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….

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…

flat bottomed bread

flat bread Makes 4 medium-large sized flatbreads Flatbread is such a handy bread to know how to make. It is not complicated. I am not a full dough expert by any means. Cass and I make pastry dough, flatbread and pizza dough a lot but bread dough is something we don’t make very often; we…

pasta guy

Pasta recipe – enough for 4 serves (adapted from Stephanie Alexander’s Cook’s Companion): 400g plain flour (or 00 flour) 4 eggs. Beaten. 3 tsp salt Add a drizzle of olive oil for a slicker pasta. Recipe can be done by hand, in a food processor or a kitchen-aid (with a dough hook). To roll: Pasta…