At last, I am beginning to use the tomatoes I preserved from my summer/autumn bounty. When at their peak, I oven-roasted lots of Roma tomatoes, vacuum packed and froze them. Continue reading
I went to a typical Perth café the other night and had Saltimbocca, one of Italy’s best-known dishes and I can understand why. It was lovely and it’s easy to make. It is simple enough for a weekday meal and fancy enough for a dinner party.
Stephanie Alexander suggests that the most difficult part of the recipe will be obtaining high-quality veal. If you can’t get veal, try Girello which is readily available and nearly as nice. Continue reading
This is not a recipe, just something I learned not so long ago that I thought I would share. I know I run the risk of people thinking I am a wee bit handicapped but, alas, that is the risk I have decided to take.
When cooking for two there are always leftovers as most recipes serve 4 or even 6. Some meals taste better the next day, some a lot better, but one dish that does not reheat well is risotto. It usually ends up gluggy. Continue reading
We didn’t feel like cooking the other night (Maus even suggested we buy a pizza!!) but I had taken pork out of the freezer so didn’t give into temptation and request a Margherita. As it turned out, I probably cooked this meal in less time than it would have taken Maus to pick up the pizza. Continue reading
Salmon patties are having a bit of a revival lately. They are even back on the menu in chic little lunch bars.
We are big on salmon patties in this household. They are one of Maus’ specialties and Maus doesn’t have many specialities …. Continue reading
We had friends over at Easter, including the darling, Colette. Colette is a vegetarian and not a great fan of cooking so, over the years, whenever I came across a great, simple, vegetarian dish, I would give her the recipe. Belinda Jeffery’s Zucchini, Feta and Dill Pie, is one such recipe. Colette even got Mix and Bake for a birthday present one year. It is not a vegetarian book but Belinda’s books do include a significant number of vegetarian recipes. Continue reading
This recipe is by Claudia Roden from A New Book of Middle Eastern Food. It is a classic cookbook. It appears on most chef’s top ten cookbooks and it was the very first in what was to become my very extensive collection. I came to own this book in a most unusual way. Continue reading
I have recently been seduced by Nigella. She has been swooning all over my television screen show-casing Nigellissima. Of course, I succumbed to her charm and bought the book. But I must say, it is disappointing. Not that it isn’t a good book; just that it doesn’t compare to Nigella shrugging her shoulder as she licks a spoon. Continue reading
A few years ago, I was watching an elimination round on Masterchef. The contestants were faced with some rather tough meat simmering in beef stock. They had 45 minutes to finish the dish, which was to be Beef Rendang. They were required to pick a limited number of ingredients (one at a time) and add them to the pot. The contestants were later told that there are two ingredients that their dish must have in order to qualify as Beef Rendang.
We’ve had a few cool days lately, hence the curries and casseroles are making an appearance. Hooray!