My father-in-law ate carrots under sufferance and to tease him I used to suggest all sorts of carrot based recipes for me to cook and him to eat. He never tried this spicy dip, but I like to think that if I hadn’t told him that it was made with carrots, he would have loved…
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Slow roasted tomatoes
These tomatoes are incredibly simple to make, taste fantastic and can be used in a multitude of ways. I like to have them as part of an antipasto platter, roughly chopped and stirred through pasta, layered in a vegetable lasagne, smashed onto toast with fresh ricotta and basil, or just by themselves. Hot,…
Read MoreDukkah
I love the nutty, spicy flavour and crunchy texture of dukkah, especially when I eat it with soft, warm turkish bread dipped in fruity, grass-green extra virgin olive oil. The word dukkah comes from the Arabic word meaning “to pound” since the spices and nuts are pounded together after being dry roasted. There are many…
Read MorePesto
My kids say that this pesto is the besto. From early October right through to the end of March where we live (in Queensland) my basil plants yield prolifically, so much so that I make pesto around once a week. Home made is so much better than even the best shop bought pesto and if…
Read MoreButtermilk panna cotta
This panna cotta was inspired by a Maggie Beer recipe to which I have added my own twist. It is creamy and smooth but not quite so decandently rich as a panna cotta made purely on cream and making it is simplicity itself. I like to serve it with fresh berries in spring or with…
Read MoreCous cous with herbs and green chilli
I always say that cous cous is the working woman’s friend. It is so quick and simple to prepare. But, it needs a little bit of love and attention by adding flavour and texture or else it is beyond boring. This is a version I have recently started making, mainly…
Read MoreLemon friands
Friands are buttery, almondy and rich. Traditionally baked in a special oval shape, they have a completely different texture to other more traditional small cakes or muffins and are just a little bit glamorous. I first started making friands when one of my children was diagnosed with coeliac disease because they can also be made…
Read MorePoached rhubarb and raspberries
Rhubarb has a reputation for being sour or stringy or just plain yukky. But it is the most gorgeous thing and this way of preparing it, gently poached with vanilla and with the addition of bright, tangy raspberries, is one of the best ways to experience what rhubarb is all about. It is really important…
Read MoreBlack forest mousse
I have to thank my fifteen year old son for this recipe which he adapted from a 1970s chocolate mousse recipe that was dog-eared and smeared with chocolate stains from overuse. He added the cherries and their tartness is a perfect foil for the rich chocolate and cream. If it is summertime and cherries are…
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Simple food 