It must really be Spring. In one week, I have gone from feeling like only soups, stews and things eaten with a spoon from a bowl, to feeling like something with crunch and those hot-sweet-sour tropical flavours.
This is one for the breakfast party people. I’m not sure how it would go for preserving. For me, lemon curd is lemon season party food rather than a pantry item. This time of year, with lemons and eggs both in season, is it’s time to shine.
This is one for the breakfast party people. I’m not sure how it would go for preserving. For me, lemon curd is lemon season party food rather than a pantry item. This time of year, with lemons and eggs both in season, is it’s time to shine.
It’s getting towards the end of the best season for leeks. Pretty soon, the big ones will start to realise it’s spring and want to bolt to seed. if you have leeks hanging on in the garden, it’s a good time to use them, before they start developing the hard core they get as they go to seed.
Saag is the dish I order whenever I go to an Indian restaurant, and this time of year, with silver beet and mustard both in bulk in the garden, one of my home cooking regulars. I posted a vegetarian Saag recipe a few weeks ago, in the Tuesday Night Vego Challenge series. This meat version is, sadly, no more photogenic.
End of winter, it’s been a hard few months, and I don’t often get sick, but I feel like I might. Phó is my go-to dinner when I feel like I need to ward off I-don’t-know-what. This isn’t a real Phó, but it’s got that ginger/garlic/chili/anise/cinnamon/lemon grass spice profile that my immune system seems to crave.
The glossy paper and coloured dyes in the supermarket specials brochure insert in the newspaper makes it hopeless for fire lighting. And no good for mulch or worms either. I took it out to put in the recycling – I hope they can do something with it – and got distracted into browsing it while waiting for the fire to catch. And then intrigued. And then on a quest, to…
This is the time of year to appreciate all the brassica family. Not too much longer now and keeping the cabbage moths off them will be too much of an effort. It’s also the time of year to make the most of spinach and silver beet.
I love parsnips, and I can get them most of the year, but the best ones are the ones harvested in winter, which are the ones planted in late spring – the absolute hardest time to keep things moist for weeks while they decide to germinate.
I love parsnips, and I can get them most of the year, but the best ones are the ones harvested in winter, which are the ones planted in late spring – the absolute hardest time to keep things moist for weeks while they decide to germinate.