Sweet Potatoes and Paprika, the sweet kind, delicious sweet smokey condiment to spice up this already delicious vegetable. Simplicity itself to prepare and difficult to stop eating once done. This isn’t even worth calling a recipe but definitely worth posting. I always cut them skinny and leave some skin on, after a good scrub. I just add a teaspoon or 2 of sweet paprika with … Continue reading Sweet Sweet Potatoes
Do you feel fed if you haven’t had meat? I know lots of people, especially men who just don’t feel like they have been fed if they haven’t had meat on their plate. Not me though – I actually did not eat much meat for years, until I started weight training and developed a taste (maybe a need?) for it. There are days still though … Continue reading Salad of Quinoa, Butternut Squash, Feta and Beans
This sausage roll is a great mixture of flavours and textures. Inspired by Bourke Street Bakery, a baking reference bible from one of Sydney’s landmark bakeries. I amended the recipe by basing it on my glutenfree shortcrust pastry and putting Quinoa into the lamb meat to add an extra bit of texture and flavour. Just beautiful, hot from the oven or cold for lunch in … Continue reading Lamb Harissa and Quinoa Rolls
A Duxelle is a usually a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and or cream and then usually reduced to a paste – used most notably in Beef Wellington or as a garnish. Adapted slightly and not turned into a paste, this makes a delicious side dish working really well with a whole roast chicken. It also works perfectly … Continue reading Duxelle of Mixed Mushrooms Celeriac and Carrot
oliveoilandlemon 