YELLOW WAX PEPPER SOUP An awesome soup, and can be very hot if you don’t remove the seeds and pith from the Hungarian wax peppers. This is so much better if it is rested overnight. As it is not cooked together the flavours need time to get to know each other. Adjust the seasoning after Full Article…
My sister-in-law posted a picture of the Sri Lankan egg hoppers she was cooking for breakfast while on holidays. I was fascinated and went searching the internet for recipes. It is like cooking eggs on toast in one go. You end up with a crispy thin edged pancake with an egg in the middle. Hard Full Article…
I came across this recipe in a blog where people were reminiscing about food that there mothers had made when they were kids. Thinking that I must have had a neglectful mother or that I was in the the wrong age group for this I decided that I would have to have a go. It Full Article…
For when you are over eating eggs for breakfast and know that there is minimal nutrition in commercial cereals yet still want a refreshing Summer breakfast then Chia seeds are perfect. Chia seeds are high in protein and calcium, have a good supply of antioxidants and loads of Omega-3. I find that 4 tbs lasts Full Article…
Diana’s Chicken Liver Paté with Mushroom and Brandy Ingredients 500 g fresh chicken livers trimmed of all white sinew 2 slices of bacon (no rind) chopped 1 onion finely chopped 2 tablespoons of mixed herbs (lemon thyme, rosemary, parsley and a bay leaf) 1 large clove of garlic ½ cup chopped mushrooms 200 g butter 1 Full Article…
This is a good recipe for a healthy cheese that can be served with an antipasto platter. It looks great and the flavours are flexible – can be adjusted to the audience and can be made ahead. It took a lot of effort and time to get this recipe together. I had a recipe that Full Article…
When I make ice cream, mayonnaise or aeoli or bearnaise sauce there are always egg whites left over that either get fed to the dog or go into zip lock bags in that never-never place called the freezer. There they get to stay until I do the annual freezer clean out just before Christmas and then they get Full Article…
This is the Mexican version of layered dip phenomenon I also make a Greek version of this. I choose not to make the easy version but it can be made more easily by buying pre-made ingredients so the biggest decision becomes what bowl/dish to serve it in. This recipe fits perfectly into a long shallow Full Article…
Made this for Christmas instead of my normal antipasto platter. It was a great success and can easily be made a day in advance and still keeps well. The ingredients are totally flexible – any combination of ingredients works. It was hard to guess what sized dish to serve it on – next time I Full Article…
All pumpkin soups are very easy and every one can taste different depending on what is added to it, either in spices or other vegetables. Sweet potato or potatoes make great additions to change the flavour slightly, and curry spices or simply a rich stock can make the soup different. Roasting the pumpkin changes the flavour Full Article…
Why buy dukkah in tiny containers when it is so easy to make? The ingredients are fairly flexible and can be adjusted, particularly by adding more of something, right to the end. I use it as an opportunity to use up all the small quantities of nuts I have around. Dukkah Ingredients Keep the 2 batches Full Article…
There are 2 recipes here, one made with milk and the second with oil. Tbe second is great for camping. FLAT BREAD with Yoghurt / Kefir I saw Matt Preston make flat bread with yoghurt on Master Chef the other night. It looked so easy that I had to give it a go using kefir Full Article…
I needed to come up with something to go with soup, we don’t buy bread any more because we are reducing our Carb intake, so when I need a bread I need to make it. This is so good and easy, and tastes a bit like a damper. So good in fact that we ate Full Article…
This year I have grown my first ever sweet potato patch. Because the weather this Autumn has been so warm the plants haven’t begun to die back so we are going to have a bumper crop and are harvesting as we need them. The sweet potatoes need to harden for about 10 days before using Full Article…
We are still picking mushrooms from our spent mushroom compost. They are coming up in the garden under the spinach leaves. The last thing we now feel like eating is mushrooms but I came up with this mushroom sauce recipe and it is really good. I can eat it even though I have difficulty looking Full Article…
PIZZA DOUGH We bought a wood fired pizza oven and then discovered that there is a lot more to pizza than we had ever imagined. The main thing that I learned is that there is an art to the dough and that all doughs are not created equal. To this end we have spent Full Article…
One more thing to do with all of my mushrooms. This one used 1 kg of mushrooms and made a fair amount of soup. It was lovely. Excess can be frozen before the cream/ricotta is added. This quantity would seem to serve about 12. The three of us will eat it over a few days, Full Article…
My excess of mushrooms knows no bounds. I have been given a recipe for mushroom pate, which was fantastic. I changed a few things, as you do, including cooking it in the actifry to make it very easy and quick. MUSHROOM PATE This is so good that we should double the quantity. It can be Full Article…
With a good blender, this is an easy and very healthy recipe. There are no peanuts in it but they could be added. With the ingredients including a variety of seeds, mixed nuts and olive oil, the nut butter, although it seems quite expensive, it makes quite a large quantity, and the health benefits, with Full Article…
This tastes better the second day, it tastes a bit “green” when freshly made. It depends on the strength of the spinach, young spinach is better. Ingredients Method Grind chilli and garlic with mortar & pestle. Blend spinach/greens, parmesan, cashews and the chilli and garlic mix in food processor. Add a thin drizzle of Full Article…