Dishes with a little X-factor to shake the tree.
Archives for August 2017
Pamper-pop time. Yep, make a tasty sandwich stuffed full of gorgeous ingredients and watch him smile.
More. More. Give me MORE!
Punchy heat in fire-engine red in the form of a spicy tomato dal – dig in!
Crank up the oven and get these roasting … best treatment for parsnips ever!
Rev up your midweek meals with a spicy fish curry.
This is a big mamma of a baked pasta dish, perfect for those times when you need to feed a crowd.
I make these in a slow cooker, but you could cook them slowly in a deep heavy-based casserole. Oh, and these are exquisite by the way.
Are you a budding poet? Get budding and blossom! Take part in a poetry event near you.
tener, succulent lamb – and how to make it go further!
Feast your eyes on this – Leelands leg of lamb cooked to succulent perfection.
“My favourite cut of lamb … the lot,” says Bill French.
Slow-cooked lamb shoulder that falls apart with a fork and spoon. Gorgeous!
Add a salty tang to your next dish of slow-cooked lamb with a quick preserved lemon pickle.
Mid-afternoon miseries? Talk about a wicked pick-me-up …
Sharp, banging flavour, adds a punch to roasted, grilled or barbecued meats.
Fat noodles with a creamy artichoke sauce topped with crispy sage leaves … sounds good to me!
Time to chase away winter blues and spice things up!
Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
Sweeten it up if you dare!
You’ve got to run fast and if its downhill, you’ll most likely lose.
Butter up. Yep, loaf tastes good, but buttered loaf tastes even better.
Spicy and warming, Ilaria’s got just the thing for cold nights!
Beetroot adds such a shock of colour to a table set with nibbles and drinks. Bring it on!
Candy-coloured beetroot will turn heads at your next gathering.
Waiheke Island has lost the wonderful Ringawera Bakery. The last bake was Sunday, and like many islanders I now have a freezer full of Patrick Griffiths bread which is going to have to do me for some time. That’s it for now. After nearly 8 years, the quirky café and bakery much loved by locals […]