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Anderson’s Balsamic Vinaigrette
View recipe: Anderson’s Balsamic VinaigretteA good friend of mine knocked up this simple vinaigrette for me the other day. It took a simple green salad to the next level and I suspect it will also make an excellent marinade for any meat you throw it at. The best part is you make it the way you like, so have…
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Himalayan Salt Block Dessert Platter
View recipe: Himalayan Salt Block Dessert PlatterCooking 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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What Are Rillettes?
View recipe: What Are Rillettes?Rillettes are a preserved meat product, traditionally using pork meat that has been salted, cooked and stored in its own fat. As such it is a type of confit. Wow it is a show stopper! It tastes a bit like rough textured pate and despite appearances, is not fatty or greasy. Try serving it on…
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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…
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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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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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Sunbeam Pie Maker Review
View recipe: Sunbeam Pie Maker ReviewI have been using my Sunbeam Pie Maker now for almost a year and a half! It makes tasty home made pies with healthy ingredients and has shown no sign of any issues Note: This is not a paid post and is just how I find the equipment fares for me personally. Product Review Sunbeam…
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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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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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Pasta: Pappardelle
View recipe: Pasta: PappardellePappardelle is a long flat pasta shape that is perfect for twisting around your fork, trapping sauce as you go. Its narrower cousin Tagliatelle is similar in length and use. I like to make my own, about 55cm long and 1.8cm wide, using my Philips Pasta And Noodle Maker. The machine imparts a roughness perfect…
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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: Farfalle
View recipe: Pasta: FarfalleFarfalle is an amazing versitile pasta shape. It is perfect for cream, light tomato sauces and even soup. I like to make my own by rolling out freshly made pasta sheets and cutting them into small rectangles. Then I roughen the sides with a knife and pinch them in the middle to get that classic…
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Homemade Garlic Bread
View recipe: Homemade Garlic BreadI had a hankering for garlic bread the other day. When I went to the freezer to see if we had some in I came up empty handed however. I did a quick google and there were a lot of posts using bread, ground garlic and butter. So easy and the result was perfect. I…
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Banana Blossoms
View recipe: Banana BlossomsA friend of mine recently gave me a banana blossom. I had never seen one before so I had to find out how to prepare and eat it. The process is fascinating and isn’t hard. It just takes a bit of time. The blossom grows at the end of each cluster of bananas. By Daniela…
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Ham Hock And Cabbage Soup Slow Cooker
View recipe: Ham Hock And Cabbage Soup Slow CookerI love a ham hock soup and growing up, Pea And Ham Soup was a regular treat. Did you know you can make a mean ham soup using cabbage instead of split peas? I have been making it this winter and wanted to share the recipe with you. I have a pressure cooker variant but…
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Thai Red Curry Beef In Your Pressure Cooker
View recipe: Thai Red Curry Beef In Your Pressure CookerI recently bought my first pressure cooker (the Phillips Slow Fast Cooker) and it came with an amazing cookbook. This is their Thai red curry with beef and pumpkin adapted to use potatoes. INGREDIENTS 1 to 1.5kg beef chuck steak, cubed Plain flour to coat beef cubes A good slug of peanut oil 1/2 cup…
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Welchy’s Chicken Wontons
View recipe: Welchy’s Chicken WontonsLast night I made wontons using Welchy’s Wontons step by step guide. They turned out amazing and are so much fun to make. Whilst I used her recipe, I doubled the amount of mince and used chicken instead of pork. I got 40 wontons instead of 20 due to the extra mince. We ate 20…
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The Weber Trivet Turns Your Weber Q Into An Oven
View recipe: The Weber Trivet Turns Your Weber Q Into An OvenI have a Weber Q 2000 and it is the best gas BBQ I have ever owned. Did you know you can transform your Weber 1000, 2000 or 3000 into a roasting oven? I highly recommend the Weber Q Roasting Pack (not a paid recommendation). The pack contains two foil convections trays and a stainless…
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Ham Hock And Cabbage Soup Pressure Cooker
View recipe: Ham Hock And Cabbage Soup Pressure CookerI recently posted a slow cooker version of this ham and cabbage soup. It takes about 6 hours but it is well worth the wait. If you don’t have that long or like me you have gone a bit ‘pressure cooker mad’, you might want to try this version. Once the cooker is up to…
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Pasta: Rigatoni
View recipe: Pasta: RigatoniRigatoni, Italian for long lined shapes, are tubular in shape and hold onto pasta sauce perfectly just like their thinner cousins, Penne. It is primarily sold dried (pasta secca) and is available everywhere. Here I have bathed it in a cheese and water cream: And here it is with a beef ragu: Enjoy, PK Here…
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