Hate dough under your fingernails? Whip these light textured scones in a food processor!
Archives for 2018
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Easy when you know how – just use the right lemons!
A busy little week getting this lot sorted!
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?
Love Jam on Waiheke Island AUGUST 25th! Follow up with a Tom Wait tribute concert at Artworks Theatre!
Easy blueberry cake – just mix and stir!
Rachel Khoo’s take on the Swedish kitchen.
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
This’ll knock their socks off …
Fresh and clean, mint lifts any dish you add it to.
So here goes … A GORGEOUS (I know I use that word a lot, but that’s because it is truly applicable!), cashew nut curry. This might be a new idea to you but if you like coconut and mild curries, you will love this. The nuts are cooked until tender and the flavour though delicate, […]
Cashew nuts bathed in a rich coconutty sauce is utterly delicious!
Add a dollop of this to your plate next time you serve up samosas. Ta-ZING!
Good old-fashioned cooking can’t be beat.
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
Gorgeous stuff. You have to make it!
Oh Lordy! If I had to choose, this might just be my last supper dish!
Cardamom, lime leaves, ginger, coriander seeds … these smell so amazing as they cook, you’ll be clambering to get your hands on one the minute they’re cool.
Keep it chunky, or mash it up – delicious either way.
Lemons – will you snuff it if you eat a lemon tree leaf?
Hard to resist … nuggets of golden salty deliciousness!
Add a little crunch to your life.
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.