These have a lovely smokey flavour. Peel back the husks, spray with oil, re-cover with the husks then pop on the grill! Click here for: Blog post – Australia Day Barbecue
Barbecue on each side for several minutes. Serve as is, or dress with extra oil and flavourings if desired! Click here for: Blog post – Australia Day Barbecue
The serving plate was heated to very hot in the oven; the raw salmon placed on top, with the residual heat enough to cook it through; a creamy beurre blanc sauce ladled over! Click here for: Blog post – Strahan – Remarkable Remoteness!
Coated in some olive oil before being roasted or pan fried, they make a useful garnish or salad! Click here for: Blog post – Strahan – Remarkable Remoteness!
These are very refreshing, with a bit of crunch. Parbake or parboil the florets, then season with curry powder and some lemon juice or vinegar! Click here for: Blog post – Festive Season 2018 – Wrap Up!
A versatile recipe for Christmas and other times you need to feed a crowd. You can modify the ingredients in many ways, varied according to what you have on hand! Click here for: Blog post – What’s in the Fridge? No. 9
My mother, Olive, would make scones reasonably often. She used the “old fashioned” way of rubbing butter into the flour and she used to cook them in her wood-fired cast iron stove! For the recipe, click here – Scones, Jam and Cream
For as long as I could remember, George would cook up something on a rainy day. If there was a surfeit of vegetables around he would make a batch of his soup! For the recipe, click here – Soup and Sand Wedges
A highlight was a fig and almond torta … not too sweet and the figs can be substituted with any fruit in season such as peaches, pears or plums! For the recipe, click here – Indigo Valley – Home Grown Produce!
Slow-cooked lamb recipes are everywhere… Don’t be surprised if this is up there with the most delicious lamb you have ever cooked! Click here for: Blog post – What’s in the Fridge? No. 8