Thursday, 26 February 2015

February 2015 Favourites List

I almost forgot that February is the short month! It wouldn't have been right to allow the month to pass without sharing with you this month's list of lovely stuff with some fun pictures. So, with just today and another 2 days left, here I am!

This month’s pictures are of the Cheong Fatt Tze House, otherwise known as the “Blue Mansion”, in Georgetown, Penang.

Built by Cheong Fatt Tze, known as the “Rockefeller of the East”, he was a famous man of many hats; tycoon, diplomat, and politician. However, his beginnings were as a destitute migrant to Malaysia from Hakka. His success was entirely self-made.

The building, dating from the 1880s, is a fantastic expression of Chinese artistic design, based on the principles of Feng Shui. A tranquil, calm and beautiful place, full of atmosphere and serenity… until the next coach load of tourists arrive. Sadly, you never get the place to yourself to savour for long....

It’s a highlight of Georgetown, whose street food scene is worth the journey alone. But the architecture and street are come a worthy second. 


French Puy lentils with Chard, a vegetarian Winter warmer, or perhaps a side dish with chicken or fish:

A quick and easy Cassoulet without the faff of making confit duck.

Teriyaki beef with mushrooms and coconut milk by Dan Toombs (The Curry Guy):

Slow Roasted Tomato & Garlic Soup: Packed with the flavour of lycopene rich tomatoes and slow roasted garlic.

Goan style roast pork loin by Cyrus Todiwala, the Incredible Spice Man:

10 mins prep, 40 mins to cook, a weekday freezer recipe for casserole:

Garbure - a Gascon soup of ham, cabbage, cheese, bread and beans.

Cookwitch Lisa's new recipe for Roasted carrot and sesame houmous with chick peas and tahini:

Broccoli Rabe - wonder where I can get some in London? If not, perhaps purple sprouting broccoli will work? Pasta with broccoli by Julia delle Croce.

Food for informal gatherings and fun, Hawaiian Hula Pork Fajitas with Pineapple Slaw & Coconut Rice:

North African stewed heaven... who can say no to meatballs?

Articles/Know How:

The much maligned microwave is defended in style by Kavita at Kavey Eats blog.

You've probably heard of the 5th taste, umami. But have you heard of kokumi? The science of flavour. Just fascinating!

Yelp votes Dishoom the best restaurant in the UK. It's a great place for a fun and tasty Indian meal, for sure. Interesting that it has beat places with greater "wow" factor and bigger names.

Where can you get the best chips in London?

Confused about cuts of meat and what to use where? Kavey has written a useful guide with input from other top food bloggers on beef.

What you might have missed at Snig's Kitchen:

Linda Poulnott's 3rd guest post at Snig's Kitchen - her Neapolitan Baked Aubergine recipe (Parmigiana di Melanzane). Catch it here!

Jack White is a genius guitarist and songwriter with an eye for detail, so why wouldn't his guacamole recipe be well considered?

Combining two British classics - Cottage Pie and Bubble & Squeak.

My latest blog post - review of London's Brasserie Zedel, who bring some Parisian style and class to the centre of town.

My new blog, Snig's Classroom first ever post: When should you start revising? Procrastinating, timing and motivation -


Radio 6 Music Festival 2015; Mogwai and Interpol

Radio 6 Music Festival 2015; Royal Blood and Jungle

Wolf Hall


I Love You Honeybear - Father John Misty

Welcome To Mali - Amadou and Miriam

Vicissitudes - Maps

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.


  1. Honoured to be in this one twice Snig and thank you, those two posts in particularly pleased with. Fantastic curated selection of posts, am visiting several now!

    1. Dear Kavey,

      Your two posts were amazing, so it's little surprise I featured them!

      I have HONESTLY always struggled with the concept of cuts of meat. When I was growing up, Mum and Dad would just buy lots of cubed lamb for making curry. I thought that was that - meat was meat. Now I have to think about matching cuts with cooking techniques and my head spins! So thank you for that illuminating article.

      I also have found myself defending the very presence of a microwave in my kitchen, so I was pleased to find that a REAL FOODIE also can see the value and convenience in them.

      I'm so pleased that you like the selection of posts I featured. I try to keep it varied and interesting. Let me know what else you find that is of interest or use.

      with love

  2. Hmmm very helpful blog, especially for someone like me. Warmest thanks! Best Chinese Restaurant San Francisco