Today is Soup Saturday at our house. Having recently roasted 3 large red banana peppers, I wanted to use them to make some tasty soup. They are so sweet and mild and roasting them is so quick and easy. I have included the recipe below. If they are not in season you can substitute a large red capsicum. I find the caramelization of peppers when … Continue reading Soup Saturday:Fennel, Bean and Roasted Pepper Soup
Today is a cold and grey day in Sydney, perfect for a warming soup to serve for lunch. This soup is is a rich mix of sweet carrots and celery, with spicy taste and fragrance of freshly roasted and ground coriander and cumin seeds, and made hearty by the addition of chickpeas to make it a really healthy meal. If you have the time, the … Continue reading Soup Saturday: Spicy Carrot, Celery and Chickpea Soup
I love mushrooms and use them in so many ways. Yesterday I made some garlicky Quick Sauteed Mushrooms that I use in pies and risotto and on pizzas. At our house its Soup Saturday and so today I made some lovely mushroom soup and use the sauteed mushrooms for garnish. With a little preparation and care mushroom soup is so quick and easy to make. … Continue reading Delicious Mushroom Soup
I wish a Happy St Patrick’s Day to all who read this post and who love celebrating this day. I have decided to make a quintessentially Irish dish to share with you. Dublin coddle is an amazing Irish dish, so simple in its ingredients but so delicious. It is made by layering of sliced onions, pork sausages, lardons made from rashers of thick cut bacon, … Continue reading Dublin Coddle Feast on St Patrick’s Day
Bananas can come to maturity quite quickly so using them in baking can be a useful way of making something wonderful from depth of their mature flavour. Once the bananas are mashed, this is an easy two bowl cake using just a whisk and a wooden spoon to mix the wet and dry ingredients. It is very quick cake to mix and quick to bake. … Continue reading Spiced Banana Cake with Raisins
Tarragon is a versatile and highly aromatic herb that has an intense flavour that is a unique and subtle mix of sweet aniseed with some citrus notes. French tarragon is the preferred variety for its superior and more delicate flavour. In France it is regarded as the “King of Herbs” and is widely used in the kitchen for cooking, sauces, beverages, and more. In this … Continue reading Classic Tarragon Chicken
The pork roast was perfect for Christmas day but there was some left over. This recipe used that pork to make pork, apple and leek parcel pies. Just 250 g of delicious leftover roast pork can be transformed into amazing parcel pies. The ingredients in this recipe can make 8 generous pies. These pies are like a parcel, gathered up around the filling and baked … Continue reading Pork, Apple and Leek Parcel Pies
This delicious brownie slice is so quick and easy to make and even quicker to devour wherever its served. It is a luscious and fudgey blend of dark chocolate, coconut, brown sugar, butter and sweetened condensed milk. All are ingredients that are usually at hand in your pantry. So, whenever you need a wonderful dessert or something scrumptious for afternoon tea, this is the slice … Continue reading Mel’s One Bowl Brownie Slice
In a previous post, we have shown you how to make Kefir soda bread. Joe has since refined the process to make it even easier and quicker and shares his method with us. Whether you make your own Kefir milk or buy it from the store you can use wholemeal flour (or Strong Plain flour) and a little Bi-carb Soda and salt to make a … Continue reading Joe’s Quick and Easy Kefir Bread
Nonna always made her lamb stew using leg lamb chops, transforming them into a wonderful dish so flavoursome, rich and tasty. today I share her recipe with you. The bone-in steaks are cut from the centre of the leg and contain a small bone in the centre of each steak. This adds to the flavour. This cut is pink and well marbled and the best for … Continue reading Nonna’s Lamb Stew
The Grantham Gardener 