Cookbookmaniac
  • Baking Recipes
    Madeleines – Marcel Proust and his heavenly cookies
    Marcel Proust unintentionally immortalized madeleines in his novel Remembrance of Things Past. He vividly describes the moment in which he dips these sweet scalloped-shaped cakes into his tea and how it magically brought back warm memories of his childhood. She sent out for one of those short, plump little cakes called petites madeleines, which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place…at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory… — Remembrance of Things Past, Volume 1: Swann's Way. Marcel Proust. Although they are often categorized under cookies, they are actually more like sponge cakes. Bite-sized wonders that Pizzaboy eyed from a distance and stuffed into his mouth, in one giant bite. Proust was not exaggerating. These madeleines were exceptionally comforting and sensational dipped in my cup tea. Recipe adapted from Baking by Dorie Greenspan Ingredients 2/3 cup of plain flour 3/4 teaspoon of baking powder 1/2 cup of sugar pinch of salt Grated zest of 1 lemon 2 large eggs, at room temperature 2 teaspoons…
  • Cheap Eats Recipes
    Lamb Chops stuffed with Feta Cheese
    I own so many cookbooks. I think the floor under the shelf is bending from the weight of it. There are thousands of recipes sitting inside these gems calling out to me. "Make me, try me, love me". You see, one of the main reasons why I started this blog was because I felt I wasn't cooking from them enough, (and food blogging is a fantastic hobby). I find that there are many, many recipes that I have never heard of, nor ever eaten. I am too much of an adventurous eater to just stick to one type of cuisine and not try anything else. There is no better comfort of knowing that I have the freedom to choose a recipe based on the whim of whatever I am craving, from wherever it is from in the world. Whether it be digging my fork into a tomatoey eggplant that is oozing mozzarella, or, slurping and sweating over a bowl of pho. There is also a deep warm satisfaction when I watch Pizzaboy rushing into kitchen to grab his share of whatever I have concocted in the kitchen. Sometimes it doesn't work out. That is when the shit hits the fan and I smack my fist into my failed creation. All that time, energy and food wasted because I was not able to either follow the recipe or mothernature decided to watch me throw a tantrum. I feel lucky I have a partner who will eat my food no matter how…
  • Cheap Eats Recipes
    Eggplant Parmigiana – A Vegetarians Delight
    I've never been a big fan of eggplant. The oblong, deep purple nightshade has always struck me as somewhat bland and mealy. One day, Pizzaboy's Italian Aunt, made eggplant parmigiana as an entree for a Christmas Eve meal. I have been converted ever since. Parmigiana is a classic Southern Italian dish made with thick slices of eggplant that are fried in olive oil until golden then layered with tomato sauce, mozzarella cheese, and basil and baked until bubbly. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been developed in other countries, usually in areas of Italian immigration. In some recipes the eggplant is breaded and fried. While this adds a whole extra layer of texture, I don't think it's necessary. There are many versions of eggplant parmigiana. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Recipe adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl 2 medium-sized eggplants 1/2 cup olive oil 1 large onion, finely diced 2 teaspoons garlic, minced 800g can of chopped tomatoes 2 tablespoons of tomato paste 3 tablespoons of dry white wine 1 tablespoon soft brown sugar 1 teaspoon dried oregano 1 cup of shredded fresh basil leaves 250g bocconcini or buffalo mozzarella, sliced 1/2 cup of shredded parmesan cheese Salt & Pepper to taste 1/ Slice eggplant into 1cm thick slices. Lay them on a flat surface…