Other 2

LEMON CURD

LEMON CURD

We’re yet to meet anyone who doesn’t like Lemon Curd – and what’s not to like about the buttery richness and the sweet ’n’ sour kick it delivers? Even children seem to like the tangy sourness. Most people have a recipe handed down from a Grandmother or favourite cook. There are many methods and slightly varying ingredients so we’re now adding our recipe into the mix ….

WISHING YOU WELL

WISHING YOU WELL

When this photograph was taken recently we were enjoying dinner together, which we rounded up with a lovely Cherry and Ricotta Tart. What a difference a week makes! Now that we’re all involved in social distancing, we’re reminded of all the wonderful relationships and friendships we share and the closeness we normally take for granted ….

LABNEH IN HAZELNUT DUKKAH

LABNEH IN HAZELNUT DUKKAH

Creamy yoghurt is easily transformed into Labneh by hanging it for 24 hours to allow the liquid whey to drain away. The resulting thickened yoghurt is then used in all manner of ways and sometimes formed into little balls, stored in olive oil. Covered in crunchy Hazelnut Dukkah they are fabulous as part of a mezze selection and are great on gluten-free crackers for a snack or added to a salad. Yes, they’re a handy item to have in the fridge ….

TARRAGON SALSA

TARRAGON SALSA

One of the few herbs in my garden which does not make a lovely dinner for the local possums, snails and other hungry varmints is French tarragon. It’s a champion. I like to keep a pot growing as it’s not always available at the market and I’m addicted to our Tarragon Salsa ….