Yeah, grey day, soup, Bob and Noble, just going to rock it.
A dedication to the town of Amatrice and her people.
Throw some Spanish piquillo peppers or char-grilled bell pepper, black olives and a smattering of orange zest on top of this casserole and things become wildly exotic!
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
Meltingly tender, richly flavoured, perfect for chilly days.
A handy little salsa to add a juicy sweet hot bite to your meals – try it spooned into the hollows of halved avocados.
Get your groove on with this chicken mamma – it’s so amazing!
Skinny green stems never tasted so good.
White wine keeps the interior of these potatoes nice and fluffy, but the outsides develop a good golden crunch. Pretty good, yep.
Peas in a soup? Yeah! Thick, warming, intriguing … oh, and speedy, and requiring little more than a bag of frozen peas and a few spices. This was so popular last week, I’ve kept it up for another blast!
Way to go – jazz up a tray bake with sizzled haloumi and a tangy dressing
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Pillowy mash with little salty nuggets of bacon – go on, make it, you know you want some!
This soup is insanely easy – you probably can’t get much simpler than this.
Whoop-de-whoop! Chicken, chorizo, smoked paprika, char-grilled red pepper, orange & olives … all you need is a fork!
Green leafy things get a kick along
A jacket-baked potato is like swallowing a warm glow of happiness that spreads from the pit of your stomach upwards, leaving nothing but pleasure in its wake.
… so much you can do with them. Woo-hoo!
Time to get off the couch and get cooking!
Oh yay! A big bowl of salad greens that tastes so good, you can eat it on its own.
Yep, someone ate it all up!
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
These garlicky, succulent mushroomy morsels are nothing short of sensational. Love ’em every time.
Melting mozzarella atop roasted broccoli, with sultanas, chillies, anchovies and pine nuts can only have one place of origin: Sicily!
Cooking classes on Waiheke – enjoy a winter’s day in a warm kitchen and go home inspired to cook up a feast!
These were such a huge hit last week, that I’m running them again in case you missed them.