Archives for November 2019

Category:

Rotolo di Frittata

This is really just a fancy-pants frittata. Check out the ‘how-to’ pics.

Preserved Lemon & Fresh Herb Stuffing Balls

Balls? Here you go … preserved lemon, pine nuts, herbs, FRIED!!!!

Spicy Fruit Stuffing

Here turkey, turkey, here turkey turkey …

10 Top Tips for the Perfect Turkey

Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.

Asparagus Frittata – look for the littlies!

Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.

Kumara & Yellow Peppers with Caper Dressing

Summer brights!

Eggplant with Spices & Coriander

Creamy eggplant, chilli punch WOW!

Hot-smoked Salmon with Cucumber & Dill

Sparkling, stylish and succulent.

Update on dried pasta On my radio slot with Jesse Mulligan on Radio NZ last week I took in three samples of pasta to try and explain why it is worth buying Italian pasta rather than the cheapest brand on offer, which will most definitely not be Italian. I took in a locally made brand, […]

Fettuccine with Zucchini

Sensational pasta!

Silverbeet Filo Pie

What a stunner! Golden yolks can’t help but make you smile.

Silverbeet – how to make the most of a backyard staple

A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.

New Potatoes & Baby Peas

I thought about doing these potatoes with olive oil, but YEAH? NAH! Butter is so much better.

Peas

Peas. Peas. Peas. Babies only please.

Cucumber Salad

Fast, fresh, crunchy, sharp, bite-y …yep, all good as an accompaniment to anything you’re serving for dinner.

101 Filo pastry preparation

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 […]