There is something very comforting about an upside down cake. Perhaps it is its homely rustic qualities that differentiate it from many other cakes. I don’t know what started my fascination but this winter upside down cakes and puddings have … Read more
Chickpeas, Beans and Lentils – Lynley Ruck There are many very good reasons to eat Lentils, Chickpeas and Beans, they are nutritious, inexpensive and very versatile. Many of us feel at a loss as to how to prepare and … Read more
Balsamic Vinegar – Alison McKee Balsamic vinegar is the aristocrat of vinegars. Unlike other vinegars made from sour wine balsamic vinegar is produced from must, freshly pressed grape juice, which is boiled and reduced concentrating the sugars before aging in … Read more
Leeks – Alison McKee Leeks have a great affinity with potatoes and many traditional dishes such as Scottish Cockie Leekie soup and the Welsh Cawl Cennin are based on broths containing leek and potato. The secret to making a tasty … Read more
Last week on the Radio Live kitchen and Garden show Hester Guy and I discussed the merits of a good homemade stock and how we make them.Good stock is the basis to a well flavoured dish, if you use inferior … Read more
Hainanese Chicken Rice with thanks to Keanu Reeves Virgil Evetts So it’s not exactly high-art, but The Matrix isn’t a bad film as far as disposable fluff goes. At the very least its a fun couple of hours, crammed … Read more
A couple of weeks ago we had the parents of Daisy’s year 2 class to dinner.Often the working parent/s doesn’t get to meet the adults attached to the little people who come to play and we thought it would be a … Read more
Braising or Stewing? Alison McKee It can be a little confusing defining the culinary terms Braising, Stewing, Casseroling, Pot Roasting and Hot Pot. However, what they all have in common is long slow cooking in liquid making them perfect rich … Read more
Indian Food – Lynley Ruck Describing “Indian” food is like describing “Italian” food, you don’t. Indian cuisine reflects the many diverse geographical regions, cultural and religious beliefs with each offering various tastes, textures and aromas. The combination of fresh … Read more
Unbaked Slices – Tammy McLeod Unbaked slices are one of the easiest things to make but can look the fanciest depending on how you present them. They can be made anywhere, anytime and with the most rudimentary of cooking equipment – all … Read more
Up until a month ago I have always cooked lamb shanks in my Le Creuset as a braise and have always been happy with the result. The shanks were always dusted with seasoned flour and then browned in oil in … Read more
Of cabbages and other things… Alison McKee Winter is a feast for those who like to eat their greens – especially leafy greens melted into hearty soups such as Minestrone. Curly Kale belongs to the Brassica family and is sometimes … Read more
Sweet Loaves – Tammy McLeod In my view, loaves are an under-estimated baked item. Loaves are quick and easy to make, very versatile and the mixture is forgiving – you don’t have to be too gentle when mixing up a … Read more
Alison McKee Veal was not included in my mother’s repertoire of dishes. It must have been widely available, despite it being unheard of in our house, as many early community cookbooks from the first half of the twentieth century and … Read more
