Best balls & baked beauties – read all the bits and bobs about them!
Archives for August 2019
Are you thinking what I’m thinking? YES!
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
Dip, dunk or smother … making tender juicy meatballs is easy with the tricks of the trade at your fingertips.
Little round things it seems appeal to the eye and are good in the mouth, morsels of food you can shove in without having to worry too much about chewing and swallowing. Little nuggets of flavour. Mmmm, they’re pretty damned good.
But who said you can’t eat potatoes after dark?
Ohhhh … would you look at that! Zero prep. Zero leftovers. Scrumptious.
Everything you need to know to find potato Heaven. Get ’em on!
Yes, they’re pretty delicious with lashings of butter and flaky sea salt, but what else can you do with them?
Add a pop of colour to your plate!
Cinnamon is slightly sweet, slightly earthy and slightly hot.
The crimes committed under the recipe name Bolognese! Tsk. Tsk. It takes time to chop vegetables finely, to cook them slowly to extract flavour and to cook everything down to a rich and pulpy sauce. Give it time and you’ll be rewarded with a delicious sauce.
Check out Rag Noodles with Fresh Walnuts (below). This is a super-simple dish to make, and the perfect home for a first attempt at making pasta. You can use all the raggedy pieces and make them look like you meant them to look this way!
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Don’t despair if your first attempts produce holey shredded dough (mine did!) because with a little practice you’ll soon be turning out silky smooth sheets of pasta like a pro.
This sauce is made in less time than it takes to cook pasta!
Make semolina your friend when rolling out fresh pasta.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Home-cooked meals. Don’t you love them? It’s something most of us think about, dream about, reminisce about. If you were lucky, a mother, grandmother, or an auntie, or someone who emanated cheerfulness, warmth, caring and love (they were all women when I grew up, but don’t take offence, slip in whoever it was, or whoever you wanted it to be), stood by the stove, stirring pots of gorgeousness (yep, that’s a word), food that smelled so good you couldn’t wait to eat it, food that tasted so good you licked the plate clean (well, as a kid …), and food that spread such a wonderful feeling of happiness deep in the pit of your stomach. Read more …
Toot Toot! Bright as traffic lights!
Couldn’t you just wolf this down! Oh Yeah! Vegetarian? Use vego sossies.
Onion gravy based on slowly sizzled sweet onions makes everything taste better.
Give a shout-out for glossy lump-free gravy. Yay!
You’ll find all the answers on how to make a soft fluffy pillow of gorgeousness right here.