Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.
Category: Cook’s notes
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 […]
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.
5 Great Tips For Frying Eggplants Successfully
Easy when you know how
A clutch of eggs
The chooks are going off! Spring fever. Laying like crazy. That’s good!
A Happy Trio of Tartinades
Ta-ta-tartinades.
Fluffy and creamy but not at all rich … Clevedon Buffalo spreads.
All you need to know about roast pork and perfect crackling
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
Allspice
Understand the magic of allspice … it can add layers of flavour to savoury and sweet dishes.
April Garden
There’s still plenty in the garden to keep the bees happy.
Aquafaba
You better believe this …
Artichokes – did I mention spikes!
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Asparagus
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Asparagus 2020
A 101 on asparagus – a good read!
Baked Kumara
Ohhhh … would you look at that! Zero prep. Zero leftovers. Scrumptious.
Baked Ricotta with Kaffir Lime Leaves
Feta baked until golden brown around the edges is very nutty and not so salty as fresh feta. It’s scrumptious!
Baking ingredients
A handful of really useful tips.
Balancing Act
How to choose the best kitchen scale.
Balsamic Vinegar
If someone asks you what you want for your birthday …
Bananarama in Rocky Bay!
If I hadn’t seen it with my own eyes …
Barley
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
Barley – old fashioned goodness
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
Basil
A right little head-turner!
Bay leaves
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
Best-ever plum jam
What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!
Black Garlic – have you tried it yet?
The health benefits of garlic are ramped up several notches in black garlic. You’ve got to read this…
Blood peaches
They might look like apples in this picture, but they’re just foolin’ wid ya!
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