Cute as a button, tomatoes baked with their tops on make a stunning vegetable main course.
Archives for March 2018
Here’s a great brunch munch – bulk it out with poached eggs, baked tomatoes, roasted fennel, that sort of thing.
No excuse not to cook with this line up of gorgeousness!
Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.
Mmmm … tender soft crumb meets nutty spicy topping. Add the heady whiff of feijoa, and, yep, you’ll be back for another slice …
Like things hot? Then rark up the chilli!
Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!
Glorious pumpkins … but which one to use for which job?
Champion cheeses up for grabs
Sunday afternoon laid-back salad. Yee-haw!
Get savvy, save dollars and feed your family well!
Surely a peach is just a peach? Think again – hot pan, sizzling butter and frying peaches! Roll over Chicken Maryland.
Ohhhh – little sticky nuggets of goo, how I love thee.
Little green buds never looked so appetizing!
Roll on lazy weekend … this is the perfect dish to go with bread and salad, a quiche or tart.
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Crunchy crumbs – just the thing to top fruit or sprinkle in a trifle!
Oh my goodness, these are the sweetest things, pretty to look at and gorgeous to eat.
What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!
Last year, same time, Ilaria and I had a bit of a Salad Caprese crush. It’s happened again, organically. She fired in some copy and some pics just as I was fiddling around with a bunch of the cutest little bubby buffalo milk mozzarella balls and some homegrown tiny tomatoes and basil. Tomatoes are at […]