These are steamed muffins and they have a texture a bit like a steamed pudding. So they survive well in the rough and tumble of lunch boxes.
It’s not fair that the bumper season for leafy greens coincides with right when we start lighting the slow combustion stove every night! I have all the ingredients for wonderful salads going off in my garden.
This pumpkin and chick pea curry is a good one – tasty, easy, healthy, low fat, using the pumpkin and the chilli, and also the other seasonal glut of the moment – lemons. It also has turmeric in it, and the more I hear about the health benefits of fresh turmeric, the more I like using it.
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.
These days I plant even carrots out as advanced seedlings.
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.
Ok, I admit it. There was no staging necessary for this shot. This is the real state of my laundry tub. That is, until today…
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.