Corn fritters (Bhutteyan Da Kebab)

Did I mention that we have a lot of corn at the moment?  The first day back from our holidays, I picked 14 cobs and, two days later, eight more. We, usually, have a glut this time of the year and go into corn fritter mode.  I have previously posted Bill Grangers’ sweetcorn fritters with roasted tomatoes and bacon and corn & ricotta cakes with roasted tomatoes and pesto from Delicious magazine.  If you are inundated with corn or love corn fritters, I recommend both recipes but, for us, it was time to try something new. Continue reading

Sanbuseh – Savoury turnovers


Ok … Summer is here and the festive season is upon us and that means outdoor activities.  We will have gatherings to host and requests to ‘just bring a plate’.  Finger food is the go.

Instead of making meat pies, sausage rolls and mini quiches, how about making some Sanbuseh?  They are just as easy to make but taste and look just that little bit different.  I have already served them twice this season and they have been a hit both times.  Best of all, they are dead easy to make.  They use commercial puff pastry and the filling ingredients are all in together.  They can be served straight from the oven or at room temperature.  How easy is that? Continue reading

Chicken roasted with 40 cloves of garlic and Merguez sausages

I must tell you my chicken and garlic story.  It was 1982 and we were in Singapore.  We were on our way home after a year in Europe and we weren’t staying at the flashest hotel in town.

We decided to eat at the hotel restaurant and I ordered chicken and garlic.  Well, I certainly got my money’s worth in story currency.  You see, there were 51 cloves of garlic and about three pieces of chicken.  When it arrived, we laughed and laughed and laughed.  I ate the three pieces of chicken and counted the garlic.  We were not as familiar with garlic then as we are now. Continue reading

Rhubarb, rhubarb, rhubarb

Firstly, I must apologise for the photo.  It was the best that I could do. 😦  And it took me ages to finalise.  I was determined to write a post on this dish but when I looked at the photos I took, there was nothing that looked remotely enticing.

Friends often say they like my photos and I explain to them that I usually take lots and lots of exactly the same thing and the one that appears in the blog is the best of the lot. Also, I do spend an inordinate amount of time in Photoshop correcting the composition, lighting, colour, focus, etc.  But there is only so much you can do.  If the photo is bad, bad, bad, you only end up with a well lit, well focused, bad photo. So it was with the head photo. Continue reading

Too many leeks, anyone?

Leeks are a bug bear of mine.  The problem is, they are so easy to grow, I just can’t resist throwing a few seeds into the vegie patch each autumn.  Then, come spring, when they have all grown and are ready for picking on the same day, I have absolutely no idea what to do with them all.

I have tried staggering my planting like all the books advocate but, from my experience, the plants you put in late just catch up to the earlier plants so they still all ripen on the same day. Continue reading

The easiest pumpkin soup recipe ever and … my pressure canner to the rescue

Everyone has their favourite pumpkin soup recipe.  My favourite is one I have posted before – Pumpkin, cashew and coriander soup.  It is a beauty (check it out here) but it does take a bit of effort.  And there are plenty of times when effort does not figure.  For those times, I have been dreaming of a recipe my mum used to make.  I had it hand written in my recipe book but somehow I lost it.  I did ask my sisters but to no avail.   I remembered the ingredients – chicken stock, pumpkin, tomatoes and onion but I couldn’t remember the proportions.

Continue reading

Rabbit with mustard

Eek!!! Shocking photo – we obviously got carried away with the mash.

Ok … the name does not sound very enticing and the photo is a shocker but dinner tasted so good I have decided to press on regardless.

I have had rabbit with mustard once before but I am sure the last time I had it it would have been called lapin à la moutarde. Now that sounds better – much more sophisticated. Continue reading