pickle in the middle – rhubarb pickle

This is a tasty little pickle that was featured in the roast beetroot salad on SBS Food Safari Earth (Nov 9th 2017). When I saw it I immediately thought, ‘awesome – another thing to do with all the rhubarb we have at the moment!’ I grow giant rhubarb which is green, and is slightly more…

all about that pesto

I share this a lot – but it’s so good! I whipped up a batch of basil pesto yesterday afternoon for tea tonight – all ready to go – just gonna whip up a quick salsa with avocado, tomato and diced red onion with a red wine vinegar dressing and put the pasta on. I…

(cold brew) coffee and garden(ing)

It was the first one of those relentless heat days; I was sweating just as much standing outside as I did at the gym when I was helping Cass secure shade around our little avocado tree. I didn’t sleep well and consequently was up at the crack of dawn – which was handy because I…

in the beantime

This week we’ve really been getting in to pulse salads with a protein. Putting herbs and preserved citrus in the salad and coating with a lemon, vinegar and garlic dressing brings the salad to life. These are quick to prepare, have little dishes, and leftovers are good for a work lunch the next day –…

aioli day and aioli night – homemade preserved lemon aioli

Preserved lemon aioli The preserved lemon through the aioli is a nice touch and something different. I really like the taste of the diced bits of the lemon. 2 whole eggs – using whole eggs makes it lighter than just the yolks. But I also make with 1 whole egg and 1 yolk sometimes. 1 med-large…

preservin’ the night away

It is worthwhile to make preserved lemons at home. They are quick, easy and much cheaper than how you buy. These lemons are ready after 2 months. Once ready, to use in cooking, you only need the rind. Use a knife to take out the flesh, discard, and give the skin a quick wash with…

hang me up to dry – dried oregano (rigani)

Dried oregano (rigani) When your oregano is beginning to go to flower, you can cut back lengths to dry as a whole stem to make dried oregano (rigani) – what you can usually by at Greek speciality stores. Once you have it handy around your house, it becomes a staple cooking herb. Cass and I…

bittersweet symphony – balsamic vinegar reduction

balsamic vinegar reduction makes around 1/3 cup 1 cup balsamic vinegar 1 tbs soft brown or white sugar In a small saucepan, combine vinegar and sugar. Bring to a boil. Stir every now and then so that the sugar doesn’t catch. Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes. I stopped at 22 minutes, I…

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…

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 #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….