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Welchy’s Roasted Tomato Soup
View recipe: Welchy’s Roasted Tomato SoupWelchy knows how to make soups that will warm any winter’s day. Her roasted tomato and garlic soup is a prime example and, of course, is so easy to make. She writes: Roast a good amount of tomatoes for about an hour, set aside. Saute some diced garlic and onion, then add them and the…
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Parboiling Potatoes
View recipe: Parboiling PotatoesSome dishes using potatoes, like roast potatoes, benefit greatly by first parboiling them. Simply put, we put the potatoes in boiling water for 5 to 10 minutes so that their cores are partially cooked. Try and keep all the potato pieces the same size otherwise the smaller ones will be overdone by the time the…
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Pasta: Tagliatelle
View recipe: Pasta: TagliatelleTagliatelle is a long flat pasta shape that is perfect for twisting around your fork, trapping sauce as you go. Its wider cousin Pappardelle is similar in length and use. I like to make my own, about 55cm long and 1cm wide, using my Philips Pasta And Noodle Maker. The machine imparts a roughness perfect…
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Pasta: Fusilli
View recipe: Pasta: FusilliFusilli is an excellent pasta shape for light sauces. It’s helix shape sucks in and holds the sauce. I like to make my own using my Philips Pasta And Noodle Maker. Here is a 15 minute ready meal if you make a simple tomato sauce using passata, before hand and freeze it. Boil the pasta…
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Jamie Oliver’s Perfect Poached Eggs
View recipe: Jamie Oliver’s Perfect Poached EggsYou can make poaching eggs as complicated as you like. It sometimes puts me off making them. So I love Jamie Oliver’s simple full proof methods that he demonstrates in the video below. The first method he shows did it for me. He just simmers the water and then plops the egg in. No whisking!…
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Insalata Di Polpo: Octopus Salad Antipasto
View recipe: Insalata Di Polpo: Octopus Salad AntipastoThe colours, textures and flavours in this dish are so amazing that I almost couldn’t bring myself to eat it. Almost 🙂 I love the simplicity of the ingredients. All you need is some pickled baby octopus, julienned carrot and snow peas (both for crunch), some pasley/coriander and a splash of lemon. Enjoy, PK…
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PK’S Red Wine And Green Peppercorn Sauce
View recipe: PK’S Red Wine And Green Peppercorn SauceOne of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche. Steps Making the sauce (~15 minutes) Serving Ingredients 1 small handful…
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Crème Fraîche
View recipe: Crème FraîcheCrème fraîche is made from a high fat content cream that has be soured using friendly bacterial cultures. It is smoother than sour cream and much less tangy. It holds up well when heated due to its fat content, making it perfect for cooking. It is also perfect for serving cold alongside cakes and pastries.…
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Ginger: Grow And Eat
View recipe: Ginger: Grow And EatGinger root (originally from Southeast Asia) is one of the most common spices used in cooked dishes, baking, drinks and confectionery. It pops up in European, Indian and Asian cuisines having been traded and planted around the world. It is easy to grow in warm climates. I simply buried a few roots about 10cm down…
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Dried Crab Snack: Tamagogani
View recipe: Dried Crab Snack: TamagoganiTamagogani, a popular Japanese snack, are dried and seasoned little hermit crabs. You just know I had to try one when a friend of mine brought some back after being in Japan for a holiday. I found them overpowering fishy and with a curious sweet finish. I have since read that the best way to…
Grow It, Catch It, Cook It
Tasty food, made simple, for everyone.
