Zucchini is a humble vegetable, and often overlooked because it is so easy to overcook it to a watery, mushy mess that tastes pretty blah. But, char-grilled on a griddle pan, tossed in a little olive oil, and then spiced up with chilli, loads of fresh mint, lemon zest and soft oozy feta cheese and…
Read MoreHaloumi is a sightly salty, semi-hard cheese that has its origins in Cyprus. It is at its best when cooked, and the Mediterranean flavours of lemon, parsley and olive oil are wonderful accompaniments. Good quality extra virgin olive oil and beautifully fresh lemons are the secret to really making this dish sing, so use the best…
Read MoreSpring and early summer is my favourite time of year, and fresh asapragus is one of the reasons why this is so. There is nothing so delicious as fresh asparagus (particularly if your childhood experiences of this vegetable involved a can opener, white bread and a toothpick) and this way of preparing it is spectacular.…
Read MoreThis is a delicious salad and a staple at our place at Christmas time. It’s very colourful and full of contrasting textures and flavours. The nutty wild rice and the perfumed basmati rice are complemented perfectly by the crunch of almonds, the sweet chewiness of cranberries and the sharp, bright flavours of orange, ginger and…
Read MoreMy father-in-law ate carrots under sufferance and to tease him I used to suggest all sorts of carrot based recipes for me to cook and him to eat. He never tried this spicy dip, but I like to think that if I hadn’t told him that it was made with carrots, he would have loved…
Read MoreThese tomatoes are incredibly simple to make, taste fantastic and can be used in a multitude of ways. I like to have them as part of an antipasto platter, roughly chopped and stirred through pasta, layered in a vegetable lasagne, smashed onto toast with fresh ricotta and basil, or just by themselves. Hot,…
Read MoreI love the nutty, spicy flavour and crunchy texture of dukkah, especially when I eat it with soft, warm turkish bread dipped in fruity, grass-green extra virgin olive oil. The word dukkah comes from the Arabic word meaning “to pound” since the spices and nuts are pounded together after being dry roasted. There are many…
Read MoreMy kids say that this pesto is the besto. From early October right through to the end of March where we live (in Queensland) my basil plants yield prolifically, so much so that I make pesto around once a week. Home made is so much better than even the best shop bought pesto and if…
Read MoreI always say that cous cous is the working woman’s friend. It is so quick and simple to prepare. But, it needs a little bit of love and attention by adding flavour and texture or else it is beyond boring. This is a version I have recently started making, mainly…
Read MoreFriands are buttery, almondy and rich. Traditionally baked in a special oval shape, they have a completely different texture to other more traditional small cakes or muffins and are just a little bit glamorous. I first started making friands when one of my children was diagnosed with coeliac disease because they can also be made…
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Simple food 