Truly, this gelato takes less than five minutes to make and tastes absolutely amazing. Raspberries, along with peas are, in the words of Jennifer Paterson of Two Fat Ladies fame, the true successes of the frozen food world. When combined with just a little icing sugar, the juice of a lime and a touch of…
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The sisterhood of scones
As I was making these scones I remembered with love all the women who have had input into my scone recipe over many years. I thought of my grandmother who made a beautifully light pumpkin scone and taught me how to use just the right amount of flour when cutting out scones. I saw my friend…
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Eggplant with crunchy parmesan and herbs
Eggplants are a favourite of mine and I find their deep, shiny colour, complex flavour and silky texture quite compelling. For two summers I have grown eggplants in my vegetable patch and they have yielded sensationally. The fruit of the variety I grow is generally long and slender, although sometimes a big, round eggplant appears.…
Read MoreRocket, apple and parmesan salad
Summer is perfect for salads and many meals I make in this season revolve around a salad. It is easy, though, to slip into boring salad mode and turn out a perfectly nice, but ho-hum garden salad, just because it’s what first comes to mind. It’s no more effort to do something with a bit…
Read MoreSmoked salmon heaven
This is almost too simple to be called a recipe – it’s really just an open sandwich celebrating the beauty of smoked salmon combined with crunchy, flavoursome dark grain bread, smooth and luscious cream cheese and salty, astringent capers. So satisfying to make and to eat and far better for your body and soul than…
Read MoreBlueberry muffins
I confess that I have a love/hate relationship with muffins. A good muffin is a beautiful thing and I have eaten some spectacular ones. But a bad muffin is pretty disappointing. Case in point – most cafes serve muffins – but they are usually enormous, either dry or stodgy, and the flavourings, be they blueberries,…
Read MoreTzatziki, or, finding my inner Greek
It’s a bold thing to suggest that any recipe for tzatziki is an original and I don’t make that claim. It’s a classic sauce/accompaniment that has its origins in Greece but versions also appear in Turkish, Cypriot, and Persian cuisines. I owe what I know about making great tzatziki to both the wonderful Jamie Oliver…
Read MoreBruschetta three ways
Bruschetta is an Italian dish, whose origin dates to as early as the 15th century. In its simplest form it consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. There are innumerable variations, although tomato, basil and mozzarella is a favourite and probably the best known topping. I…
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“I’m living in the seventies” mango ice cream
Anyone who grew up in Australia in the 1970s will most likely remember a variation of this ice cream dessert. It stands alongside no-bake cheesecake and a really weird salad dressing as the quintiessential ways to use condensed milk, a core ingredient in many Australian kitchens of the day. The thing is, it tastes really…
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Lemon and thyme shortbread
Shortbread is a traditional Christmas-time treat and always makes an appearance at our place. I wanted to try something a little different this year, so I added lemon zest and some fresh thyme to my usual recipe and sprinkled the shortbread with demerrara sugar before baking. The thyme and lemon might seem odd flavours to…
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Simple food 