Author: PK
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Himalayan Salt Block Dessert Platter
Cooking on pink Himalayan salt blocks is all the rage at the moment but do you know you can also use them chilled as a captivating serving platter? I recently bought this salt block for its beautiful pink colouration. It could not be easier to wow your guests after dinner. Simply pop the salt blocks…
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Anna’s Rosemary And Lemon Chicken
I am always gobsmacked by how tasty Italian cuisine is given the simplicity of many dishes. Anna’s easy chicken marinade is no exception and you won’t believe how tasty it is! Simply mix chicken pieces with some minced garlic, chopped parsley, a generous amount of rosemary leaves, lemon juice and a few slugs of olive…
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Edam Cheese
Edam is a charming and moreish cheese hailing from Holland. Do a quick internet search and you will be told it is an excellent table cheese but not one for melting/grilling. I think it is excellent for both and it goes with almost everything. Milk Cow and or goat. Origin Holland Aged 2 months minimum.…
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Jarlsberg Cheese
Jarlsberg is a cows milk cheese hailing from Norway. It is exceptionally versatile and it is just as at home on cheese platters, sandwiches and salads etc as it is cooked, grilled and melted on bread, pasta, pizza, dips etc. Milk Cow Origin Norway Aged Yes, for the most part 3 months. Some varieties are…
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Bombay Brasserie’s Chicken Shorba Soup
Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort. The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it. I love the colours of the ingredients and also that it uses chicken frames…
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Montasio Cheese
Montasio is an ancient firm Italian cheese. It instantly became one of my favourites. Here is why. Milk Cow Origin Italy Aged Yes, up to a year but often 3 months. Aroma Milky and grassy and nutty. Taste Fruity, nutty and grassy. Not particularly salty. Texture Young it is elastic and creamy. Aged to a…
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Corn Cob Stock
Recently I have become obsessed with using whole corn cobs in my vegetable and meat stocks. They give the stock a nice savoury depth. I love how you can take an old cob languishing in the back of the fridge and give it a new lease on life. I freeze them if I have too…
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How To Easily Dice Celery
I love learning new ways to slice and dice. Here is a fun and quick way to both fine and rough dice celery stalks. Lay the stalk like this. Slice 3 slices along the stalk for rough chop and 5 for finely diced. Note how I stopped slicing before I hit the base of the…
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Pink Rock Salt
Pink rock salt is mined in Pakistan. Despite its amazing colour, caused by the natural inclusion of trace elements, it taste like (you guessed it) any other rock salt. It purportedly has health benefits and who knows if this is true. It does seem to provide employment for the local miners and it is relatively…
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Thousand Island Dressing
Sweet, spicy and tangy, Thousand Island Dressing is mayo with a twist. There are lots of different blends out there but most contain tomato paste, sugar, paprika and gherkins. It is very popular in Australia, especially my house, and we use it almost everywhere 🙂 Prime examples are as a dipping sauce for prawns, mixed…
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