Fried parmesan polenta


Polenta is not big in Australia but should be.  It is cheap and nutritious and best of all, tastes great.

Last year I decided to make creamy polenta as a change from mash potato to accompany a winter stew.  I went on-line for a recipe and was overwhelmed with conflicting instructions.  It was hard to settle on a recipe.  Also, I found it was difficult to incorporate into a dinner party meal as it needed to be made just before serving.  To add insult to injury, when the left over polenta went cold, it set.  It didn’t reheat well so I decided to fry it, which was a disaster.  It went to mush in the frying pan. Continue reading


Roasted tomatoes with rosewater


This month, the Cookbook Guru’s feature cookbook is The Food of Morocco, by Paula Wolfert.  Paula Wolfert is an acclaimed American cookbook author who specialises in Mediterranean cooking.

Scan-150228-0002The Food of Morocco is her latest book.  It is an expanded version of her 1973 book, Couscous and Other Good Food from Morocco, a book which is still in print after 40 years.  If you have this book or can get it from your local library, why not join in?  Just make a recipe from the book, write a post and then send a link to the post to Leah, alias the Cookbook Guru.  Leah will then reblog your post on The Cookbook Guru site.

I was keen to post this recipe, asap, because I know many people currently have tomatoes galore and slow roasted tomatoes are the best way I know of preparing them.  Even if you don’t have a vegie patch, tomatoes are very cheap at the moment.  Roasted tomatoes freeze very well so it is a great way of preserving some for later in the season. Continue reading

See … People do read blogs


The other day I was reading a post by John, from The Bartolini Kitchens, and the penny dropped.

John mentioned that he loved to make jam but wasn’t too keen on eating jam and toast.  I smiled as I read that because I am the same.  I can’t possibly throw out excess fruit so I make preserves and then we end up with jars and jars of jam that take us years to consume.  My melon, lemon and ginger jam I made this time last year comes to mind.  It tastes great but we have probably only eaten two jars in one year.

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

Tourte Au Camembert

Maus chose this dish.  It is probably not something I would have chosen to make but it tasted very good.  It is amazing how wonderful simple dishes can be.  It is perfect as a main for a vegetarian meal or as an accompaniment to a meat dish. Continue reading

Couscous with Toasted Almonds and Pomegranate Seeds

I needed to serve couscous with my chicken tagine with dates and honey and, as I had guests coming, I wanted something a little bit more interesting than plain couscous.  So off I went to Eat Your Books and typed in couscous.  Up popped 85 recipes.  This one caught my eye (probably because it had pomegranates in it and I have a few :)). Continue reading

Risoni with Saffron and Lemon

Here is the risoni recipe that caught my eye and was the impetus for the osso buco.  It was a lovely accompaniment.  Something so familiar, yet so different…

As I previously mentioned, it is from Belinda Jeffrey’s The Country Cookbook seasonal jottings and recipes.  Belinda advises she got the idea from Geraldine Holt’s Complete Book of Herbs so if you have that book (I don’t), you would have the original.  If anyone does, I would love to see the original recipe. Continue reading