I used to think raspberry and cream cheese were best combined in a summery cheesecake, but in these muffins, served for brunch on a grey, wintry morning they were perfect companions. I have a number of muffin recipes that I love to bake – blueberry and lemon and pine nut are firm favourites, but this…
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To feel safe and warm on a cold wet night, all you really need is soup. Laurie Colwin In my part of the world pumpkin soup is synonymous with winter. Everyone has a favourite recipe and there are almost endless variations that enhance the rich, buttery flavour of pumpkin. My preferred pumpkin variety to use…
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Stephen Harris, food writer for the London Telegraph, and owner and chef at The Sportsman, an award winning pub-turned-restaurant in Kent, wrote a wonderful article about the origins of tarte Tatin. In the article he says that. “the first time I came across this dish it was given its full name: tarte renversée des demoiselles…
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Pumpkin is probably my most favourite vegetable, for its natural nutty sweetness and capacity to absorb flavour. I love it in soups, curries, as part of a traditional baked dinner slathered with gravy, and roasted with spices and garlic and herbs as in this recipe. In my part of the world there are a number…
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“Gleaming skin; a plump elongated shape: the eggplant is a vegetable you’d want to caress with your eyes and fingers, even if you didn’t know its luscious flavor.” ~ Roger Verge I cannot praise the delights of beautifully cooked eggplant more highly. The flesh is creamy and soft, and slightly smoky in flavour. And in…
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As a lover of tomatoes I am always looking for different ways to prepare and serve them that will enhance their already beautiful flavour. This recipe is based on one I read in an Ottolenghi cookbook – it used sumac as an ingredient – a spice I have been experimenting with for some time. Sumac…
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When the nights begin to cool, and autumn takes hold there is nothing more wonderful for Sunday night supper than macaroni and cheese. It’s oozy and creamy and warming, and almost universally loved. My recipe includes pieces of crisp bacon, fresh chives and a crunchy topping of cheesy sourdough crumbs. Best of all the sauce…
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I am something of a pannacotta afficionado, and often choose it for dessert when I eat at Italian restaurants. It is quite simple to make, but it takes a delicate touch to get the gelatine to liquid ratio just right, so that the pannacotta is set but quite wobbly when turned out from its mould,…
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Mrs. Chang’s Chinese cabbage and crispy noodle salad is a staple at Australian bar-be-ques and family gatherings. It is a very simple salad – wombok, slivered almonds, shallots and crispy noodles – but it has a sweet and tangy dressing that makes it an absolute winner. So why mess with it by adding different ingredients?…
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Seeds are a powerhouse of nutrients and have many benefits to our health. They contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants and they also taste delicious! I like to use seeds (and also some nuts) to make a treat to sprinkle over salads, or to serve with hummus and…
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Simple food 