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.
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…
I picked some lemon basil, dill and culantro from the garden and blended the herbs with a bit of lime juice, garlic and olive oil to make a thick marinade. We laid the fish on the banana leaves on the hot barbecue plate, spooned the marinade over the top, and put some whole cobs of corn and whole zucchini on the side. Guests arrived, opened the bottle of wine, turned…
I can’t say this is fast and easy. It’s a long slow Sunday afternoon recipe, and it creates quite a bit of washing up! But there’s a good return on investment – for an hour or so of Sunday afternoon baking, you can have several very healthy dinners and lunches made ready for the week.
This week’s Challenger uses pecans and apple (both in season) and a secret ingredient – beetroot.