti sauce', except vegetarian. Makes about 12 cups (enough to feed a big Italian family with plenty of leftovers!)
Pho Ga – Vietnamese saté chicken soupI tried a lot of recipes for this Vietnamese soup that we really love and then I found this one, which is the real deal. You can watch the video here: Vietworld Kitchen. I always make the broth and then add the stuff our local restaurant adds, plus some extras; onions, broccoli, chicken, green onions, bok choy and some of the spicy chili saté paste I keep around most of the time.
Chicken MarbellaThis is an amazingly delicious chicken dish that everyone loves, even if they don't always like some of the ingredients (olives!) We read about this in our Ottolenghi recipe book but the original is from the Silver Palate. I've modified it a bit. It is best if it marinates for a while, so make it a day ahead.
Mandarin ChickenThis is a delicious recipe with a sweet orangey sauce - unless you hate cooked fruit 🙂 Use gluten-free panko crumbs for a gluten-free version.
Rob’s Skillet SauerbratenDad used to make this when we were little. From the photos I see online, it should be served with sweet & sour red cabbage and Knodel (german bread dumplings) or boiled potatoes. So I'll have to figure out how to make those as well!
Thai Coconut Curry ShrimpThis is a recipe Winston and Sherri made for us. We tried to use it at our wedding, but in the large quantity it didn't thicken properly, so don't try that 🙂 Serve over basmati or jasmine rice with a squeeze of lime and chopped fresh coriander leaves. The sauce can be prepared well ahead and refrigerated.
Asian sauces – Szechuan Sauce, Hoisin Sauce and Peanut SauceThis recipe is from someone I met somewhere down the line called 'Mildred'. They are nice with rice noodles, tofu, stir-fried veggies or eggs. Please note that this is not a photo of sauces, but it is a beautiful asian lady in a pink field. Maybe her name is Mildred.
Kirsten’s French Ham CakeMy friend Kirsten brought this to a party once. It's a savoury cake, flavourful from the ham and stick-to-the-ribs good. She's french, so she would know. 😉
Teriyaki SauceGrandma used to make these with pork cutlets, but the sauce itself is usable for many things.
Magical Breakfast CreamThis came from the wonderful little book "French Women Don't Get Fat", which is part story and part cookbook. The author claimed that having this for breakfast every day kept her slim. It is tasty too and a good way to get fibre. Adding berries and other fruit, of course, is delicious as well, but her original recipe did not call for them.
Jamaican Rice & PeasThere was once a little Jamaican food place near our kids' school. They had the most delicious rice & peas, that they paired with Jamaican curry chicken. This was the closest recipe I could find that was similar. I like it with the rice cooked in chicken broth.
Dave’s JambalayaDave made this for us quite a while ago and it was very delicious! This is great served with biscuits.
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This is a selection of our favourite family recipes, so we can keep them and pass them down. Please send the ones you love so I can add them too. The only rule is, you must have tried the recipe first. Enjoy!