Gluten-free cooking, baking and living
Hello, I am Theresa. Thank you for stopping by Delicacious. I hope you enjoy your stay!
To be honest, I was never a fan of gnocchi. I attribute it to a bad gnocchi experience at one of those pasta restaurants that claim to serve “homemade gnocchi”. The gnocchi I tasted back then was dry and bland, hardly worth remembering. Since then, I avoided gnocchi whenever I see it on the menu. […]
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We had half a packet of brown rice left over from the paella attempt. I looked around for ideas on what to use it for and decided on this. It’s inspired by a recipe found on epicurious; I made several changes to it to suit my taste. The pilaf is really fragrant, thanks to the […]
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This is attempt one at Spanish Paella. The downside? I couldn’t find paella rice at the supermarket. Took the advice of one of the readers on epicurious and substituted brown short grained rice. Big big mistake. It takes twice as long to cook. I would probably use risotto in future, or head to Culina, to […]
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I had bought a packet of frozen spinach last week, meaning to cook creamed spinach some time this week. When this did not materialise, I decided to do something else with the spinach. I was too lazy to roll out a crust, and so I decided that this quiche was going to be crustless. To […]
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My mom-in-law gave us two thick stalks of asparagus today. I decided to make use of some of the left over ingredients that we had to make something rather unique. What’s that you ask? Well, it’s asparagus wrapped with thinly sliced pork and coated with sesame seeds. These are baked for just 5-10 minutes and […]
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Mid week Wednesday seems to come by so quickly. Instead of the usual eating out on weekdays (since we’re both too tired to cook), I thought that I’d fix something “simple”. Home cooked food is always healthier anyway. We decided on something Japanese, seeing that we had some japanese ingredients that we hadn’t yet used […]
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This is a really simple peranakan dish, even though it does require the preparation of a rempah. It is simple because, unlike typical rempah dishes, the rempah does not need to be fried before use. It is one of those “combine everything together and cook” dishes. I modified the original recipe, and added galangal and […]
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