Carrots in Verjuice
Verjuice is the fermented juice of unripe grapes. It’s use as an acidulate in cooking dates back to the Middle Ages. It was a serendipitous cool season that left a … Continue reading
Lamb Kofta and Carrot Tajine
Sometimes, when preparing posts for this blog I have little more than a delicious recipe and some enticing photos as evidence that I’ve actually cooked said recipe. I’ll sit in … Continue reading
Curried Carrot and Cashew Nut Fritters
I’ve been helping out with the Stephanie Alexander’s Kitchen Garden Scheme at my grand daughter’s school, helping the Grade 3 & 4 kids as they cook vegetable based recipes using … Continue reading
Carrot Tagine with Yoghurt and Preserved Lemon
We have a wonderful independent bookstore in Melbourne named “Readings.” They have survived and grown in spite of the digital book age and were glorious victors in a full frontal … Continue reading
Karen Martini’s Syrian Chicken
I’ve been making this fabulous chicken dish created by Karen Martini since it was published in our daily newspaper’s Sunday magazine several years ago. Sweet and spicy, the chicken looks … Continue reading
Mum’s Lamb Hotch Potch
I’ve been spending time compiling a family recipe book based on Please Pass The Recipe to hand on to my daughters and grand daughters. Critically appraising the 300 or so … Continue reading
Roasted Carrot and Peanut Pate
I have a long history of combining peanuts and carrots. In the days when I was making sandwiches on a daily basis for school lunches, peanut butter toppped with coarsely … Continue reading
