I cant’ remember exactly how long I’ve known Helen; it doesn’t really matter. we have re-established a virtual friendship with at two, no, three things in common: a fondness for things feline, a penchant for wine with an enforced aversion to reds and an enjoyment of cooking. … More Helen’s Red Roasted Soup
When I met The Husband, he fended for himself and it wasn’t long before he informed me that a kitchen should never be without onions and tomatoes: no tasty main meal (other than breakfast), could exclude onions. Add tomatoes, he maintained, and you have the basis of a good meal. Then last Saturday, I was given five kilograms of overripe tomatoes! Perfect. So, I set to on Sunday, prepared for a long day – it’s a two-step process – not difficult, but long (and which is partly why I didn’t get this out last week). … More Passata – squashed, saucy tomatoes
This was not what was originally planned for today, but having shared pictures of the Gazpacho that we had this weekend, on Instagram and on my personal Facebook page, I was “inundated” with requests for the recipe. I hadn’t made it for a while because our tomato crop last season was underwhelming. To say the … More Gazpacho – easy peasy!
I have, for some years, made my own pasta but have not, since the early days, experimented with anything other than linguine. The results were disastrous, so discretion was the better part of valour. This time, following a visit to a local eatery and having chosen ravioli, I thought I should give it a bash, myself. Of … More Ravishing (almost) Ravioli
Here today, gone tomorrow just about epitomises last week.
Summer arrived with a vengeance on Monday and the thermometer hit 38 degrees Celsius (just over 100 Fahrenheit). Overnight, a little swarm of bees took residence in our Cotoneaster. … More Here today, gone tomorrow!
I have always loved eggs. As a little girl, I loved eating Dad’s scrambled eggs; of course I had had my own, but they were much nicer when I perched on his knee, eating them off his plate. He loved his eggs on buttery toast and topped with a good sprinkling of freshly ground black pepper. Another … More Anyone for eggs?
It was cold this weekend – perfect weather for a slow cooked stew. Stews are a fantastic, nutritious way to use inexpensive cuts of meat – and they are usually the most flavoursome. On Saturday, after the market, I decided to make a traditional South African bredie. A bredie is, essentially, a stew that was made … More African Slow Cooking: North and South