Mozzarella Topped Pork Loin Chops with Tomato Sauce

 

Tonight I was facing the problem that we defrosted the wrong pack of meat. I wanted chicken breasts but pork escallops were defrosted. I had planned on chicken breast with mozzarella which we will now have some other time. But I wanted to use the buffalo mozzarella and came up with this recipe. At the moment we have lots of fresh herbs growing in the garden so I used them as well. The combination of fresh herbs and tomatoes is a real summer treat and goes very well with the pork and mozzarella cheese and deep fried sage leaves, crispy and delicate complimenting the pork meat. 

What's your favourite smell???

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight... - M.F.K. Fisher

I think my favourite smells are freshly baked or baking bread and brewing coffee. And I totally agree that the smell of baking bread is equivalent to the sound of water slurping against the shore.

I am a fan of home made bread. And by only following a few simple steps, the result is one of the most satisfying outcomes in the kitchen. But of course the loaf is only what you put in. Good quality flour, a bit of salt, yeast, water and seeds or nuts or both. What can be better than that? 

Chilli Mac'n Cheese

 

 

I love pasta and I love cheese, so the all-time classic 'Macaroni Cheese' is a much loved combination in our household. But today I tried something different. Comfort food and interesting new flavours together. A variation on the theme of macaroni and cheese with the addition of spicy chilli to it. I can only recommend this combination. And, as usual, it is easily done and does not take an awful lot of time to prepare. And of course it can be adjusted to the liking of everybody by adding more or less jalapeno peppers and fresh or dried chilli flakes.

Crunchy Mint Chocolate Cream

 

Do you like desserts? Do you like Crème Brulée? Do you like minty things? Mint and chocolate? If the answer to all these question is 'yes' then you have to try this! It is a kind of crème brulée with the caramel topping exchanged for a layer of dark chocolate. It gives you a similar crackling effect on the top with a melt in the mouth chocolate and mint flavour.

Jambon au Porto – Ham with Port Wine Sauce

 

A couple of years ago we went to see my niece in France and she made this dish on the day of our arrival. It is a French classic and there are numerous variations out there. She got this one from her mother-in-law and I had to get the recipe to take home with me. Since then, I have adapted this recipe slightly as I thought the original was too vinegary for my taste. I tried it several time until I had the acidity right for my taste. And I guess that is the nice thing about cooking - the little differences in everyone's taste buds. I also reduced the amount of crème fraîche by two thirds as I thought it is a bit on the fatty side, and I like some cheese in the ham, so taking it out of the sauce and stuffing it in the ham rolls seems to be a good alternative to me. But give this a go, it is easy and quick to make and still tastes really good. And I think the best taste is with a good Port wine in the sauce.