Archive for category: ingredients
Whenever I’m in charity shops or second-hand bookstores, I always take a look at the cooking section. The usual selection goes something like this: The Low GI Cookbook, The South Beach Diet, 101 Ways with Mince, Microwave Chinese Cooking. It’s these appliance-specific cookbooks that I find really entertaining. Ever wanted to try roasting a suckling pig in the microwave? Me neither. Read more →
Tuesdays are the longest day of the week by far. The glow of the past weekend has faded. The satisfaction of being halfway through the work-week grind is still a day away. There is only the slow counting of hours until 5.30 and the commute home. However, I’ve decided that muffins are the perfect panacea to the Tuesday blues. Read more →
Some weekends, when I don’t have anything on, I send out a barrage of text invitations to friends I’ve not seen in a while to pop by for tea. Usually, I haven’t seen these people for a reason: they are more organised than I am and will already have an action-packed weekend planned. Clearly, this weekend, everyone was at a similar loose end. On Friday night, I suddenly found myself booked in for an entire weekend of morning, afternoon and evening tea and coffee.
I first made a version of this salad on Christmas Day because the colours of the red beet, white cheese and green rocket were just what I was looking for on a Christmas table. I also wanted something a little sharp to cut through the otherwise heavy holiday fare.
Pavlova is my secret weapon. No, honestly. For anyone who has never made it, it might look really difficult. In actual fact, it’s about seven minutes of prep, into the oven, and then two minutes slapping on whipped cream and fruit before it’s served. Pavlova can make a pretty average dinner look like you’ve ‘really tried’.
I’m a big fan of barley and a friend recently made me the most amazing lemon barley risotto. It was great, but really heavy. I thought I’d experiment with a mixture of short grain risotto rice and barley to see if I could achieve something a bit lighter, but retain the chewy texture of the pearl barley. I was pretty pleased with the result, so here it is.