327 pica pica recipes

So to start off with the first post, I decided to make a meal that screams of comfort food. Whilst it does take a bit of a while to get the meal done, once you take that first bite, heaven couldn’t seem closer if you were Adam trying to touch God’s finger in the “Creation of Adam” fresco created by Michaelangelo. The meal I speak of is Cottage Pie. There is much debate as to what exactly a cottage pie is and how it is different to a Shepherd’s pie...I don’t know. The dominant theory is that Sheperds pie uses lamb mince, whilst a cottage pie uses beef mince. I don’t know about you, but the term “Sheperds Pie” does not get my tastebuds going quite as well, so I prefer the term cottage pie. Besides, comparing the price of ground (mince) beef to ground lamb, a student would pick up the beef mince in a heartbeat without even so much as glancing at the lamb in the meat section. This cottage pie that I made is full of flavour, and just makes you want to cuddle up next to a fire and watch TCM movies all day either by yourself, or with a significant other. Here is the recipe:

Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

Frosty low-calorie coffee yogurt shake blended with mineral water, a pinch of cinnamon, and ice. A light, creamy pick-me-up that's ready in under 5 minutes.

Freezer sweet corn, a simple method to preserve peak-summer corn: simmer the kernels briefly, cool, and freeze in bags so you can taste fresh-picked sweet corn all winter long.

Make a delicious and sweet pizza with apples, almonds and dulce de leche glaze. It's good enough for both kids and grown-ups to keep picking up another slice.

Traditional Italian Pasta Fagioli Bean Soup recipe

Blueberry lemon souffle pie crowns berries and tangy lemon curd with a billowy baked souffle topping. A bistro-style dessert with three textures stacked high.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Suhour (the meal before sunrise) is usually good, stick-to-your-ribs food.

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Classic Italian meatballs made with a beef and pork blend, parmesan, fresh basil, and parsley. Browned in olive oil, then simmered in tomato sauce until tender and juicy. The kind that turns spaghetti night special.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.

These light, fluffy yet delicious almond and coconut meringue drops are perfect for potluck or parties. They are easy to pick up and pretty much nobody can resist these cute little drops.

Pressure cooker barley risotto with dried mushrooms, blue cheese, and Parmesan, no stirring required. Creamy, chewy alternative to classic Arborio risotto ready in under 20 minutes of pressure time.