Whoa, steady on! This is rich, as in old-fashioned Frenchified rich, dripping with cream.
Archives for April 2017
This is the dish when you need something you can make in advance, that can stretch to feed more mouths (just make it hotter and serve with more rice!), that is easy to reheat, but importantly, that blows away the cold and warms you right down to your toes.
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
Crisp, crunchy, nutty, tangy, all the elements to excite your palate before a fancy-pants dinner.
Sweeten it up if you dare!
Peas, pasta, parmigiano, pomodori …all great stuff!
A finger food that’s hard to resist.
Lunch or just a munch – this’ll hit the spot!
If someone asks you what you want for your birthday …
Don’t know which brand of preserved lemons to buy? Check out the tasting of preserved lemons here …
The salty zing of capers gives these toasts a flavour kick
It’s a bit miserable around our way and with that in mind I thought a bit of colour and crunch could cheer us up this week. Cheesy toastie sandwiches for lunch? Yeah! Go on! Forget about the diet or whatever it is you worry about (too much salt, too much animal fat, frying …) and […]
Share them around.
This recipe make heaps of biscuits so you’ll have plenty to give to friends or neighbours for Easter.
Pears and beetroot, walnuts and blue cheese, edible flowers and salad leaves …mmmm
Crunchy crust, melting cheese … need I say more?
Tomatoes – baked until bursting with their own sweet juices.
Sweetness and spice, baking and butter, Chelsea Buns have everything going for them.
Autumn cooking classes on Waiheke. Come and celebrate the season. There’s nowhere better than a cosy kitchen!
Get stuffing – PUMPKINS!
Pomegranate molasses adds an intriguing sweet spicy flavour and hint of sourness that lifts this lamb filling out of the ordinary.
Quick fig tarts – make one, or make a dozen!
Don’t add anything else to this salad, nor leave anything out. Just make it and eat it and let yourself be seduced.
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
My unplanned water features …