POMEGRANATE MOLASSES

POMEGRANATE MOLASSES

Years ago I bought a bottle of pomegranate molasses and used it from time to time with no real understanding of where it really belonged in my cooking, then I bought an Ottolenghi cook book. I was hooked. The remaining pomegranate molasses was used up quickly and then I couldn’t find anywhere immediately accessible to […]
Read More

CAULIFLOWER & BROCCOLI CREAMY SOUP

This is tasty, easy and quick if prepared in a combination of microwave, high speed blender and a small fry pan for the onions and spices. Most of the cooking is done in the serving dish. You are left with a fry pan an blender jug to wash up. And it can easily be on […]
Read More

SOUR MIX

Why buy sour mix when you have a glut of citrus. This is so good for making sours with whiskey, gin or amaretto. It even makes it good cordial, not so sweet but definitely to my liking. It can be used as a substitute for any cocktail recipe that includes lemon/lime and sugar syrup. I […]
Read More
BREAD AND BUTTER PUDDING

BREAD AND BUTTER PUDDING

I love a good bread and butter pudding and this one is brilliant. We are in lockdown again so I chose to use ingredients in the cupboard that I haven’t used since the last one. I happened to have a tin of evaporated milk in the cupboard, an ingredient that I rarely ever use, so […]
Read More
TANGELO AND ALMOND MEAL CAKE

TANGELO AND ALMOND MEAL CAKE

We have a tree full of beautiful tangelos. It’s definitely my favourite citrus and goes so well in cakes, butters, salad dressing, infused alcohols and custards. This cake is not quick to make because of the 2 hours required for boiling and more time for cooling but they can be boiled ahead of time. Ingredients […]
Read More
CRUNCHY CABBAGE SALAD

CRUNCHY CABBAGE SALAD

This salad is basically from the back of the Chang’s Crispy Noodles packet. So for a totally no fuss salad I serve it with Chang’s Crispy Noodle salad dressing. It’s a great salad dressing to have around because it can go on anything. I use it as one of the dressings on my chopped raw […]
Read More

BLUE CHEESE DIP

This is one very versatile combination of great ingredients. I don’t buy the best quantity blue cheese, just one that I enjoy. A really runny cheese will not need as much as of the milk, if any, but this all depends on what you are going to use the mix for. This can be used […]
Read More
HOT CROSS BUNS

HOT CROSS BUNS

Although I don’t love hot cross buns from the supermarket and I resent paying exorbitant prices for them from speciality bakers I have to have Hot Cross Buns at Easter. Having a stand mixer makes it easy to do with kids, and this recipe has ingredients that I can find in my pantry. I also […]
Read More
BREAD AND BUTTER CUCUMBER PICKLES

BREAD AND BUTTER CUCUMBER PICKLES

What do you do when you grow cucumbers, make pickles! Well not just any pickles, cucumber relish, cucumber chutney, finely sliced sweet pickles, vinegary, spicy thick sliced bread and butter pickles, chopped pickles in omelettes, tomato, cucumber and onion salsa, raita – the list goes on but there comes a time when the creativity runs […]
Read More
PASTRAMI – SMOKER & SOUS VIDE

PASTRAMI – SMOKER & SOUS VIDE

This is the end of my experimenting with what to do with a piece of silverside. This is my progress: Boil the silver-side – in the pressure cooker, with pickling spices Cooking in the slow cooker, with pickling spices Rub with pastrami rub, leave for 24 hours, smoke to stall, rest, cool overnight, steam for […]
Read More
PEAS & BEANS ON TOAST

PEAS & BEANS ON TOAST

PEAS & BEANS ON TOAST This is a good substitute for avocado on toast, and because it is made from frozen peas and broad beans, it can be made at any time of the year. Serves 2, one piece of toasted sourdough each. Ingredients 3/4 cup frozen broad beans 1/4 cup frozen peas small amount […]
Read More
TUMERIC CHAI LATTE MIX

TUMERIC CHAI LATTE MIX

  So I’ve decided that because I’m getting old and sore that I need to take a few steps to that will benefit my well-being. I am aiming to slow down the aging process, or at least manage it. Turmeric has such amazing anti-inflammatory benefits, just “Google” it, that I decided to give it a […]
Read More
LETTUCE OMELETTE

