Capsicums and chilis are right in season now and I’m harvesting both.
I’m harvesting squash, tomatoes and capsicum from the garden, so this is my current favourite breakfast.
Beans are like octopus – they need to be cooked either very fast or very slow.
We stopped in at a fish shop on the way home from visiting our daughter at the coast yesterday. I had just bought a half kilo of squid, thinking calamari, when I noticed they had snapper frames at a ridiculously low price.
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.
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.
Our mangoes are starting to ripen, and this year there is a bumper crop. I remember as a child in suburban Rockhampton mangoes were so prolific in their season that they laid thick on the ground making even the air alcoholic, and even the flying foxes couldn’t get through them. I’m not big on preserves. Many years ago I made a rule that I was not going to preserve anything…