Best balls & baked beauties – read all the bits and bobs about them!
Archives for August 2019
Category:
Tamarillos Baked with Maple Syrup
Are you thinking what I’m thinking? YES!
Tamarillos – golden and red beauties
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Maple Syrup
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
Meatballs with Peppers & Red Onions
Mid-week meatballs!
Roll ’em up and roll ’em out
Dip, dunk or smother … making tender juicy meatballs is easy with the tricks of the trade at your fingertips.
Meatballs – Never been easier, never been better!
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.
Blog: I’m not going to prattle on …
But who said you can’t eat potatoes after dark?
Baked Kumara
Ohhhh … would you look at that! Zero prep. Zero leftovers. Scrumptious.
Potato Perfection
Everything you need to know to find potato Heaven. Get ’em on!
Crusty-baked Jacket Potatoes
Yes, they’re pretty delicious with lashings of butter and flaky sea salt, but what else can you do with them?
Carrot & Cinnamon Salad
Add a pop of colour to your plate!
Cinnamon
Cinnamon is slightly sweet, slightly earthy and slightly hot.
Bolognese Sauce with Pappardelle
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.
Plenty of bang for your buck
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!
Fresh pasta versus dried
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
101 Making Pasta
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.
Rag Noodles with Fresh Walnuts
This sauce is made in less time than it takes to cook pasta!
Semolina
Make semolina your friend when rolling out fresh pasta.
Parmesan cheese, grana cheese and grana padano
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Home is where the heart is
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 …
Swiss Chard with Parmesan & Pine Nuts
Toot Toot! Bright as traffic lights!
Sausages & Mash with Cavolo Nero & Onion Gravy
Couldn’t you just wolf this down! Oh Yeah! Vegetarian? Use vego sossies.
Onion Gravy
Onion gravy based on slowly sizzled sweet onions makes everything taste better.
How to make lump-free gravy
Give a shout-out for glossy lump-free gravy. Yay!
Ever wondered how to make a fluffy, light potato purée?
You’ll find all the answers on how to make a soft fluffy pillow of gorgeousness right here.