Oh, my mouth waters at the merest mention of potstickers! Delicious, plump little morsels, steaming hot and so satisfying. Their real name is Jiaozi, particularly popular during Chinese New Year. In my house, we don’t wait for New Year. They are popular year-round. I’ve been …
I was the happy competitor in a baking competition recently. I say ‘happy’ because how could you ever not be happy when you have a genuine excuse to make sweet delicious treats several times over? And the competition was for a great cause too…Good Bitches …
Hurrah, apples are in season again! This means I can continue my alphabetical journey through New Zealand’s kitchen bible, the Edmonds Cook Book, where I am still languishing somewhat in the apple section of the A recipes. I’m not going to lie, the idea …
I know, I know, vegetables and chocolate. My reflex reaction is ‘blurgh’ too. But bear with me, these brownies are good, contain lots of dark chocolate and are a handy way to use up beetroot if you find yourself needing to do so. Not that I often …
What to do with sage? Make buttery, cheesy sage and cheddar biscuits? Yes please. I’ve found myself with a reasonably plentiful supply of fresh sage, which is a new thing. I have always managed to grow parsley and been left perplexed at how to use the …
I always loved visiting Wales when I lived in the UK, and what’s not to love? Beautiful countryside, that lovely lilting accent and, most importantly, Welsh cakes. To the uninitiated, these little morsels may present like just another baked good. I promise you, they are …
What a handsome red cabbage! Or at least, that was my first thought when gifted some of the cabbage overflow from my parents’ bountiful garden. And don’t you agree? And my second thought was coleslaw. Coleslaw, or slaw, has made quite the resurgence of late, I …
The busy run-up to Christmas is paved with good intentions, namely my intention to publish this post. So forgive me for missing the boat a little with this one. I think we can still consider this timely though, as many of us will have tin-foiled lumps …
How do you like them apples? That’s how I feel I should be addressing you, because we really have had a lot of apply recipes by this point in the Edmonds A section. But I love a good flan and this little number is easy …
It started a sunny beautiful Saturday and how nice to spend it having brunch chez nous with old friends. The majority of today’s spread was very traditional British breakfast fare….bacon, sausages from our excellent Ngaio butcher, some croissants and jam for a sweet, and a …