Whoa, steady on! This is rich, as in old-fashioned Frenchified rich, dripping with cream.
Archives for April 2017
Category:
Celeriac & Beetroot Salad
Crisp, crunchy, nutty, tangy, all the elements to excite your palate before a fancy-pants dinner.
Farfalle with Tomato & Green Pea Sauce
Peas, pasta, parmigiano, pomodori …all great stuff!
Sizzled Haloumi Croutes with Roasted Grapes
A finger food that’s hard to resist.
Bruschetta with Roasted Fennel & Preserved Lemon
Lunch or just a munch – this’ll hit the spot!
Balsamic Vinegar
If someone asks you what you want for your birthday …
Tasting Preserved Lemons
Don’t know which brand of preserved lemons to buy? Check out the tasting of preserved lemons here …
Summer Bruschetta
The salty zing of capers gives these toasts a flavour kick
Easter feasting
It’s a bit miserable around our way and with that in mind I thought a bit of colour and crunch could cheer us up this week. Cheesy toastie sandwiches for lunch? Yeah! Go on! Forget about the diet or whatever it is you worry about (too much salt, too much animal fat, frying …) and […]
Autumn Salad – as pretty as a picture
Pears and beetroot, walnuts and blue cheese, edible flowers and salad leaves …mmmm
Cheese & Tomato Toasties – fingerlickin’ golden crunch!
Crunchy crust, melting cheese … need I say more?
Tomatoes – grab some grandaddies this weekend
Tomatoes – baked until bursting with their own sweet juices.
Chelsea Buns
Sweetness and spice, baking and butter, Chelsea Buns have everything going for them.
Come cook with me this autumn
Autumn cooking classes on Waiheke. Come and celebrate the season. There’s nowhere better than a cosy kitchen!
Stuffed Pumpkin – Crunchy golden topped
Get stuffing – PUMPKINS!
Best Flatbreads – get wrapping!
Pomegranate molasses adds an intriguing sweet spicy flavour and hint of sourness that lifts this lamb filling out of the ordinary.
Fig & Radicchio Salad with Goat’s Cheese & Hazelnuts
Don’t add anything else to this salad, nor leave anything out. Just make it and eat it and let yourself be seduced.
Pomegranate molasses
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
A river flows through my garden
My unplanned water features …