What We're Cooking @ The Royal Kitchen...

We made Kim Chi!

Things we make at home

We made some Summer Pea Soup. Check out what we're cooking on The Royal Kitchen.

Pistachio Cherry Trifle

It's CHERRY SEASON! We were invited to a small dinner party where the guests all cooked a number of small dishes each. We thought it best to make a smaller dessert, since we could not imagine having enough room in our stomachs to eat an entire tart after the feast (or maybe we could, so it's best we did this instead). Dorie Greenspan had us salivating over Pierre Herme's Streusel Tart with Pistachios and Cherries from The Cook's Book. This served as our inspiration as we decided to deconstruct the dessert and turn a tart recipe into a trifle recipe.

Well, the original recipe called for a pastry tart filled with almond pistachio cream and cherries and topped with an almond streusel. We applied our architects' mind, developed over many years of intense study and carefully crafted individual pistachio cherry trifles.

See the recipe after the jump.

Homemade Granola

Found some photos of some granola we made a while back. Can't seem to remember the ingredients... but thought to post anyway.

Open Face Tahini and Roasted Veggie Sandwich

When faced with a serious brunch dilemma, we decided to make an Open Face Tahini and Roasted Veggie Sandwich. After a couple of days of intensive cooking we tired out and opted to piece together a sandwich made from the week's leftovers. Bread+ homemade tehini + leftover roasted vegetables, made for a very yummy brunch.

Baked Split Banana

Baked Split Banana

Ingredients
1 ripe banana
1/2 tsp. light brown sugar
cinnamon for dusting

The Recipe
Preheat the oven to 180 C.
Split the banana in half, lengthwise. Sprinkle with sugar. Bake in the oven for 10 minutes. Dust with cinnamon and serve.