Porridge infused with a lovely, warming cardamom flavour.Ingredients:* 3 desert spoon or 30g rolled oat (i like the texture of jumbo oat)* 200ml almond milk* 3 cardamom pod* 1/2 a banana slicedInstructions:Place the ingredients in a small pan and cook gently, stirring regularly for about 5 minutes until the porridge has thickened (jumbo oats take…

Try this anti-inflammatory latte!Ingredients:1.5 cups raw camel milk (We used Desert Farms.)1 T coconut oil1 T pure honey1 t ground turmeric1/2 t cinnamonInstructions:Steam camel milk and coconut oil in a small saucepan or espresso steamer, until frothy. If steaming in a saucepan, allow mixture to come to a slow steam, but not boiling.Stir honey and…

Want to know one of the best places to get good Aussie food? Well, Barcelona, Spain, of course. Well, at least it was in this particular instance. In Barcelona… Covering a geek conference on the Internet last month… bored out of my skull… Found a restaurant… brilliant chicken dish… talked to the chef… She took…

Light, colorful and delicious desert that is easy to make and doesn’t require baking.Ingredients:* 1 1/2 cup whipping cream* 3 table spoon condensed milk* 3 table spoon mascarpone cheese (room temperature)* 1/4 cup granulated sugar* 1 tea spoon vanilla sugar* 1 cup blueberry* 1 cup raspberry* 3-4 gooseberry* a small bunch of baby grape* a…

Ingredients:500 gram steak1 tablespoon butter1 ea onion1 desert spoon curry powder1 teaspoon sugar1 desert spoon chutney1 desert spoon plum jam1 tablespoon sultanas1 desert spoon lemon1 ea apple1 ea tomato1/2 teaspoon salt1 ea bananas1 tablespoon coconut

Ingredients:4 teaspoons four-peppercorn spice mix or whole black peppercorns6 6- to 8-ounce beef tenderloin steaks1 tablespoon vegetable oil2/3 cup bourbon6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces1/4 cup finely chopped shallots2/3 beef stock or canned beef broth

Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin’s. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that’s what you’re going to want to drag each…

Ingredients:2 1/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1/2 cup unsweetened cocoa powder3/4 cup whole milk1 cup (2 sticks) plus 2 Tbsp. unsalted butter1 1/2 cups sugar3 large eggs2 teaspoons vanilla extract1/3 cup sliced almonds, toasted1 tablespoon pumpkin seeds, toastedRed, yellow and brown liquid food coloring1 16-oz. can chocolate frosting7 cookies (such as Milano)1/2…

Why not grill the chicken and bread for this sandwich instead of broil them? Laura Ortega, who lives and cooks in the land of air conditioning— in Palm Desert, California— told us that it’s far easier (and cooler) for a quick lunch to turn on the broiler than fire up the grill. Suit yourself! Either…

My favorite recipe that I’ve ever posted on the blog is my Four Corners lentil soup, and it remains the most frequently cooked dish in my kitchen. It is so fast and simple to make, really inexpensive, and uses ingredients that are all found in the pantry. It freezes well, too, so I often make…