Monday, September 18, 2023 at 1:58PM
Taste Buddy. Sharing the food love - Slow cooker eggplant parmigiana
I was just talking about my favourite slow cooker recipes over the weekend, and I thought of this wonderful vegetarian one. I had eggplant in the fridge and made this again today - it works so well! And a good reminder that the slow cooker is not just for stews.
Friday, June 23, 2023 at 12:41PM 
Roasted capsicum salad with anchovies and almonds
Thankyou Nicola Hawdon for recommending this Ottolenghi winner!
Punchy flavours and easy prep make it perfect alongside a dinner party roast or just a great light lunch on its own with crusty bread.
Thursday, June 15, 2023 at 3:43PM 
Ottolenghi idea, he tops a slow-cooked chicken and harissa stew with this which is so good.
Recipe included.
A lighter and fluffy alternative to mash potato, and gluten free!
Thursday, June 8, 2023 at 1:10PM 
These are one of Bill Granger's famous brekky items at his "bills" restaurants.
Perfect special occasion breakfast, and amazing freshly made as they are so fluffy.
They do reheat well though, so I love to precook a batch to reheat for quick school breakfasts - a nice break from the usual cereal etc. Plus includes dairy, eggs, with no sugar added. We have these little toaster bags you can reheat them in, you can find online by Boska.
Choose your toppings - the honeycomb butter recipe is included here though for original fans.
Friday, May 19, 2023 at 2:45PM It is the best prawn season since the 70s' !
In Australia large king prawns are less than $25 a kilogram - due to the heavy rainfall in northern and eastern Australia this year, a growing wild-catch sector, and the expansion of prawn farms in Queensland.
Here is my latest favourite recipe!
Pictured: Prawn brioche rolls with pickled fennel and preserved lemon mayo
I came up with this recipe from the wonderful combination in the White anchovy dakos by Xanthi - I wanted a starter for those preferring an alterative to anchovies, but could still enjoy this fantastic flavour bomb of a seafood nibble with pickled fennel and preserved lemon mayonnaise.
We all love a fresh prawn brioche roll so I combined these two ideas-
Slice a brioche roll in the middle top, and cut in half for a bit size portion - spread with the preserved lemon mayonnaise, fill with some pickled fennel, add cooked and peeled fresh prawns, top with a little fresh diced tomato and parsley. YUM!
It is the best seafood starter! Perfect for Christmas, where I make a batch of both options to kick start the party.