You can tell we’re heading towards the southern hemisphere Halloween – we have pumpkins in such abundance that you can see where the idea of cutting faces in them came from.
This is not so much a recipe as a reminder. With cucumbers and mint both fully in season (going off in my garden) we have been eating a cucumber raita (or tzatziki – same recipe, just a short journey across the Middle East) as a side dish with practically every meal.
Squid are generally a fairly safe choice – they breed fast, die young, and may even be over-filling their niche as their natural predators struggle to maintain their populations.
This is an Indian style oil-based pickle that is fantastic on the side of a vegetable curry, and really really good with cheese on bread.…
This all started with an item in the Sunday papers about how women really should do weights training. I looked at the weights, but that idea lasted all of about two seconds.
Chillies and lemons are both glut crops – if you have any, you have too many! For this recipe though, the challenge is that you only have too many of both at the very end of the chilli season and the very beginning of the lemon season. It’s a moment to pounce on.
Pears are in season, and Bartlett pears (perfect for cooking) are starting to appear at our local Farmers Market. Where I live, we don’t get enough chill factor for pears, but luckily, within our 100 mile limit (as the crow flies) there is good pear growing district up on the Tablelands.
I had to do this recipe. I like the rhyme just too much! Vindaloo is a hot curry though, whichever way you look at it. You can reduce the chili and pepper a little bit in this recipe, but if you don’t like spicy food, probably best to go for a different curry entirely than to try to mellow it out too much.
Dhall is surprisingly fast and easy – less than 20 minutes from scratch.
This is an adaption of a classic recipe that is usually a bit too sweet and gooey to be suitable for lunchboxes.