Adding Spanish Chorizo & Mexican Jalapenos to a tomato base is definitely not authentic Italian but it does make a quick, easy and super tasty week night meal. Chorizo is a great addition as only a little is required to pack a huge flavour punch. I have used cured chorizo here, as opposed to fresh chorizo sausages. Chorizo come in a variety of sizes: if using the larger chorizo, two will be enough; or use 5-6 of the small cheerio size. Continue reading
Soup is the perfect dinner for a cold wet raining winter’s night – it warms from the head to the toes and when served with fresh crusty rolls or scones, it is very filling. This soup (which doesn’t have any apples in it) is a recipe I created for our local newspaper making use of fresh seasonal produce. Continue reading
Running around town picking up supplies, I sneaked in a visit to our local Vetro (a Mediterranean food shop) to pick up a bottle of Gusto tart apple syrup. I always have their sweet apple syrup in the pantry but I wanted the tart syrup to make a caramel slice with an apple enhancement. As caramel slice is already very sweet, the tart syrup is a better option than the sweet syrup, hence my dash into the shop. I had to dash for if I linger, I end up with a basket full of other goodies and that is a killer for my grocery budget (not because they are expensive but rather than I am spending my grocery budget on food we don’t need leaving less (mmm, more like no) money for food we do need.
Each bottle of Gusto syrup comes with a teeny tiny leaflet of recipes and ideas on how to use the apple syrup. Among the recipes included is an Apple Syrup Cake – the recipe can also be found here and here (Bachology Lynda has made the cake and included a glowing review and a lovely picture). It sounds and looks like a great cake and I am interested in trying to make a dairy free version. Continue reading
This is a beautiful fresh tasting salad that I make every spring when broad beans and asparagus are brand new for the season. Broad beans are loved by few and detested by many due to memories of overcooked tasteless rubbery grey globules. I know of keen vegetable gardeners that grow broad beans and then give them away to the neighbour across the fence. They don’t know what they are missing out on…… as broad beans don’t have to be rubbery or tasteless. Along with Brussels sprouts, it is all in the preparation and cooking. Treated right, broad beans are sweet, delicate morsels tasting of peas and cucumbers. Continue reading
This is a recipe I created for our local newspaper, The Gisborne Herald. Roasting cauliflower brings out intense flavours while keeping the florets tender and yet retaining a bite (broccoli is also very good when roasted). Continue reading
A lot of my recipes include yoghurt in some shape or form. We usually have natural unsweetened yoghurt in the fridge and I like the idea of the live cultures in the yoghurt being included in my food. I am not sure if cooking with the yoghurt affects these live cultures – I’ll have to do a little research on that point.
These tarts have yoghurt in the pastry and the filling – buttermilk or sour cream would probably work for both (I haven’t tried it but I do substitute yoghurt for buttermilk or sour cream in a lot of recipes so imagine it would the other way). Continue reading
Pasta bakes are a great for week-night dinning. I have taken a classic macaroni & cheese recipe and amped it up a little by using smoked chicken, Gruyère cheese and kale, the green vegetable of the season. I have made this with cavolo nero and curly kale – both vegetables retain a semi-crunchy texture adding good contrast to the gooey sauce.
A pot of soup simmering on the stove on a chilly afternoon makes the whole house fragrant and has everyone asking when dinner is ready. The pork hock (or shank) is not the easiest cut of meat to skin, however it is worth the effort. The meat is succulent and full of flavour and is perfect with the creamy kumara.
Home prepared black beans are very easy when using the crockpot – I have used my Crockpot Savoury Black Beans. The recipe can also be found on here. This makes a large pot of soup – enough for dinner for 4-6 and leftovers for lunch the following day.
Diana Henry: Baked Sausage with Apples, Onions, Raisins & Cider
Sometimes, beginning a day of hard work in the office, dinner is the last thing on my mind. Other times, the whole week of meals are planned out in advance. Yesterday was not a planned type of day. 2 packs of six sausages had been retrieved from the deep freeze and were thawing, awaiting some inspiration.
Waiting for Mr L to have his golden surf-locks to be trimmed, I browsed through pinterest to find something interesting for dinner. I happened upon the following recipe Baked sausages with apples, onions, raisins and cider and decided that tea was sorted.
It wasn’t until today when I searched for the source of the recipe that I discovered the recipe belonged to Diana Henry. It shouldn’t have surprised me as I have several of her books on my “want list” due to the delicious looking food she creates.
I used Calvados apple brandy and Badger Apple Wood Cider. The recipe has been saved in our “to be made again” folder as it was better than delicious.
Lamb & Couscous Salad with Tzatziki
I know the first thing you are going to say to me – where is the apple in this recipe?There is no apple in this recipe. I suppose I could sneak some in somewhere …. but apple for the sake of apple even if it doesn’t go? Hmmm, perhaps not.