Would you believe, I first made this in December, 1998? Some recipes never date. It came to mind this summer when I sat in 44C heat, without power or air-conditioning except for one power point. The electrician couldn’t come that night. I needed something to cool me down, and provide some sustenance. I couldn’t cook…
Pickling ginger prolongs the pleasure of good fresh young ginger which in normal circumstances is available for only 4 months of the year. Pickled ginger is coloured a beautiful pink. It is a delight on its own; savour it. Nibble it while pouring the wine after work or whilst cooking dinner. Use as a…
It is easy to develop an aversion to Broad Beans. Prolific bearers and easy to grow, they are an easy choice for home gardeners and country kitchen gardens. Yet the poor bean is often misunderstood. Instead of being treated tenderly, cooks mistakenly overcooked them to a green-grey mush with a strong taste only masked by…
I have a couple of Avocado Soups that I make in Hot Weather. This is one of them.
A simple salad that moderates the tang of raw onion yet keeps its zip. Perfect for BBQs or curries.
Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer!
Potatoes and Cumin are a great match. This baked dish is a great dish for most of the year.
A Classic Indian Dish, on every Indian Restaurant Menu.
It might be the wrong time of the year in Australia for this, but not in Europe! Or Nth Asia! Or Nth America! Cabbage and Carbs always go well together.
This spice mix has lots of uses amongst non-vegetarians, but it is also great used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It is hot, so just a little is used.
There is nothing like a good Gado-Gado – an Indonesian dish with a spicy peanut sauce. Make it at home for that special taste.
My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.
More potato lusciousness from France, where potatoes and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe.
These are from my very trusty Middle Eastern Vegetarian Dishes cookbook and are very easy to make.
I loved French food when I was working in France. Pommes de Terre Maxim is a simple but special dish.
Aaah, Beetroot, the King of Vegetables. The colour of the beets is so delectable.
Just a gorgeous way of cooking and serving roasted vegetables. A colourful Spanish version of the French ratatouille.
A touch of spice with carrots turns them into something wonderful.
Ghee is said to be the essence of a cow – first the cow produces milk, then cream is made from the milk. The best of the milk is extracted to make butter and then the best of the butter extracted to make ghee. How close to “essence of cow” is that!
A beautiful spring risotto, with asparagus. Enjoy!
Polenta is endlessly versatile. Here, it is combined with onion and chilli for a heat hit.