Smoked Paprika Peppers & Eggs
The picture doesn’t lie – this is scrumptious!
The picture doesn’t lie – this is scrumptious!
It’s all about that golden crispy topping!
An ‘Oh Wow’ moment if ever there was one, like all your birthdays have come at once (that’s if you are a cauliflower lover … and who isn’t?).
Tender, sweet and smoky equals Yum.
Fries! We go back a long way. You could say I know a good one when I eat one.
Time to get off the couch and get cooking!
Smoked fish, mayo, a squirt of lime … what more do you want? Oh, smoked paprika and chorizo of course.
Smoked Spanish paprika has a distinctive aroma – like a hide of leather stretched out in the sun to dry, mingled with charred chillies and cigar box.
Up the flavour of a simple soup with fresh herbs and smoked paprika.
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This is a revolutionary way of flavouring yoghurt. Add smoked paprika flakes or ground cumin, or make a sweet version with ground cinnamon and mixed spice. Or for another take, scatter with chopped herbs. See Lentils & Cavolo Nero with Spiced Yoghurt for a serving idea.
Rich, yes. Gorgeous, YES! Sweet corn caramelised on a barbecue then slathered with tarragon butter & mayo, and dusted with parmesan, cumin & smoked paprika, served with lime wedges, is a winner!
Whoop-de-whoop! Chicken, chorizo, smoked paprika, char-grilled red pepper, orange & olives … all you need is a fork!
Find out how Jacqui & Phil Dixon created Sabato, New Zealand’s premium artisan food business.
Add pops of colour to salads with tangy sweet mandarins.
Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.
Yes, they’re pretty delicious with lashings of butter and flaky sea salt, but what else can you do with them?
The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
Ta-ta-tartinades.
Fluffy and creamy but not at all rich … Clevedon Buffalo spreads.
Did someone say BURGER???
Yep! 4th July means party time!
5th June 2019
Everything you need to know about cauliflower, and then some …
Pretty as a picture – artful leftovers.
There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.
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