Boozy Berry Sauce
I recently bought an expensive bottle of raspberry sauce from a reputable local company to use as pancake topping. It was thick, red and sweet, but had absolutely no flavour. … Continue reading
Sicilian Tomato Pesto Trapanese
We have a fabulous multicultural TV channel in Australia, SBS. Late one night about ten years ago we lucked upon a sub titled Sicilian TV detective series, Inspector Montalbano. Our … Continue reading
Green Tomato Pickles
Green tomatoes pickle is THE single most sought after food produced in any of our family kitchens. The recipe originated with a dear family friend who was a farmer’s wife. … Continue reading
Tomato Kasaundi
Last year I made my first batch of Tomato Kasaundi. I had eaten it many times, one of my favoured purchases from the preserves stall at the local market, but … Continue reading
Red Pepper Mayo, Pronto
I make lots of different fruit chutneys, pickles and sauces, preserves that rely on sugar, vinegar and salt for longevity. They add piquancy to many meals, but are too bold … Continue reading
Tomato Relish
As autumn looms I swing into action making pickles, relishes and sauces, old fashioned spiced preserves that rely on vinegar, salt and sugar for longevity. I never developed a liking … Continue reading
Salsa Verde – a piquant green sauce
Bunches of fresh herbs at the farmers market always tempt me to buy. Like beautiful posies of fresh flowers I am tempted to put them in jars on the kitchen … Continue reading
Basil Pesto
In my home town, the word “pesto” has been adopted by the food industry as the catchphrase that describes a chunky textured dip that is made from herbs or vegetables … Continue reading
Tomato Passata
Passata is essentially tomato purée. It’s cheap and readily available, but sadly the commercial product is often made with under ripe, acidic fruit. Home made passata made with sweet red … Continue reading
Crunchy Peanut Satay Sauce
Hot, spicy and fragrant, sweet, salty and crunchy, all these words describe my peanut satay sauce. BBQ season calls for plenty of meat saucing options. Mustard and ketchup are OK … Continue reading
Please Pass the Recipe 