Tangelos have a short season which makes them all the sweeter, to me, at least. I just love the intense citrus taste that is like an orange, and like a mandarine, but also uniquely tangelo. I’m salivating even as I write this. When I made this ultra simple dish, I wanted to celebrate the beauty…
Read MoreStrawberry season has started early where I live and these beautiful, luscious, sweet and juicy strawberries were just begging to be eaten. I read in a wonderful book by one of my favourite authors, Helene Hanff, of 84 Charing Cross Road fame, a 19th century quote about strawberries – “Doubtless God could have made a…
Read MoreWe make pizza fairly often at our place – with teenaged boys in the house, it’s a real crowd pleaser. However, pizza, like pasta, presents challenges when one member of the household is a coeliac and needs to have a strict gluten free diet. Most of the meals I cook work for the whole family…
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This salad is not much like the mayonnaise flooded, stodgy version of potato salad familiar to many. It has a nutty hazelnut and mustard dressing that has a great bite and contrasts with tender potatoes and crunchy peas. It’s perfect for when sugar snap and snow peas are in season. It can be served warm,…
Read MorePumpkin soup is ubiquitous as a winter time meal in my part of the world so I thought I’d mix it up a bit and try a sweet potato soup instead. Lots of spices and a bit of heat make this soup a little different and it would be a good introduction for the uninitiated…
Read MoreI know it’s easier to just head to the supermarket and buy dips, but for flavour, value and culinary satisfaction, I often choose to make my own. This dip comes together really quickly and is creamy and salty and herby and a bit spicy all at the same time. We ate it with crispy pita…
Read MoreThere was a bit of nose wrinkling at our place when I first floated the idea of lemon and pine nut muffins, but when they were ready; warm, sticky with lemon glaze, and topped with lightly toasted pine nuts, there was no shortage of testers, and plenty of positive feedback. I love the sweet nuttiness…
Read MoreSometimes I need to sieze the moment and make something delicious just because I see an item at the fruit and vegetable shop that screams, “Buy me!”. These baby capsicums did just that. I scraped out the core and the seeds, stuffed them with marinated feta and heaps of herbs and roasted them for about 15 minutes in a hot…
Read MoreRhubarb is the flavour of the month, it seems. Our family are rhubarb lovers, and I often poach it with raspberries for us to put on our morning meusli or yoghurt. It tends to turn schmooshy, which doesn’t matter for breakfast, but I wanted to try roasting it in the oven to see if I…
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It is time for soup in our part of the world and this roasted capsicum soup with spiced oil is a wonderful change from the usual pumpkin or potato and leek soup that are favourites in our family. The capsicums are roasted and then gently simmered with some tomatoes, garlic and vegetable stock. Roasting capsicums…
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Simple food 