It is time for soup in our part of the world and this roasted capsicum soup with spiced oil is a wonderful change from the usual pumpkin or potato and leek soup that are favourites in our family. The capsicums are roasted and then gently simmered with some tomatoes, garlic and vegetable stock. Roasting capsicums…
Read MoreThis recipe exemplifies what I mean when I talk about simple food. Only the lightest touch of cooking is given to these sweet little Dutch carrots, but that is all that is needed. Naturally delicate, Dutch carrots are just beautiful when steamed until tender and then glazed with butter and a drizzle of honey. It’s…
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Until I was in my twenties, the only beetroot I had ever eaten was tinned and sliced, served on a hamburger and my first experience of roasted, fresh beetroot was a revelation. This way of cooking them seems to bring out their natural sweetness and nuttiness, and they taste wonderful. Hazelnuts provide a satisfying crunch…
Read MoreThis fresh and fruity cous cous is a winner at our place. It goes well with tagines, or as an accompaniment to grilled lamb or chicken. I also like to offer it as an alternative to potato salad at a barbeque. Miss Eleven even takes it for her school lunch. I have also recently found…
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Eggplants are a favourite of mine and I find their deep, shiny colour, complex flavour and silky texture quite compelling. For two summers I have grown eggplants in my vegetable patch and they have yielded sensationally. The fruit of the variety I grow is generally long and slender, although sometimes a big, round eggplant appears.…
Read MoreIt’s a bold thing to suggest that any recipe for tzatziki is an original and I don’t make that claim. It’s a classic sauce/accompaniment that has its origins in Greece but versions also appear in Turkish, Cypriot, and Persian cuisines. I owe what I know about making great tzatziki to both the wonderful Jamie Oliver…
Read MoreBruschetta is an Italian dish, whose origin dates to as early as the 15th century. In its simplest form it consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. There are innumerable variations, although tomato, basil and mozzarella is a favourite and probably the best known topping. I…
Read MoreThis tomato pasta is a little bit unusual in that the tomatoes are not cooked but rely on the fresh, hot pasta to warm them and release their flavour. It is a wonderfully fresh and light dish and the combination of tomatoes, garlic, olive oil and basil is a winning one. It’s perfect for Sunday…
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Summer for me means many things – hot, humid days, thunderstorms, swimming in the pool, holidays with my family, playing canasta and listening to great jazz, reading novels, walking on the beach. And summer food is a big part of what I love about this time of year. There’s so many beautiful fruits and vegetables…
Read MorePotatoes are one of my favourite foods and I eat them many ways – simply boiled, in salads, mashed with butter and parsley, or roasted in the oven. They take on other flavours magnificently and I like to experiment with different vegetables and herbs to go with them. I also like trying different varieties of…
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Simple food 