We don’t often have dessert for dinner, but I quite like dessert for breakfast. Real egg custard is sooooo easy, I really don’t get custard powder. Eggs are also a superfood, high in protein, B12 and choline, which is brain food.
At the moment I am giving away armloads of silverbeet to visitors and using every silverbeet recipe in the repertoire, but any day now I expect the grasshoppers to arrive and the urge to bolt to seed to win out and the bounty will be over. Seasonal eating. Make the best of it while it lasts, then leave it off the menu till next winter.
Soufflés have an undeserved reputation. I think they’re much easier and more forgiving than their rap. This one is basically just a white cheese sauce folded through beaten egg whites and baked.
Winter salad/summer salad, and not a single ingredient in common.
Australian salmon are not a salmon at all, but a sea perch, and though sustainable, they are notoriously not a prized table fish. If fresh caught, bled, skinned, and filleted to remove the dark “blood” meat, the flavour is good – strong but good. The texture is more the problem. They are a bit chewy and soft at the same time. Only one way to honour the life of an…
I’ve developed a fetish for beetroot dip open sandwiches for lunch.
Pumpkin season. Infinite number of pumpkin recipes required. This one has used up several of our pumpkins, and will use up several more before the season ends.