This is really just a fancy-pants frittata. Check out the ‘how-to’ pics.
Archives for November 2019
Balls? Here you go … preserved lemon, pine nuts, herbs, FRIED!!!!
Here turkey, turkey, here turkey turkey …
Hey bud, you look cute!
Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.
Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.
Creamy eggplant, chilli punch WOW!
Sparkling, stylish and succulent.
What a stunner! Golden yolks can’t help but make you smile.
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
I thought about doing these potatoes with olive oil, but YEAH? NAH! Butter is so much better.
Peas. Peas. Peas. Babies only please.
Fast, fresh, crunchy, sharp, bite-y …yep, all good as an accompaniment to anything you’re serving for dinner.
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes. In the last decade or so I have noticed that the brand of filo I use is a tad thicker than previously, which does […]
It’s summertime, sum, sum, sum, sum SUMMER-TIME! Burgertime! Eat outdoor time! Yeah.
These are insanely good. Not going to say any more.
Purple power – yep, purple asparagus, uncooked, adds sweetness and crunch to this salad.
Strawberries are seductive little things …
Could there be a better fruit combination than strawberries and mango? Doubt it.
Candy-coloured beetroot will turn heads at your next gathering.