You need real tomatoes – sun ripened, in season, varieties bred for taste rather than transportability and artificial ripening. For real decadence a few different varieties so you can savour each kind.
wasn’t going to post until the new year, but my love for patterns got in the way, and it seemed a pity not to make it a clean sweep – a Breakfast Challenge recipe for every week of the year.
The longest day, the shortest night, the night of midsummer dreaming. Happy solstice everyone! Today is the longest day of the year in the southern hemisphere and the shortest in the northern hemisphere, and it’s been a traditional festival for a lot longer than 2011 years. For me, it marks the start of holidays, a few weeks with some time with family, community and friends, some time visiting, some time…
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…
Five serves of vegetables a day doesn’t seem like that much. I love vegetables and eat lots of them. But it’s amazing how easy it is to miss a day or two.
There is no rule against using a timer though to train your superpower. The trouble is that how long an egg takes to cook to perfection depends on the size of the egg. The little eggs from the Australorp bantams I have at the moment take just over three minutes from boiling water to white all set and yolk just starting to set, the way I like them.
The kangaroo stuffed peppers were so successful that I decided to try the same stuffing with squash, which is also at the peak of its season.