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Lemon Curd – rules and bending the rules
Lemon Curd is one of those recipes that everyone has a spin – and an opinion – on. You should use whole eggs, you must only use egg yolks. You must adhere to x ratios of sugar to juice to make it very...
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Afternoon tea, Mexico-style: Guacamole & Pico de Gallo
Having only just settled into our breathtaking room after roughly 8 hours of travelling we were surprised buy a knock at the door … “Hola, buenos tardes – guacamole, salsa fresca, corn chips and...
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Rhubarb & Apple Spread. Or it is curd… or perhaps jam. No probably not jam,...
One bunch of rhubarb well past its prime languished in my crisper. A few unsightly end of season apples picked up from the organic food store sat forlornly on the bench top. Cooking them down was the...
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Aussie BBQ Sauce
It’s funny you know, the differences you find in an activity as simple as cooking food over an open flame. For starters what do you call said activity – barbeque, barbecue, BBQ, grilling or something...
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Sriracha – Roasted Chili Sauce
I’m a fan of spontaneity and random romance and catching the eye of your crush across a room. I’m not a fan of corny cards and cheap chocolate and ridiculous expectations. In short, while I do love...
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Rocket, Parsley & Pepita Pesto
Necessity is the mother of invention and this pesto is the result of a last ditch rescue mission in my crisper. There are a few of those happening lately. A Spaghetti Squash – more on that later –...
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Vegan Roasted Garlic Cashew Aioli plus 6 flavour variations!
I never liked mayo. It was viscous and oddly sweet, unnecessary tasteless fat when there were plenty of other perfectly good red and yellow condiments in the centre of the table. I grew up thinking...
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Fig and Black Olive Tapenade
A friend tweeted me a week or so ago asking if I had a recipe for Fig and Olive Tapenade. I didn’t, but to say it peaked my interest would be an understatement. She was looking for a recipe as, thanks...
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Marinated Goat Cheese
No rants or long stories today, just an “I could totally make this myself” recipe inspired by a stunning jar of marinated goat cheese. The cheese, along with copious cups of tea and a plate of fruit...
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Romesco – Spanish Roasted Red Pepper & Nut Sauce
It only took one bite and I was smitten. Simple as that. I have no recollection of ever consuming romesco sauce before that evening but there it was, a base for a head of roasted cauliflower and its...
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Roasted Tomatillo Salsa Verde
Of the things I miss most from America-land, proper Mexican food is pretty close to the top of the list. I crave the staff lunches made by the Mexican woman who was a prep chef in a Denver restaurant...
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Smokey Chilli-Lime Hummus
My kitchen blender dramas have been well documented, but if you missed the various rants, in short at the end of last year both my immersion hand blender and mini-food processor went on to the big...
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Green Herb Pesto & In My Kitchen: April 2014
If you haven’t noticed I’m rather prolific over on Instagram… ahem, and therefore each time I pull together a list for In My Kitchen I simply scroll back through photos shared since the last post to...
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Beet Greens & Cashew Pesto
Keeping up with my reasonably skewed approach to pretty much everything these days, a few weeks back I bought a bunch of beetroot a with the sole purpose of lopping off the greens for pesto. Once the...
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Summer Mango Salsa
For so long I took photos only for myself. And then I got better at taking photos and started shooting for other people. And somewhere along the line I kind of stopped shooting for myself. Then last...
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