Waldorf Stuffed Jacket Potatoes
A crispy baked jacket potato is my greatest temptation to over indulge in butter, or sour cream so instead of serving a jacket potatoes as a side dish, I make … Continue reading
COCONUT CARROT SOUP WITH AN ASIAN TWIST
I planned to make carrot soup yesterday, plain and simple carrot soup. However, after I threw in some ginger, garlic and orange zest, my thought turned to the flavours of … Continue reading
KEDGEREE
Kedgeree satisfies both my love of curry, and rice. Some sources say this dish was created in India during the time of the British Raj, combining the idea of eggs … Continue reading
Filo Triangles with Spiced Lamb
Greek style spinach triangles made with added feta and/or ricotta cheese were a popular finger food when I was cooking for functions in the 1990s, a tasty vegetarian menu option … Continue reading
FILO TRIANGLES WITH SPICED CHARD
When I was a kid, my Mum supplemented the family meals with home grown veg. Melbourne winters in the 1950s and 60s were cold, no snow, but frequent frosts. Not … Continue reading
LEEK and POTATO SOUP
It’s cold outside, squally showers keep passing through, can’t complain though, it is winter. I’m snug inside, the fire is blazing and a pot of soup is warming on the … Continue reading
SHEPHERD’S PIE
When my Mum made shepherd’s pie, it was to use the cold meat leftover from a roasted leg of lamb. She minced the meat in a hand turned mincer which … Continue reading
Chicken Curry with Tomatoes
This is a simple mild curry even the kids will like. This gently aromatic, moist and tender chicken dish has a garlicky sweet tomato … Continue reading
BROWNIES: made with cocoa
There must be thousands of Brownie recipes, each claiming to be the best. “Best” when describing food is subjective, our likes and needs as various as there are brownie recipes! … Continue reading
TUNA and MUSHROOM PASTA SAUCE
This is a great sauce for when you are short on time. It can be prepared in the time it takes to bring boil a pot of water and cook … Continue reading
Boeuf Bourguignon
Braised meat is a winter favourite from my kitchen, lamb, beef, veal, chicken we love them all, served simply with vegies or turned into a pot pie. Last week, friends … Continue reading
Carrot and Cashew Nut Pilau
Rice is my ultimate comfort food, well, rice and chicken soup actually. The soup is another story, but rice whether it’s sweet as in rice pudding, savoury as in risotto, … Continue reading
CELERY SOUP with no strings attached
There are some humble ingredients that skilled cooks can elevate to the sublime. Ordinary everyday celery is on that list for me. Celery braised by an expert still lingers in … Continue reading
Apple and Cream Torte
The early 1970s brought me independence, and in between working, partying and sleeping, I cooked. I cooked whatever I felt like eating. I experimented with recipes from magazines, newspapers and … Continue reading
Please Pass the Recipe 