Two delicious beetroot dips: one with apple and sour cream; another with za’atar and pomegranate molasses! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
Today I still follow Mum’s basic technique, but with modern modifications. Then they are ready to be served as is or in some wonderful combination: green leaves, roast pumpkin, goats’ cheese, feta, ….! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
Friends had cooked this dish for us a couple of years ago and we recalled what a lovely result it gave. Serve it as a “one-pot” dish, spooning over the juices! Click here for: Blog post – What’s in the Fridge? No. 10
This is an inspired combination bringing back wonderful memories: two sponge cakes, made from an old family recipe, layered together with lemon curd and cream! Click here for: Blog post – A January Dinner Party
One of the more delicious chicken dishes published in recent times. The onions are the real surprise in the recipe as they cook quickly but are a wonderful foil to the chicken! Click here for: Blog post – A January Dinner Party
This recipe was given to us many years ago by a Danish friend after a Greek cooking course. The olive oil and lemon provide the hints of Greek cooking! Click here for: Blog post – A January Dinner Party
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
Is this the best ever chicken recipe? One reviewer wrote that the recipe alone was worth the price of the whole cookbook! Click here for: Blog post – Australia Day Barbecue
We have cooked this recipe many times over many years. It is very reliable and gives a great result, and at its most delicious if made using homemade short crust or puff pastry! Click here for: Blog post – Long Lunch