Whoa! What a Mamma of a brunch: salt, crunch, carbs, smoke, mouth-feel and tang: Hot-smoked salmon, sorrel, poached eggs & pancetta socks it to them!
Archives for April 2015
Category:
Poaching eggs
Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.
Autumn Mushrooms (‘shrooms!)
It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!
Mushrooms
Here’s a tip – moisture makes mushrooms soften and rot, so if they are in plastic packaging transfer to a container lined with paper towels to keep them dry. Store refrigerated in the vegetable crisper.
Frangipane Pear Tartlets
Oh-la-la … little French tarts to wow your guests. When you see those little cutie baby pears come on sale, remember this recipe. It’s made for them!
Pappa al Pomodoro – Tomato & Bread Soup
Pappa al pomodoro is usually made in summer when tomatoes are ripe and plentiful, but this version, a ‘best-ever’, using both canned and roasted vine tomatoes, is scented and richly flavoured, chunky and textural, and is good at any time of year. Especially now when there is a nip in the air.
Crunchy ciabatta crusts
While your pot of soup is gently bubbling away, turn ciabatta crusts into crunchy nuggets. It’s easy. But the difference they make to soup is amazing.
Hear my roar – Cook food from scratch
What? 44 ingredients in sausage rolls? Are you kidding? Better to know what is in the food you eat if you want to stay healthy …