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…
This time of year is perfect for leafy greens in my frost free garden. The various kinds of cabbage moths and web moths have all disappeared and my predator population can keep up with everything else. The days are still shortening as we head towards the winter solstice so they are not in too much of a rush to bolt to seed. The cooler weather makes it much easier to…
In the realm of preserves as condiments, preserved lemons are top of the list.
This recipe works for lemon or lime cordial, but limes have a shorter season when fresh ones are available.
This is a dense cake, almost the texture of a steamed pudding – which means it survives well being bounced around in a lunch box.
This isn’t really a “Witches Kitchen version of healthy” recipe. But birthdays are exceptions. I made a double mix for Johanna’s birthday and the extra…