North African Fish Stew
[…] keep in the fridge for 5 days or frozen for 3 months, and can be used with eggs, pulses or roasted roots such as pumpkin and greens for a veggie option.
[…] keep in the fridge for 5 days or frozen for 3 months, and can be used with eggs, pulses or roasted roots such as pumpkin and greens for a veggie option.
[…] a hearty dressing, simply salted and dipped in aioli or as a soldier for dippy eggs, topped with breadcrumbs in any variety, the list goes on…….So it seems fitting that […]
[…] provide the backbone for a great festive dinner, topped with smoked salmon and crispy fried eggs (the fried theme is strong). While I generally reserve these as a Hanukkah treat […]
[…] crackers or toast, in a sandwich……in fact with everything. I eat it with salad and eggs for breakfast, with grilled vegetables and fish or my favourite way as a little […]
[…] – use it on everything from sauteing vegetables, bases for dressings or marinades, even frying eggs! Confit Shallots 8-10 banana shallots peeled and sliced into rounds 2 bay leaves 400ml […]
Take a piece of grilled fish or meat or steamed veg, eggs or even a bowl of grains. Ordinarily, these could err on the ordinary or almost meh. Add a […]
These chocolate meringue biscuits are undoubtedly the dessert that I make most often. My quick as a flash go to pudding. Likelihood is, if you have eaten at my house, you have tried these rich,…
There is a new distraction in my life. As of the beginning of June, I am the proud owner of a Big Green Egg. For those of you who may not be acquainted with this…
Summer 2016 will forever be known as the year of the egg. Since the delivery of my Big Green Egg at the beginning of June, I have somewhat obsessively cooked at least some aspect of…
It wouldn’t be pumpkin/squash season without a new iteration of an old favourite to adorn this year’s Thanksgiving table. This simple, yet feast worthy recipe should not be reserved only for a festive spread, it’s…
I am a sucker for late night television. I know I should be reading or sleeping. But often, when the house is quiet and finally mine at the end of the day, I find myself…
I am often faced with a number of kitchen quandaries. Most frequently I find myself in 'the serving piece predicament'. My cupboards are dangerously packed to the hilt with bowls and platters in virtually every…
I am very excited to share another cookie staple from the repertoire with you. These shortbread cookies are not only the perfect accompaniment to a sliced or scooped frozen treat, they are the perfect with just…
I first discovered really good coffee in Sydney. It was 1999 and I was in the prime of my youth. Having spent a number of years in the States drinking pre Chemex drip, some could argue…
Last week, for the first time ever, I taught a class. Patience is not a virtue that I really possess, and thus I always assumed that without patience, I could never teach. But as I…
I love rhubarb. In any form. Roasted, combined with other fruits, as compote, in cakes and as a savoury side to fish or chicken. In a nutshell, cook it and I will eat it. My…