chicks on peas – hummus

Makes enough as a dip on a cheese plate for 4 people. Can be done in a food mixer, mortar and pestle or tall jug/large bowl and stick blender. 400g can chickpeas 1 large garlic clove. (Microplane if you are using a mortar and pestle to make the hummous) roughly chop for mixer ½ cup…

state of the tart – little lemon curd tarts

I made little lemon curd tarts with the leftover lemon curd after making Oh! You Pretty Things: https://crichtonscoop.wordpress.com/2016/08/19/oh-you-pretty-things/. The lemon curd recipe makes about 600 g of lemon curd. The short crust pastry (from Stephanie Alexander’s Cook’s Companion) made enough for 14 tarts (using 12 muffin tin tray). I put 75g of lemon curd within each…

oh! you pretty things

These lemon curd and meringue cupcakes are absolutely gorgeous. They can be made with or without (without can be frozen) the meringue. Both are equally as good as you can see in the pictures below. When you bite into one with meringue it does feel like you are inhaling a cloud – it is a very nice…

learnalilgivinalemon

This recipe is perfect with lemon curd and meringue cupcakes (see cupcakes or entertaining). However, the lemon curd and meringue cupcakes do not use all 600g of the curd. I am going to use the leftover to make lemon curd tartlets. The recipe quantities and general steps are from Neil Perry’s Rockpool. lemon curd Makes 600g…

pineapple head – piña colada

When cooking goes awry – get yourself back on course with a piña colada. I had a lot of cooking planned for our eating pleasure but also blogging. I had started off by cracking two jars used for preserving and half a dozen eggs. After starting to relax making the preserved lemons and taking some…

beetlebum

We had some beetroot (planted late) in the garden that needed to be used so that we can plant out for Summer crops. So I remembered this recipe I used to cook a lot when I was in uni. It’s from the Stephanie Alexander Garden Companion. I use more beetroot than her – it makes…

pesto on my mind

After making Margherita pizzas last week, I was hanging out for more basil – just as much as Friday. And I couldn’t wait until October/November when we would have it in the garden. So I decided to make basil pesto this weekend. Cass taught me to make pesto. I also learnt from him to use almonds…

pizza guy #5 – potato, leek and rosemary

This pizza was formed as we had a leek that needed to be used. It was tasty and a good vegetarian pizza. Without the mozzarella it can be vegan.   While Cass gets the webber ready, I make the quick tomato sauce and organise all ingredients for every pizza we intend on making. Cass then…

pizza guy #4 – pancetta and pineapple

This pizza is an adult spin on a kid favourite. Making your own dough and pizza sauce (recipes included on this blog in basics) really tops it off. While Cass gets the webber ready, I make the quick tomato sauce and organise all ingredients for every pizza we intend on making. Cass then comes in…

pizza guy #3 – margherita

This pizza is a classic. Making your own dough and pizza sauce (recipes included on this blog in basics) really tops it off. I love the smell of basil. It is the end of Winter where I am and making pizzas outside and smelling basil in the fridge yesterday made it seem a little closer…

pizza guy #2 – quick tomato sauce

Making your own pizza sauce may seem pointless to you as it can be bought from the shops. But if you are going to the effort of making the dough it is worth making your own sauce too. It makes the pizza taste fresher and you enjoy it more because you’ve made everything in it….

pizza guy – pizza dough

I have referenced this You Am I song before under the guise of pasta guy. But decided to reference again in its true form. Why make your own dough I hear you ask? When making your own dough you can make the type of pizza you like to eat (thick or thin), you don’t feel…