Some people will be disgusted with this pizza but I’m ok with that. For me cooking is about experimenting and this pizza certainly combines many different types of foods; in fact if Frankenstein ever gave birth to a ‘bastard love child pizza’ then this would be it.

You know on those nights where you don’t quite know what you want to eat. Or those nights where food is on the verge of going expired and growing some mold fuzz. Well this pizza was the result of both of those scenarios clashing head on resulting in one strange but surprisingly  tasty  meal.

Here’s the ingredients:
Gluten free pizza base
Italian spaghetti sauce
Sliced English roast beef
Spicy Portugese Chorizo sausage
Red peppers
Chinese Hoisin sauce
Mexican hot chili sauce

What do you make that others would consider strange?

Originally posted on Foodists.ca

I love to cook and be creative. I love creating and eating complex dishes with many ingredients resulting in a multi flavoured foodgasm. But sometimes nothing can beat a classic simple dish that connects you to your youth.

Baked beans on toast is an English staple, white bread, a can of Heinz Baked Beans and that’s it. I did add some HP sauce and a dash of hot sauce mind you. Every bite took me back to being a kid, sitting in front of the ‘telly’ eating on my lap or visiting my gran who would accompany the beans with home made white bread buns. Simple, classic and so tasty.

What’s the meal that reminds you of your youth?

Originally posted on Foodists.ca

Not a simple question to answer. Presuming I was on Death Row (ill accused of course) and I didn’t have the luxury of beckoning say Gordon Ramsey to come and personally cook for me, I started to think about what it would be that I would want to eat. Fish and chips would be amazing and definitely on the menu right after a starter of mini Yorkshire Puddings with proper gravy and thickly sliced onions. The main course would be a Sunday Roast – roast beef, roasted potatoes (nice and crispy) with fresh horseradish and even more yummy gravy.

When it came to desert I would allow my ‘no sugar and no dairy’ rule to lapse (just this once mind you) and would enjoy bread and butter pudding. Followed by fine rice pudding, a decaf Americano (don’t want to get a caffeine head ache just before dying eh!) served with a very, very expensive bar of dark chocolate. All of this would be complimented with two pints of good local beer.

What would your last meal be (add links to recipes where appropriate)?

Originally posted on Foodists.ca

I pride myself that I have never stolen anything in my whole life. But every morning as I walk my daughter to daycare I pass a house and see sausages just hanging outside the window. I am now tempted to steal every single morning! I want to take one, fry it with eggs, fresh basil, cracked pepper and a dash of hot sauce.

I have never seen sausages hung outside before. Fellow Foodists, is it ‘normal’ to hang sausages outside? I would knock on their door and ask but there seems little life inside the house at 7am every morning and I’m sure they wouldn’t appreciate being woken up to be asked about their sausages.

Originally posted on Foodists.ca

This was really great. The lamb was cooked in the oven, just a little more than medium rare. The chops were organic with a good amount of wholesome fat on them. Also now that I have found a lactose free yogurt I could also enjoy this within the recipe as well.

Serves 4
45 minutes to make, plus overnight marinating

1. Combine the marinade ingredients in a shallow bowl. Add the lamb and turn to coat. Cover and chill overnight.

2. Preheat the oven to 180°C/fan160°C/gas 4. Put the lamb chops on a rack over a roasting tin. Cook for 20 minutes for medium, then rest for 5 minutes.

3. Meanwhile, boil the potatoes until tender. Drain, mash and set aside. Melt the butter in a small frying pan, add the mustard seeds, garlic and tomato. Cook for about 1 minute. Fold into the potato with the cream and coriander. Season.

4. Serve the lamb chops with the mash and some mint raita on the side.

This was the first time I have ever made fishcakes, so I thought I would download a recipe online. With some small alterations it turned out rather well.

Here is the recipe:

Serves 4
Ready in 30 minutes

1. Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2. Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.

3. Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 11/2 minutes each side, until lightly golden and cooked.

4. Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes.

I grew up eating my fair share of Indian food. Not just any Indian food, but GREAT Indian food. Many Indian people actually say that curries in the UK are often better than those they have eaten in India.

That being said, it wasn’t until visiting the House of Dosa in Vancouver that I discovered there is a difference between Northern Indian Food and Southern Indian cuisine.

The curry I grew up and the one most people think of as curry, is from North India. House of Dosa serves up food from Southern India.

A dosa is like a large pancake rolled up with curry placed in the middle. Have I mentioned yet that they are amazing.

Monday is Dosa special at only $5.99.

The interior and customer service is simple but delightful.

The food aside I like the owner. He is a huge cricket fan. He will often open the restaurant at 3am so he and anyone who would like to join him can gather and watch the cricket game live via satellite. I love this passion and inclusion, they are great qualities.

Whether you go there for the food or the cricket, just go there, you won’t be disappointed.

Their website is not great, but the food is.

Originally posted on Foodists.ca

Simplicity is always best. Clever, eye catching and absolutely wonderful. Read more.

Came across the company Migros today and just love the packaging. Their corporate site shows the whole selection. The consistency, simplicity and subtle humour of the design is wonderful.

Originally posted on Foodists.ca

I know, I know, what type of person doesn’t like cheese? More so, what type of Foodist doesn’t like cheese? To answer such a mind boggling question (without too many graphic details), one who is lactose intolerant. Some would say I have a mental phobia against cheese to the point where the smell makes be queasy and the thought of cheese touching other food on my plate ruins the meal. I would presume it is similar to a vegetarian not wanting to have meat touching their food, or the smell of bubbling animal flesh may not be their aroma of choice.

Living in London, UK, before moving to Canada I would often buy lunch out. There is a huge sandwich culture in England and it is very common for people to have a sandwich for lunch seven days a week. There are great sandwich shops with so many varieties as well as catering for different types of food allergies. When I moved to Canada I was shocked that almost every sandwich has cheese on it. What’s with you people? I was most shocked to see that cheese had been added to a Roast Beef Sandwich. At this point in this post all the English readers are shocked and stunned by such a disgrace, and all the Canadians are thinking ‘and so your point is’. Adding cheese to a roast beef sandwich is as wrong as having ketchup flavoured maple syrup.

Sometimes a shop may sell an Egg sandwich which is great, but sometimes I am just not in the mood for that. I want variety. Most servers are nice and offer to remove the cheese, but they are missing the point. If I wanted that I would have asked for it. What, they can’t read my mind?

So pleeeeeeeaaasse help. Show me a world with no cheese. Where can I go for a traditional sandwich that has not been ruined by CHEESE?

Originally posted on Foodists.ca