You may simply wish to drink your beer but this recipe will win you over and have you buying beer especially to create these beer scones. The scones are light and full of flavour and so easy to make. We have flavoured them with a great IPA, some orange juice, sharp cheese and fresh sage. … Continue reading Beer Scones where you are happy to use your beer for baking
Print Roasted Garlic Mayonnaise Ingredients 5 cloves garlic 3 large egg yolks 2 cups light olive oil 1 –2 tsp fresh lemon juice sea salt and cracked pepper to taste Instructions To roast the garlic, heat the oven to 200oC. Place the cloves in a little tinfoil parcel. Roast the garlic for about 20 minutes, … Continue reading Homemade Roasted Garlic Mayonnaise
Let’s talk sandwiches. School Sandwich I gave up on sandwiches for a while – I had lived on Vegemite and Kraft cheese sandwiches at school for so long. It was the ultimate school lunchbox go to sandwich in Australia in the late 70’s. I am sure I thought that I was cool having the cheese … Continue reading Sandwiches: the classic chicken sandwich
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
I make chilli jam often. It is difficult to write a true recipe because I always make it a little differently than the time before. Initially, I was inspired by Christine Manfield‘s recipe for chilli jam which I used to follow to the letter when I would cook up huge batches in Indonesia. My Indonesian … Continue reading Chilli Jam
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 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
