Over the weekend I tried a lovely homemade spinach and feta dip at my neighbours. This inspired me to create my own mediterranean whipped feta dip. I then found a NY times whipped feta recipe which further inspired me. This is my take on Sarah Jampel’s published recipe though I have tweaked it and converted … Continue reading Mediterranean Dip: Whipped Feta with charred tomatoes
Print Pesto In Italy at a cooking course in Siena we made pesto in a pestle and mortar, with freshly plucked basil and the most divine olive oil from the region. It was all about the ‘pestare’ – crushing and mashing – and using that pestle! So now I feel super bad if I … Continue reading Pesto
Print Pumpkin Seed (pepita) Pate Ingredients 1 1/2 cups raw pepitas 1 tablespoon olive oil 1 teaspoon smoked paprika 1/2 cup olive oil 1 lemon juiced salt and pepper to taste Instructions Preheat oven to 180C. Grease a baking tray. Place pepitas on the tray along with 1 tablespoon olive oil, 1 teaspoon smoked … Continue reading Pepita Dip
Print Curried Black Beans This is a simple curried version of homemade baked beans!! The boys loved them so much that I thought – maybe someone else’s family will too! Ingredients 200 g Black turtle beans soaked over night and then boiled for 20 minutes 2 Tb olive oil 3 shallots finely diced 1 Tb … Continue reading Curried Black Beans
Print Chilli Jam I make chilli jam often. I always make it a little differently than the time before so it is hard to write a ‘true’ recipe. I was initially inspired by Christine Manfield’s recipe which I used to follow to the letter when I would cook up huge batches in Indonesia. My maid … Continue reading Chilli Jam
We love these baked eggs in our home. It is a wonderful way to feed a crowd for breakfast or brunch also as all the eggs can be cooked at once and served up in little individual pots. Teenagers love this! Print Ouef en Cocotte Deliciously mourish eggs baked in a ramekin Ingredients 150 g … Continue reading Ouef en Cocotte
I love avocados. I remember when I first read that they were actually good for you and you could get away with eating one a day. I was SO excited. I use them instead of butter in a sandwich; mash them on toast with a little lemon and garlic ; and use them as accompaniments … Continue reading Its the good fat, avocado!
Print Challah I cooked this for a TV3 series on mixed cultures within New Zealand – as part of a Jewish segment. It was delicious Ingredients 2 1/2 cups warm water 110 degrees F/45 degrees C 1 tablespoon active dry yeast 1/2 cup honey 4 tablespoons vegetable oil 3 eggs 1 tablespoon sal 8 cups … Continue reading Challah
Print Best Bread Dough Ever (thanks to Christina Tosi from Milk) I don’t have time to proof dough, knock it back, proof it again, have another round and wait and wait. I am way too busy and my mind is usually on the washing, the driving, the after school activity needs and everything else. … Continue reading Best Bread Dough Ever (thanks to Christina Tosi from Milk)
Print Lemon Curd My neighbours said this lemon curd reminded him of being a child and eating lemon curd with his grandmother – he is now a Grandfather himself…………… Ingredients 100 g butter – soft soft 1 cup sugar 2 eggs 2 egg yolks 4 lemons juice and zest Instructions Beat the butter and sugar … Continue reading Lemon Curd
