I was at the hairdressers the other day and reading the Woman’s Day, (as one does at the hairdressers). The dismal affair of the horrible altercation between Nigella and her soon-to-be ex-husband was reported in gross detail.
This got me thinking about Nigellissima, again, so I took it to bed with me and tagged a few recipes that sounded good. I then gave Maus a choice for the next night’s dinner. She chose this dish. Continue reading
As you know, we have been on holidays. Last week in Lisbon, it was 43°C. Yesterday, we arrived in Bridgetown to 10°C. I know that would not sound cold to those who live in the northern hemisphere but the Aussies out there will appreciate how cold that is. It was freezing!!
Instantly, Maus turned her mind to soup. I am very particular about my soup. In my humble opinion, nothing beats pea and ham soup but this one comes pretty close. It is based on a recipe from The Australian Women’s Weekly Mediterranean Cookbook. It is very hearty. Certainly a meal in itself. We make it regularly. Continue reading
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 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
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
These little guys are more like patties than fritters so you can’t say, ‘What? Fritters again?’
They tasted great but were quite time-consuming to make. Don’t do what we did, open a bottle of wine and start preparing at 6:00pm. We sipped as we cooked the cauliflower, toasted the pine nuts, fried the onion, chopped this and chopped that. Before we knew it, there was a very big dent in the bottle of wine but still no patties. It was a pretty late dinner and we were a little tipsy by the time we sat down. Luckily, we weren’t in a hurry and they were worth the effort. Continue reading
‘Not more corn fritters’, I hear you say. I like corn fritters and, as we had ricotta in the fridge, I was on the look out for a recipe that would use it up. I went into eatyourbooks and searched ‘ricotta’. This recipe took my fancy. Continue reading