Archives for March 2019

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Mid-week Sausage Pasta

Heres how to make a bunch of sausages go a long way.

Late Summer Laksa

No messing with this baby: slurp, dribble and enjoy the burn.

Feijoa & Lime Leaf Chutney

Bubble it away, but don’t let it catch on the bottom of the pot!

Ferment!

Have difficulty eating bread? Change to genuine sourdough bread and feel the difference.

Baked Eggs with Spinach, Ham & Basil

Dip, dunk, off you go …

Hot-smoked Salmon & Potato Hash Cakes

Nope. There’s no hash in these, no hemp either. Just loads of herbs, good old-fashioned spuds and tasty hot-smoked salmon.

Fig tarts – simple & sublime

Quick fig tarts – make one, or make a dozen!

Comfort Me With Potatoes

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.

Splash of Colour 13th March 2019 My suggestion for this weekend is to get yourself off to a farmers’ market and to gather up a basket of gorgeously fresh produce, then to head home and cook your way through it. Vegetables and fruits are incredible in colour and shape and I always enjoy unpacking my […]

Late Summer Tomato Salad with Basil Dressing

Bring on the brights. Summer’s not over yet.

Roasted Yellow Peppers

You know these are going to taste sensational, all caramelised and deliciously sweet, so just make them!

Creamed Sweet Corn on Toasted Muffins

Brunch, lunch anytime ….

Basil

A right little head-turner!

Plum & Almond Cake

Cake for dessert, cake for afternoon tea, cake for breakfast, cake anytime!

How to make a fabulous butter sponge cake – all the tips!

Cake time! It’s easy when you know how.

Salsa Verde – with a twist!

Send your taste buds into orbit with a saucy salsa smashed onto sour dough.

Ting-ting-a-ling … That’s capers!

Yep, they sure ting-le your taste buds. Food a bit flat? Life a bit boring? Add a few capers and liven things up. Capers are the pickled or salted green flower bud of a shrub commonly found in the Mediterranean. They develop capric acid during pickling, and this, coupled with the added salt and their […]