This is a fairly basic pumpkin soup recipe which you can make your own by including other vegetables and ingredients. I make it a little differently each time and have mentioned a few ideas after the recipe. Lately I have been using two or three types of pumpkin to add […]
Oranges and beetroots are a delicious combination to have as a salad or starter in the wintertime. This salad is an old favourite of mine that I come back to every year. I’ve used blood oranges today as they’re in season, but navel oranges are also very good or try a combination. This is a super […]
Winter is the season for citrus fruits and there are many lovely ways to enjoy them. Blood oranges are my favourite and well worth seeking out. I like to use them in salads and desserts, although other types of oranges can be used. Arance caramellate or Oranges in caramel is […]
About silverbeet or chard Silverbeet is a variety of Beta vulgaris and is closely related to beetroot. In France it is known as blettes, in Britain as chard and in the USA as Swiss chard. It is a versatile vegetable commonly used in Mediterranean cooking. Both the leaves and stalks […]
Oranges and olives often grow side by side in the Mediterranean region and are also wonderful when eaten together. Enjoy this delicious salad while navel oranges are in season or try it with blood oranges when available or some of each. This salad is very nice served with Trouchia (silverbeet […]
This rustic and fresh-tasting soup is from Lebanon. The main ingredients are common-or-garden green lentils and a big bunch of silverbeet, with the potato being optional. The soup is flavoured with lemon juice and you can add pomegranate molasses as well for a more complex tang. The soup is definitely […]
Both Australia and New Zealand share the tradition of Anzac biscuits. During World War 1 the women left at home made biscuits to send to the soldiers overseas. These were called soldiers’ biscuits at first, but became known as Anzac biscuits after the Gallipoli landing in 1915. Anzac biscuit […]
Tapenade is a tasty olive spread from Provence in the South of France. It is traditionally made with black olives, capers, anchovies, tuna, olive oil and lemon juice. It may have a little Dijon mustard, garlic and a dash of cognac added as well. I like to include a small […]
The recipe this time is for another almond treat following the recently posted French almond cake. Miella are dainty little honey and almond squares or biscuits that are perfect to serve with coffee or for afternoon tea. They are a little bit crunchy and very yummy and it’s hard to […]
Pain de genes is a deliciously rich French almond cake that is not at all difficult to make. The name, pain de genes, suggests that the recipe is originally from Genoa in Italy. The almond cake is particularly lovely served as dessert with fresh raspberries and whipped cream. Ripe peaches […]