STELLAR COOKBOOKS part 2
Yesterday I posted the first part of my favourite cookbook list, the general cookbooks that have been the most use to me as a cook, and the baking books I … Continue reading
STELLAR COOKBOOKS part 1
A few weeks ago Chef Mimi published a post telling us about her favourite cookbooks.” Fae’s Twist and Tango” and a “Pug in the Kitchen” followed on with their lists, … Continue reading
Eggs in Tomato Curry Sauce
This dish makes a regular appearance on our weekly menu, accompanied by Carrot and Cashew Nut Pilau, simple steamed green vegetables and a dollop of thick natural yoghurt. The luscious … Continue reading
Creamed Sweet Corn
When you’re tired of gnawing corn off the cob, creamed corn makes a nice alternative. Until I started to make “creamed” corn, my only experience with this method of preparing … Continue reading
Old Fashioned Ginger Nuts
Commercial sweet treats were almost unheard of in my childhood home, but my Grandma occasionally bought a packet of Ginger Nuts. Fascinated, I watched as the adults dunked their hard … Continue reading
Roasted Heritage Carrots
Man has cultivated carrots for close to 5000 years. The origin of modern cultivars is believed to be the purple carrot which originated in Central Asia, specifically modern Afghanistan. By … Continue reading
Spiced Quinoia Salad
Quinoia is often labelled as a super food because it is a protein rich grain. It’s a relatively new ingredient to me. I have experimented with both the red and … Continue reading
Sicilian Caponata
I’ve been making Sicilian Caponata for close to thirty years. My kids used to groan when I put caponata on the table, but my other half would nominate it as … Continue reading
“You say banana, we say banarna…..”
As with many baking terms, there is an inconsistency between American and British English terms when it comes to muffins. Australians tend to side with the Brits when it comes … Continue reading
Spanish Omelette
Tortilla de Patata is served in just about every cafe and tapas bar in Spain. It’s quick, easy and economical to prepare and a great way of using up leftover … 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
Sweet Corn and Roasted Red Pepper Risotto Cake
A wise cook once told me foods that share a growing season, are foods that make the best flavour matches, using tomatoes and basil as her example. With this in … Continue reading
Lady’s Kisses
Economy was always upper most in mind when my Mum chose what she baked as treats. She chose biscuits and slices that could be made without the addition of eggs, … Continue reading
Please Pass the Recipe 