I worried a little about this week’s Muesli Bar Challenge. Scones are not that sweet – I often think their main attraction is as a vehicle for cream and jam. But I needn’t have worried. They didn’t make it to school. I dropped them off to the reviewers at the bus stop, and they were immediately unwrapped and devoured.
It’s getting a bit cold now of an evening for barbeques, but my partner still loves fishing. Fish soup is a great way to make a dinner party of the catch, and using the whole fish – head, bones and all – I feel like an ethical predator.
The jumping off point for this recipe was Stephanie Alexander’s adaption of Claudia Roden’s adaption from a Middle Eastern classic that uses whole boiled oranges.
It’s citrus season, our tangelo tree is loaded, and I have a new favourite breakfast.
If you are new to kangaroo meat, this is not a bad recipe to start out with. The preserved lemon is the interesting flavour in it, and kangaroo is a great meat for a tagine because it is so lean and dense.
I’ve had a lovely weekend with my Brisbane based sister, sewing and cooking and solving the problems of the family and the world. And as…
In the realm of preserves as condiments, preserved lemons are top of the list.