I got the most delightful email from a reader the other day (Clare, I hope you don’t mind me quoting you.) Clare’s email came just at a time when I was pondering this blog. Clearly, the recipes I post represent the type of food I like and associate with. Of late, I have been wondering whether there is anyone out there who has similar tastes to me and enjoys a similar style of food. Well, it appears Clare does :) Here is an excerpt from Clare’s email: Continue reading
Remember these guys from my last post? Well, they have friends… and lots of them. Continue reading
The most exciting thing in my kitchen this month is a French chef named Pierre. Pierre is young, tall and handsome. I really wanted to take his photo but thought it was a bit presumptuous, even for me. Pierre is cooking rabbit for dinner tonight which will be exciting. Pierre speaks only a little English and we speak no French so we are surviving on broken English and sign language.
Postscript: We just had dinner and our rabbit was divine. It was pan fried and then baked with a cream and mustard sauce, served with a savoury carrot cake. We are very lucky indeed.
Everything in my kitchen this month pales into insignificance compared to Pierre and his cooking, but I will do my best.
In my kitchen:
Is a fabulous loaf of bread. Sometimes, my bread turns our really, really well and I can’t make out what I do differently to make it so. This is a loaf of crusty semolina sourdough that I baked in my cast iron pot. It is a beauty. I wish I knew what I did right :) The oven spring was magnificent. Continue reading
I started off my post on preserving tomatoes, in February, by saying,
It’s nearing the end of summer and still the tomatoes are coming.
I then when on to say,
If, after you have made relish and salsa and have dried, pickled and roasted your tomatoes, you are still picking them by the bucket load, it is time for some serious preserving.
Well… it’s nearly winter and still the tomatoes keep coming. I have preserved so many tomatoes, I seriously doubt my cupboard will ever be free of them. It is time for something different. Continue reading
I was flipping through Jamie Oliver’s jamie does ….. the other day, looking for our favourite meatball recipe. I should do a post on them but they wouldn’t be particularly photogenic – they look just like meatballs. They taste great, though. If you have the book, make them. They are on page 196.
Anyway, as I was saying, I was flipping through jamie does … and it fell open at page 22, Best Chorizo and Tomato Salad in the World. Now, there is a big call! The recipe called for both cherry tomatoes and normal sized tomatoes. I was instantly interested. We had it for lunch that day and, I must say, as promised by Jamie, it was very, very tasty. Continue reading
We were in the local newsagency the other day, buying birthday cards (it appears that most people I know have birthdays at the end of January) and the cover of Feast Magazine (Issue 18) jumped out at me. It was a decidedly better photo of this tart. Continue reading
There is nothing more dangerous than a newbie and a vegie patch! Continue reading