Scallops with Guac. Scallops with Guac Tra-la-la-la ….
Off to the bakery you go for this recipe to get well-made bread that grills to an audible crunch, but doesn’t cut your mouth with dry sharp fragments.
Stuff it into tacos, dollop with hot stuff and away you go.
Pale and creamy, perfect for dolloping, dipping or squiggling!
There’s nothing like a good tart.
A feasting platter to keep ya truckin’ on.
This soup has plenty of flavour but a little rasher of sizzled bacon makes a good addition.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Watch out! She kicks like a mule!
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
This’ll knock their socks off …
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.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
Pickles and pork and pâté … an a pint. What’s not to like?
Pepper cuties to add to an antipasto platter.
Leftovers taste the best …
Who can resist golden crunchy nuggets of goodness? Not me!
No reason you can’t make a summer chicken sandwich … just change out the vegetables to include char-grilled asparagus and peppers, eggplant or artichokes. Equally gorgeous.
Frittata but not as you know it.
Easy. Tasty. Go wth anything … skinny peppers with chorizo, cherry tomatoes basil & lemon.
Sometimes I yearn for something hot and cheesy, all sort of melty and dribbly. Any old mushrooms on toast won’t do. I’m after the no-compromise, flavour-packed, cheesy, melty richer-than-rich version. Yeah. Brilliant. Just make these, you’ll have no regrets.
Cute as a button, tomatoes baked with their tops on make a stunning vegetable main course.
Heaps of flavour here, serve with anything!
Here’s a great brunch munch – bulk it out with poached eggs, baked tomatoes, roasted fennel, that sort of thing.
Sunday afternoon laid-back salad. Yee-haw!