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)
Eggs. When my weekly grocery budget is so small that meat is out of the question, I always buy eggs as my go-to source of protein. Whether it’s breakfast, a speedy light lunch or a heartier evening meal, there’s always a way I can use them up and even at the top end of the scale, they retail at an average of just 50c.
With 11 essential vitamins and minerals, eggs have long been a favourite of nutritionists and has the tick of approval from the Heart Foundation as well.
Australian Eggs asked me to come up with a recipe for eggs and I said yes immediately, but then spent quite some time thinking about what I would make. After all eggs are so versatile, can be prepared and cooked in hundreds of ways. Continue reading Sponsored Post – Earl Grey and Raspberry Meringues
First published in 2010, this is a family favourite and worth a re-visit. While it’s not strictly vegetarian, it IS meat-free making it a marvellous choice if you want to observe Meat-Free Week (which starts today).
With its origins in British-Raj India, kedgeree is a spiced rice pilaf made with smoked fish. Usually made with the Brits favourite smoked fish such as haddock, it was often proffered as part of a British breakfast, but these days it’s more often served up as a Sunday night supper dish.
For years my mother made this without curry powder, simply basing it on fish, rice, hard-boiled eggs and loads of butter. I was in my thirties before my mother in law advised me that it was best made with curry powder. Continue reading Day 14 – Kedgeree
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