Ingredients Method About this recipe We are at the time of the year known fondy in Wellington as ‘Sh*tsville,’ subject of much discussion and inquiry. Otherwise known as Spring, it is the time of year when although you might expect calm, brightening days and a …
The last time I wrote, I happened to mention a roast chicken was potentially in my future. That came true, which makes me happy because there are few things less satisfying than putting a nice roast in the oven and pottering about your Sunday while …
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About this recipe
You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits in well with many of the thing you might be craving on such a day…popped on top of some hot buttered toast or stirred in with some fluffy rice. I particularly like it stuffed into a toasted pita bread and munched in front of telly, followed by a hot cup of tea. Even better, it makes 2-3 serves, so you’ve already got yourself out of a Sunday task….leftovers for working Monday lunch, sorted. Enjoy 💚
Ingredients: Plum and apple mixture: Crumble topping: Method: Preheat the oven to 180 degrees celsius. Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the …
Ingredients Method Place all ingredients into a food processor or a blender. Process on high speed until it forms a wet, loose texture. If it is dry and clumpy, add a little more olive oil and process again. Taste and add a little more salt …
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About
I had such a great weekend visiting Whanganui a couple of weeks ago. The highlight was of course seeing our dear friends who have made their home there. One of the many bonuses of staying with them was discovering the Feijoabulous recipe book. Did you know Whanganui has an annual ‘Feijoabluous’ feijoa festival? Well, I do now, and frankly, what a great idea. Sustainable Whanganui not only hosts the festival but also produces a recipe book with plenty of ideas for the glut many lucky feijoa growers experience in a season.
I’m going to have to try a number of these, especially the feijoa vodka. With some leftover, empty jars just hanging around after my recent apple jelly-making, however, the kasundi was a natural first choice. Kasundi is a mustard-rich condiment originally from Bengal. Fragrant, sweet feijoas are a delightful base for the pungent mustard and vinegar in this adaptation. I have found it is particularly delicious eaten rather non-traditionally with some sharp cheddar on crackers; give this a try for a new twist on your platter!
*if you don’t have a food processor, I think you could dice the feijoas into quite small pieces and let sit with the vinegar, garlic and ginger – it would make a slightly chunkier kasundi, but this is not a bad thing!
Ingredients: Method: We’re really in Autumn here now and I’m enjoying the mellow days and slight cooling in the air. I enjoy Autumnal eating – warming soups and stews, sauces and pickles made from the last of the summer tomatoes, feijoas. I was lucky to …
Ingredients: Method: In a large pot, heat the oil. Add the ginger, garlic and all the spices. Keep stirring to prevent anything burning. Once the coriander and mustard seeds start to pop (2-3 minutes), add the lentils, rice and carrots. Stir to coat in the …
This is truly a store cupboard staple as it requires things I bet you already have to hand. Even better, it’s a delight for chilly Winter days – it’s warming and filling with a healthy dose of things that will keep you well, including vitamin C and lycopene.
Shashuka is a popular Mediterranean dish of eggs cooked in tomato and the reason I haven’t called this recipe for eggs baked in tomato “shashuka” as I don’t really feel it has enough sophistication to deserve that title! Some shashuka recipes have all kinds of loveliness including preserved lemon and fresh herbs – my recipe here is just a simple little throw-together. Nonetheless, I do find it very tasty and satisfying and I hope you do too. Stay safe and warm out there x
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I come from a reasonably large family of four kids and I believe this is why I always cook too many potatoes. Potato-duty for family meals was a large scale operation and the mission was successful upon delivery of a large pot or roasting pan …