Confetti Salad with Avocado
It was a hot night, I had sausages to barbecue for dinner. I needed to clear some space in the fridge for Christmas supplies, so it was a veggie drawer … Continue reading
Mixed Berry Conserve
The festive season and berry season coincide in the temperate south eastern part of Australia. Strawberries, raspberries, blueberries, boysenberries, black and red currants are popular for celebratory desserts, in fact … Continue reading
Gravlax
A traditional Scandanavian method of preserving fresh salmon, thin, luxurious, silky slices of gravlax make a glamorous starter, or an hors d’ouevre topping alternative to smoked salmon. There are many … Continue reading
Chocolate Meringue Cake
“Simple to make, cuts cleanly, looks good, tastes delicious! That’s about all you want from a cake, unless you need it to transport easily, store well and improve with age,” … Continue reading
Lemon, Pea and Pasta Salad
I served salmon prepared two different ways for Christmas dinner. We had gravlax cured in citrus vodka, and warm salmon steamed on a bed of dill. There was prawns and … Continue reading
Thai Beef Salad
This is a fabulous dish for a crowd. It can be made hours ahead of schedule, in fact it improves if made hours ahead of schedule. I make Thai Beef … Continue reading
Sandra’s famous Chocolate Hazelnut Cake
This is as good as cake gets! A rich amalgamation of chocolate and nuts, it’s never cloying and never dry and the chewy nutty texture prolongs the chocolatey sensory pleasure. … Continue reading
Tuscan Vegetable Salad
Grilled Mediterranean vegetables make a substantial salad. Each vegetable is cooked alone to ensure that its identity is maintained once the salad ingredients are dressed and tossed together. The … Continue reading
Extra Special Fried Rice
This Chinese cafe inspired Fried Rice was a dinnertime favourite when my kids were growing up. Learning to make successful fried rice was not so simple, however, it turned out … Continue reading
North African Eggs
I love the flavour of capsicums but in the past have found them hard to digest. I’ve just discovered it’s the skins that are the culprit, so I have given … Continue reading
Rogan Josh
We’ve all heard of Rogan Josh, many of us have eaten Rogan Josh, and some of you may have made it at home using a commercial curry paste, but this … Continue reading
Raw Mushroom Salad
This is a quick and simple idea that can be useful in many ways, simply as a salad with grilled meat, as a sophisticated tapas, piled high on toasted baguette … Continue reading
Green Pea Risotto
You gotta love spring veg! 1 stick celery, finely diced 2 tablespoons olive oil 300g Arborio rice 120 mls white wine 450mls approximately hot vegetable stock 1 cup fresh young … Continue reading
Spicy Eggplants
It’s rare for me to make a recipe verbatim from a recipe book. I can’t help but tweak this and omit that depending on what I have on hand … Continue reading
Please Pass the Recipe 