Archive for January, 2010
Why anyone buys tzatziki is beyond me. If push comes to shove, you can make it with nothing more than yoghurt, cucumber and garlic and still have it taste better than the bought stuff. I never really measure anything while I make it because I enjoy tasting it to see how it’s shaping up, so [...]
This is a favourite lunch during summer. The recipe gets tweaked every time depending on what’s in the fridge and, therefore, doesn’t always resemble a traditional fattoush. Indeed, on one key point I always fiddle with the Lebanese standard — the bread. Fattoush is traditionally served with toasted pita bread (khoubz) in the salad but [...]
Sometimes the lure of a minimal ingredient list really gets the better of me. This comes (barely adapted) from the River Cafe Cook Book and the brevity of it was appealing but I can’t say it’s something I’m going to make again. Not that it didn’t turn out well — it’s just insanely rich, quite [...]
The blueberry glut has largely been dealt with. Many of them have been eaten fresh and some have been frozen for later use. AF made some muffins yesterday and methinks I’ll concoct a clafoutis for tomorrow night. But today was all about jam. Almost 5 years ago, I tried making lemon marmalade with a swag [...]
We picked around 12kg of blueberries today from a friend’s property. The blueberry bushes have been there for decades and are now completely untended, unwatered, unpruned and unsprayed. With dozens of rows of bushes, we barely scratched the surface. Having eaten around 2kg with our hands, the next few days will involve trying to work [...]
A great market day lunch. Straight from the monger to the pot. It all takes 15 min tops. Serves 2 to 3 a big splash of extra virgin olive oil 4 cloves Australian garlic chopped finely 1 can diced tomato 1 kg fresh Tassie mussels debearded plenty of chopped parsley bread to mop up with In [...]
Best banana loaf recipe ever. Baked New Year’s Night as a treat for the W’town and Glenlyon crews. Massive props to the Penmans for sharing. You can halve the quantities to fit into a standard bread tin, just reduce the cooking time to 45min. Serves plenty, unless you’re a fatty 225g butter 2 cups sugar [...]
My first go at baked eggs happened impromptu for New Year’s Day breakfast. Taking my cue from a half-remembered dish at Birdmann Eating, this could pass as an eggy riff on puttanesca though the feta adds a pleasingly Hellenic touch. Serves 2 drizzle of olive oil 1 teaspoon Carmelina Spaghetti Condiment (a shortcut way of [...]