When you feel like a lunchtime snack that isn’t going to involve a lot of time, then this provides a tasty meal within 20 or so minutes. If you have kids around who are hurrying you along because they are, “Starving!” then you can divide out the tasks – one doing the measuring of the… [read more]
Delicious Lamb Tagine with Apricots and Almonds
A tagine is a North African dish that is often both sweet and spicy, bringing out the flavor of the meat. The traditional way to serve it is with Moroccan flatbread or couscous to mop up every last taste sensation. A ‘tagine’ refers to both the stew and the conical two-part earthenware dish in which… [read more]
Moroccan Flatbread Easy Recipe
Across Africa, South America, and the East there are variations of a basic flour water mix used to make ‘bread’ in a dry pan to be eaten with traditional stews. In Ethiopia injera is the flatbread made from teff (a fine grain that varies in color from white to dark brown) and fIour and left… [read more]
Beetroot Gnocchi with Mushroom and Truffle Oil Sauce
After trying beetroot gnocchi at a top quality restaurant close to Mount Warning in New South Wales, Australia, I was determined to try and create something similar. So here goes. The truffle oil you buy is made by infusing a light oil with pieces of truffle adding a luxurious element of expensive French truffles. Although… [read more]
How to Plant, Grow and Harvest Rosemary
Rosemary (Rosemarinus officinalis) originates from the Mediterranean region but can be successfully grown around the world given the right conditions. This perennial is fairly hardy and will reward you with aromatic leaves to use in your cuisine ranging from roast lamb to soups, poultry and casseroles. Keep cutting off small twigs – a little goes… [read more]
How to Grow and Harvest Cilantro
Cilantro, a fast growing annual has a lifespan of between 2 months to 3 months and provides a pop of brilliant green to various dishes, and the flavor is one often associated with many Asian, Indian, Mediterranean and Mexican dishes. Known by various names such as Chinese parsley, Mexican parsley, and coriander and among Indian… [read more]
Roasted Red Pepper Strips in Olive Oil
Most people roast their red peppers whole in the oven or over a grill, and then leave them in a plastic bag to sweat before removing the skins. I have done my peppers a different way so at to: eliminate the use of plastic reduce the amount of electricity used in turning on a big… [read more]
Coriander Pesto – No Cook Recipe
When you have grown a herb garden, you are naturally keen to use your produce to make those long lazy afternoons around a grazing table memorable and what better way to use up your homegrown coriander, mint and a lemon from the home orchard than for this recipe. We all know about pesto made with… [read more]
Caramelized Onions – Easy Recipe
There is no rushing the making of caramelized onions as it is a reaction that occurs when pyrolysis occurs – the word comes from the Greek meaning fire (pyr) and separating (lysis). When the onion is heated, the cells within the onion containing the plant sugars – the polysaccharides and disaccharides – undergo a change… [read more]