Sorry there haven’t been many posts of late. I haven’t been feeling like cooking for one reason or the other, the latest being, I have a bloody head cold. Waking up every morning with a headache is quite wearing. As a result of my lack of enthusiasm for cooking, we have been eating meat and three veg more often than not. Continue reading
I found this recipe in this month’s Feast Magazine. A bit of effort is required to make the dough as you have to roll and fold it a number of times but they taste great and we will have 5 meals out of the recipe which, all things considered, is not much effort per meal.
This month, The Cook Book Guru is featuring Claudia Roden’s A New Book of Middle Eastern Food. I have already posted two recipes from this cookbook, Moroccan Tagine with Prunes and Muhallabia (one of my all-time favourite desserts). As I have previously mentioned, Claudia’s book is the classic English language cookbook on Middle Eastern cooking. It was first published as A Book of Middle Eastern Food in 1968. Continue reading
Silverbeet, silverbeet, silverbeet … Rainbow chard, rainbow chard, rainbow chard …
It is raining silverbeet and rainbow chard in this household. I have so much of it and I only planted one little itsy, bitsy container of it. Continue reading
It’s hard work having two houses:(
Yesterday morning, we cleaned our Perth house and then drove for more than 3 hours to arrive in Bridgetown as the sun was setting.
After all that work and the long drive, we thought we would have a wee drink on the verandah before preparing dinner. Continue reading
I visited my friend, Deb, a while back and, as I was leaving, she handed me several recipes. “You might like to try these”, she said. Deb likes to read recipes – she is not quite so keen on cooking them:)
One of the recipes caught my eye because it required spinach. We are overwhelmed with silverbeet, at the moment, and I thought we could replace the spinach with silverbeet. Continue reading
This is a very simple, but tasty dish. So tasty in fact, I have already made it twice. I discovered it in the latest issue of Cuisine magazine. The first time I made it I used drumettes and the second time, Marylands. The Marylands were better. Whatever you use, make sure you buy chicken with the bone in and the skin on.
I love the fact that it is served with silverbeet. We have silverbeet everywhere at the moment and it is great to have a use for it. As I have mentioned before I am not a great fan of silverbeet but, served with mint-flavoured yoghurt, it is quite nice. The first time I didn’t drain the yoghurt (the recipe does not say to do so) but in the picture in the magazine the yoghurt looks very solid and it was much nicer when it was drained. Continue reading