LETTUCE OMELETTE

I came across a lettuce omelette while reading novels based in Japan prior to a holiday there. I find reading novels set in countries that I am to travel to gives me a greater understanding of the people and customs of the country. This is a great way to use up eggs and is a […]
Read More

GERMAN POTATO SALAD

I made pork knuckes for dinner and needed something to cut the grease. This is a revisit of German Potato salad. I love the way the vinegar and sweetness complements the pork and the whole potato salad thing without the mayonaisse greasiness. German Potato Salad INGREDIENTS 1 kg red potatoes, scrubbed well (or any potato […]
Read More

PINK PANTHER’S CHRISTMAS MILK

Pink Panthers Milk was one of the cocktails we had at 5pm every day during to COVID-19 lockdown. When we revisited this drink just before Christmas there was not enough Gin and no Brandy so we used Sloe Gin and Sherry. With the sprinkle of cinnamon it tasted a lot like Christmas. This can be […]
Read More
SWEET POTATO AND ZUCCHINI STRATA

SWEET POTATO AND ZUCCHINI STRATA

A strata is just a fancy word for an egg and vegetable bake. This one can be used as a side dish or light meal. There is another one here that is fantastic for a family breakfast – great to prepare and simply put on to cook when you get out of bed. BREAKFAST EGG, BACON […]
Read More
BREAKFAST EGG, BACON & CROISSANT STRATA

BREAKFAST EGG, BACON & CROISSANT STRATA

This is so easy, goes together in 10 minutes and you use whatever you can find in the fridge. It’s great for leftovers and provides a beautiful breakfast / brunch for 6. Served with a salad it can easily go to lunch. For Christmas / Boxing Day it can be made the day before, up […]
Read More
MARINATED EGG PLANT (AUBERGINE)

MARINATED EGG PLANT (AUBERGINE)

My neighbour makes the most amazing marinated eggplant. It lasts in the fridge for at least a week, if it lasts that long without being eaten. We eat food bowls for lunch regularly so I always have salads, pickled vegetables, olives, dried tomatoes, roasted capsicum and dips to put together for a low carb lunch. […]
Read More
BANANA AND DATE LOAF

BANANA AND DATE LOAF

When bananas start to go brown I peel them, put them into a zip lock bag, squash them up, write a label, and put in the freezer, next to the frozen egg whites. This is a great way to use up those frozen bananas. It is also a good recipe to make with a young […]
Read More
Long Beach Iced Tea

Long Beach Iced Tea

A quite unusual twist to this drink – the lemon juice against the coffee liquer and cranberry juice or Grenadine, is to me better than the traditional Long Island Iced Tea which is made with Coke and Triple Sec. Ingredients 15 ml Gin 15 ml Vodka 15 ml Wnhite Rum 15ml Blanco Tequila 15 ml […]
Read More
Cauliflower Cake

Cauliflower Cake

This is the first Yotam Ottolengi recipe that I made and I loved it so I had to buy his recipe book – “Simple”. His recipes represent the food I love to cook and eat. I have adjusted the recipe so it uses ingredients that I have access to. I love this recipe and intend […]
Read More
CHERRY AND CHOCOLATE BLONDIES – SUPER EASY

CHERRY AND CHOCOLATE BLONDIES – SUPER EASY

I made some jam with the last of the seasons plums and peaches, and the plum portion went straight to a clear conserve texture, even the skins dissolved. I added the sugar at about half the weight of the fruit and stirred till dissolved then thought what am I going to do with this  – […]
Read More

Thai Prawns in Coconut milk

This recipe came by accident. Ingredients 300g frozen or fresh peeled prawns 1 can coconut cream (about 270ml) 2 tbs fish sauce 1 tbs grated ginger 1 sliced chilli (to taste) 2 finely sliced red onions 2 kafir lime leaves finely sliced 2 tsp Thai seasoning mix (or green curry mix for a different flavour) […]
Read More
LEMON RICOTTA CAKE

LEMON RICOTTA CAKE

This is absolutely amazing. It is very moist with an almost cheese cake consistency. It is definitely worthwhile repeating, and best thing is it freezes really well and is great served with ice cream. It was born out of the need to use up a basket of fresh ricotta. I bought it to make egg […]
Read More
1 2 3 11