There are two types of bread in this world. There is the sort that gets stale. And then there’s the sort that goes mouldy.
You can do a lot of things with stale bread. In fact it’s something to be desired, as any devotee of bread and butter pudding will tell you. Or you can make croutons, bread sauce, a garlicky skordalia to have with vegie sticks or crackers and that’s all before you make breadcrumbs. Continue reading Day 11 – Savoury Bread Pudding
You’ve got to admit, it’s pretty special when a product celebrates a centenary. As with anyone celebrating a 100th birthday, it’s natural to ask the secret to their longevity.
So while someone might attribute it to excellent genes and not being a smoker, for a product we look at something else.
Pyrex is celebrating 100 years in 2015 and it’s easy to see why it’s lasted so well and so long. Pyrex estimates that in that time more than 75 million measuring jugs have sold worldwide! (Which makes me think that a lot of YOU might have one, yes?) But of course there’s far more to the range of trusty oven-to-table kitchenware we all know and love. Continue reading Old Favourites, With a Twist (Sponsored Post)
Not everyone likes hard-boiled eggs, but there’s no denying their versatility, not to mention their chief attraction – eggs are the ultimate budget food.
I only ever buy free range eggs, and I prefer to buy from farmers markets rather than supermarket shelves where I can be better assured they come from happy paddock-roaming birds. Even at the top end of the price scale, eggs cost me just 70c each. Continue reading Day 3 – Sri Lankan Egg Curry
Now then. I adore Iain, and he’s shared some bloody good recipes with us, but I have to admit when he told me he had perfected a pavlova base you could cook in a slow-cooker I did think he was a little bit mental.
Because I’m a good friend like that. Continue reading Desserts – Iain's Slow-Cooked Pavlova
Brace yourselves. The 1970s are back.
I’m not talking necessarily about him, or her, or them but there are some things from the 1970s that should well and truly stay in the dim dark past. Hairy chests. Satin. Charlie perfume. Every episode of Kingswood Country. Every song by The Captain and Tennille.
For too long the food of this decade has been derided. This was after all the decade that brought us the Chiko Roll, surf and turf, Thousand Island dressing and this. If you don’t believe me, flick through your parent’s cookbooks of forty years ago. Not all of it was written by Margaret Fulton. Continue reading Day 5 – Scotch Eggs
“Sandra, N has invited you to lunch, only she didn’t have your number so she asked me to ask you.”
“Oh, that’s great, what’s her number so I can reply?”
“I’ll send it to you.”
[Eight days later, and just one day before the party, I finally get N’s number]
“Hi N, it’s Sandra, I’ve only just got your number, but I would love to come tomorrow. What do you want me to bring?”
“That’s great! It’s a very casual affair, just bring cheezels, or lollies”
“Oh, so you don’t want me to bring the salmon quiche that’s now cooling on the bench?”
“That will also be wonderful!”
Gosh, I love take-me-as-I-am friendships.
Continue reading Day 2 – Salmon and Spinach Quiche
A fridge raid at the end of the week can sometimes provide wonderful results provided you feel confident about your ability to use the leftovers in your next few dishes.
The key to success for me lies in knowing what flavours complement each other. While I had capsicum, spinach, bacon and bocconcini that all needed using up, I wasn’t so sure of the result. After all, I knew that while bacon goes very well with spinach, I wasn’t so sure it wouldn’t be too bossy for lightly flavoured bocconcini.
As it turns out, this is a wonderful big-flavoured meal, perfect for breakfast alongside some toast or roasted tomatoes. It doesn’t need a lot more given it’s bang full of flavour notes with no one ingredient out-doing the other. The last thing one needs at a leisurely breakfast is a heated argument between competing personalities. Continue reading Breakfast – Spinach, Bacon and Bocconcini Frittata
I rarely stray from the classic combination of cream, eggs and bacon when making a quiche, if only because to my way of thinking a classic quiche recipe can be very easily adulterated and diminished. I won’t add grated cheese over the top for example. I rarely add tomato.
To my way of thinking more can be too much – I take the option of admirable restraint and keep it pared back to one or two key ingredients. In doing so I find the result to be packed full of flavour rather than forcing each ingredient to compete for attention.
Still, it must be said that a quiche is a wonderful carrier for all sorts of leftovers and is always a reliable standby for lunch boxes and it’s highly suitable for the great pairing of chicken and leek. I also had some mushrooms and found that the trick of adding them to this combination was to be sparing so they didn’t crowd out the delicate flavours of the other two and didn’t discolour the creamy custard. Continue reading Day 12 – Chicken, Leek and Mushroom Quiche
Originating from Tunisia, and then spreading through the middle east and mediterranean, there are variations of this dish throughout the regions. At its heart is a dish of spicy tomatoes and capsicums providing a nest for some lightly cooked eggs. As well as being the perfect dish for brunch, you could easily baulk this up for dinner. Claudia Roden suggests using artichoke hearts and potatoes during winter months; Yotam Ottolenghi recommends lots of multi-coloured capsicum and a blast of coriander; Deb Perelman from Smitten Kitchen adds fetta.
Which ever way you do this, just make lots of it and serve it at table in the pan it’s made. With crusty or toasted pita bread, some strong coffee and good conversation, nothing else is needed.
Continue reading Breakfast – Shakshouka
A box of perfectly fresh, tender and sweetly just-picked broccolini arrived on my doorstep earlier last week courtesy of the terrific people at Perfection Fresh and I immediately went into overdrive. I was inspired by the sensational produce and wanted to get to work straightaway to make the very best of this beautiful baby green vegetable.
I was swamped by choices. I could have used them in asian style stir fries, in a health-giving green smoothie, even as a souffle. But then my stomach gurgled and helped me realise that I should perhaps have some breakfast before setting to work.
This is what I came up with.
Continue reading In Season – Broccolini with Hollandaise Sauce