Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Archives for 2015
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Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.
Italians don’t need much of an excuse to get together and share good food – they do it most days – but 2nd June is significant in the modern history of Italy as it commemorates when, in 1946, after the second world war and the downfall of fascism, Italians went to the polls to vote to either retain the monarchy or to abolish it and form a republic.
Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
Cooked this way witloof is reminiscent of artichokes. Scrumptious.
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!
A sprinkle of chopped toasted nuts adds more than crunch…
This blog is about things falling off trees … I was sitting here tucked up nice and cosy at my place with the cats at my feet, supposedly working, and I was admiring the trees outside the window. They’re ablaze with golden and russet leaves and I wasn’t thinking about much else as I enjoyed […]
Sock it to ’em with this salad – colour and crunch and gutsy flavours with a bitter-sweet edge.
Best sirloin steak in the land in the Beef & Lamb New Zealand Steak of Origin Competition. Winner announced.
Whether you call her mum, mom, mummy or mother, or some kind of cutsie name like ‘mushja’, it’s time for a case of the warm ‘muzzies’ this Sunday. By that I mean, it’ll be Mother’s Day in most parts of the world and time to spoil your mum. Take her a cup of tea in […]
This one will ring all the bells – roasted lamb bursting with flavour and deliciously juicy, and so easy to carve. Makes a little lamb go a long way.
A gorgeous little lamb roast for mum
For an over-the-top version, serve with bacon and tomatoes, and dust the hot egg with flakes of fresh parmesan. Bliss.
These are so cute you’ll be making doubles!
Light and fluffy, with a nice little tang from buttermilk – scrumptious fluffy pancakes.
Ah yes, hippiedom, flower power, all of that, but no, actually, these flowers are for eating not sticking in a vase or around your hair. And pretty they look, too.
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!
Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.
It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!
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.
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 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.
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.
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 …