Brunch or lunch? Your place or mine?
Brightly coloured jellied seeds of tomatoes twinkling like jewels, wafts of basil as if you have just crushed a meadow of carnations underfoot … and the bright fresh note of lemon rising to fill the nostrils … Add some gorgeous avocado to the mix and you have the essence of summer. You can make a […]
Eggs and avocados, an unlikely combination, and for breakfast? Whaaa? (That’s hands in the air screaming whaaaaattt?) It really didn’t ring my bell until I tried it, but now I am hooked. I’ve made a few adjustments, as you do. I can’t eat it for breakfast, as it is too rich, too filling, just too […]
What to do with zucchini? Fry it, add garlic, splash it with sherry vinegar … you get the idea.
Like a blast of cold air from a fan up your shirt or skirt on a sweltering day … Yup! Icy cold gazpacho is exhilarating!
If you get a whiff of this cooking, you’ll come running … succulent chicken, watermelon, feta, lemon & mint … a right tempter!
A spectacular tumble of corn and avocado … just thinking about it makes me go want to eat it all over again.
Poke a stick at zucchini, load them with flavour, and, yeah you’ll see they’re delicious.
A salad fit for a King – truly!
Brunch, lunch, munch … sweet corn fritters with the ‘works’ are hard to resist.
Whoa! Bright as traffic lights, get your gums around these.
It’s probably not kosher to snip noodles with scissors – long noodles represent long life in China – but it sure makes eating cellophane noodles a lot easier! So, snip, snip …
Think Greek! Retsina if you must (or a good Rosé!), sun, sizzling eggplant, big red juicy tomatoes, dried oregano … mmmm, makes you want to go there.
Look at the picture. Don’t even think about it. Just make it.
Summer on a plate! Delicious and good for you. Rings all the bells … especially good for Xmas day.
Succulent prawns with the crunch of a good salad, doused in a sweet sour sesame dressing with a nice bite of chilli is just the thing for hot weather.
If you can find it in a deli, finely shaved duck jamón, tossed through at the end, dresses up this salad beautifully.
Here’s a spring pasta dish that rings all the bells: bouncy fresh, packed with flavour, fast and filling. And good for you.
That whiff of barbecue smoke brings them running … though these succulent treats can be prepared indoors in a grill pan any time of year.
Check out the crisp and lacy edges!
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
Roll them up, munch away.
A little pickle here, a little pickle there … can add interest to burgers, toasted cheese sandwiches, barbecued chicken and steak, or flat-tasting couscous, burghul, quinoa or freekeh. It’s pretty banging …
Purple power – yep, purple asparagus, uncooked, adds sweetness and crunch to this salad.
For success with this dish, follow Luca’s advice. “Please remember that you can do this – it’s mind over matter; those who matter won’t mind and those who mind, don’t matter.”
Puts the finger-licking into, um, er, finger-licking!