After floods followed by heat wave, my garden has practically no leafy greens in it. But that’s ok. Summer salads need more crunch and cool than leaf-based salads anyway. This is one of my favourite summer salads, great with anything on a barbeque.
The recipe is elegant enough to be a celebration dinner, economical for a large group, and it can be made well ahead of time. And those of you who have visited before will know my thoughts about kangaroo as the red meat of choice.
There are a million recipes for pizza bases on the internet. Making your own base is easy and pretty foolproof, (much more forgiving than making bread) but it does need an hour and a half or so for the yeast to work.
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.
My partner came back from a trip to the coast with octopus. I’ve cooked baby octopus before, marinated briefly and cooked fast on the barbeque. But these were a bit larger than the babies I’d cooked before. What to do with them?
As seasonal a recipe as they come, this eggplant with pizza topping is easy and fast.
This is one of those miracle dishes that seem to make a small amount of ingredients go a long way.
The traditional recipe calls for pomegranate molasses, which you can make by boiling down pomegranate juice with sugar and a little vinegar to make a thick syrup. But it seems a pity to boil out all that wonderful vitamin C in the pomegranate juice, so this version uses the juice straight.
This recipe is not so much a way of preserving them as a way of making them a lot more popular (although it will last a long time in the fridge if someone doesn’t eat it first, which is highly unlikely because it is seriously delicious, for example on rye bread with cheese or in pitta bread with hummus, mmmm.)