Tuscany makes me think of tomatoes, basil, and the beach. Oh, and this gorgeously fresh tomato sauce.
Archives for August 2015
This makes the sweetest tomato sauce imaginable, but you must start with great tomatoes.
Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!
There’s nothing like a bowl of split pea soup full of tender chunks of bacon hock to fill you right down to your toes.
Golden crunch meets sweet spice – Yum!
Easy when you know how – just use the right lemons!
If lining tins with pastry scares your pants off, just make one big free-form pie. It’ll taste just as good.
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
Need something to fill hungry tums midweek? Chunky pasta with chorizo tomato sauce is the answer! Easy, filling and bags of flavour.
There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!
Sticky ribs and beer never fails!
Yep, eat them on the couch if you want to, just make them because these are stunningly good.
How to make a finger-licking green salad? It’s all in the tossing …
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
This is one of the most effective tools to grate ginger. Why is it so good?
An omelette is a 2-minute meal, ready when you are. This one’s amazing – salty, tangy, savoury – and really hits the spot.
Soft pillows of creamy eggs atop tortillas with a handful of coriander & feta, dotted with chilli sauce, is a great way to say ‘Hello there morning!’
Slow roast, fast roast, whole or halved, here’s the low-down on roasting tomatoes.