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!
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
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!
The dish is made in two stages: one is cooking the pumpkin to soften; the other is creating a tempered spice mix that is added at serving time and which elevates the dish to a way new level of deliciousness! For the blog post, click here – Kerala Cuisine
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
Our friends made their version of salade niçoise but instead of using steamed potatoes, they made a French version of potato salad and spooned it over the niçoise! For the recipe, click here – French Potato Salad