Sun-dried tomato tapenade and a wee trip to Syd-er-ney

011copy

I get so excited when I find recipes and I have grown all, or most, of the ingredients.  Today’s recipe fits into that category. The only ingredient that didn’t come out of my garden was the anchovy fillets.

As my dear vegetarian friend, Colette, was coming to dinner that night, I divided the tapenade into two bowls and only put anchovies in one.  I think the anchovies gave the tapenade more depth of flavour but, if you are vegetarian or object to anchovies, it still tastes lovely without them.  If you are omitting the anchovies, taste the tapenade before serving as you may wish to add a little salt. Continue reading

Meat and coconut patties

053copy

As it is the last day of the month, this is my last chance to feature recipes from Charmaine Solomon’s The Complete Asian Cookbook, this month’s feature cookbook on The Cook Book Guru

Last week, I was flicking through Charmaine’s book looking for recipes to try.  There are so many, it was very difficult to narrow down the choice.  Now, as I have mentioned before on this blog, we have demarcation lines in the kitchen:  Maus makes all things that need to be shaped into even-sized items.  I don’t know how this happened but I am guessing one day she got so frustrated with my odd and uneven shaped patties, she decided it was time to take control. Continue reading

Spicy Pork Empanaditas with Chunky Avocado Relish

IMG_9357 copy

Here is a recipe from another of my favourite cookbooks:  Canapes by Eric Treuille & Victoria Blashford-Snell.  As the names suggests, all the recipes in the book are for finger food.  It is great when you are having a party or for when you want an informal starter.  I have made a lot of recipes from it. Continue reading

Brazilian Cheese balls

Our neighbour, Regina, highly recommended these little cheese balls to me and gave me a box of pre-mix to try.

Now, I am not one for food out of a box but Maus’ sister-in-law was coming to dinner the other night.  She has a gluten free diet and the ‘gluten free’ banner on the box jumped out at me.  These little balls are made out of tapioca flour and can be freely enjoyed by celiacs.  Continue reading