Zizz up your next drinks gathering with a bowl of these spicy little beauties.
Archives for October 2018
Roll them up, munch away.
A little pickle here, a little pickle there … can add interest to burgers, toasted cheese sandwiches, barbecued chicken and steak, or flat-tasting couscous, burghul, quinoa or freekeh. It’s pretty banging …
Unravelling a ball of cheese. New Zealand’s buffaloes drive things up a notch.
Quick. No-bake. Pantry staples. What’s stopping you?
Artisan food products – quality ingredients made with care and a big nod to the environment.
For success with this dish, follow Luca’s advice. “Please remember that you can do this – it’s mind over matter; those who matter won’t mind and those who mind, don’t matter.”
A gorgeous salad. Bright and fresh and deliciously juicy.
Puts the finger-licking into, um, er, finger-licking!
Expect plenty of music, dancing, laughter, oodles of food and plenty of ‘Ciao Bella’s and treble cheek-kissing.
Keep your knives safe in a knife block!
Squishy avocado? Perfect home for it!
Colourful and sweet, and fast!
Take advantage of this fantastic offer to improve your kitchen skills with a decent knife.
The prices are amazing!
Melty, cheesy, toasty, crunchy …. CHEESE!
Mac ‘n Cheese – so many versions, so many disappointments. This is the only one you need. This is the ULTIMATE Mac ‘n Cheese!
Stick a fillet of fried fish on top of this and you’ll be a happy chappy.
Hard to resist … make more than what you need because leftovers are brilliant.
A handy sauce to make ahead and keep in the freezer for those nights when you want to pull something together with little effort – thaw in a microwave for speed.
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Scrumptious little morsels to add to a tapas feast.
Labna and dukkah and dukkah and labna … make it your summer mantra.
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
Sublime – juicy pears cutting through salty crusty haloumi, and little bursts of sweet dates, piquant parmesan and nutty pine nuts.
Golden little fishy, on a little dishy … loaded with turmeric, garlic, ginger, lime leaves … all the good stuff.
Here’s something for the raw brigade – nice and crunchy, garlicky and juicy, with a smattering of creamy toasty cashews on top. Yep, I’ve even strewn the lot with flowers. Thank goodness the kitchen sink was tied down …