There is something about a storm that makes me crave a nice, warm pudding. So with the last effects of cyclone Lusi swirling around yesterday I made the most of the quince she had knocked off the tree. Simply poached and then turned into a light and fluffy upside down cake, sweet, with a delicate flora flavour topped with lashings of cream. Perfect comfort food!
I love ricotta as it is so versatile. I mix it into chocolate torte to create an extra creamy rich desert. Spread on fruit toast with a drizzle of honey and sprinkle of cinnamon. Yummy in a potato salad or use to make a cheese cake. I also like it fresh, still warm with a sprinkling of sea salt crystals and some fresh rosemary. It can be made in moments and is best eaten fresh.
After letting go their first eel of the year the kids talked about it they would be able to get any more. 2 days later, by chance, they did! Now they are on a mission to prepare it in the best way they can, into a delicious delicacy for us all.
Many a childhood adventure, both fact and fiction, were built on the foundation of being able to stop, cool down and think over a bottle of ginger beer. The fresh tongue tingling taste and slightly warming effect its been a favorite for many years.
I have a fabulous fig tree that fruits twice. The first slush comes in mid summer followed by a second autumn harvest. Add a little walnut a bit of cheese and some home cured prosciutto and you are on to a good thing!
This is a wonderfully warming and comforting winter bowl or goodness. Always a favorite with the whole family. You can use a bacon hock from a good local butcher or your own from home curing. With the days getting cooler I find myself craving after bowls that can be held and warm my hands, we leave the dinning table untouched. The family curls up on the sofas round the fire, hands warmed by the bowls, souls warmed by the soup and stories of the day that flow.
Who can resist a beautifully cooked roast dinner, especially on a cold winters day? When your weekly food budget is as low as ours ($70) having a roast can seem a far off dream, especially for the classic Kiwi roast lamb. But it is easy to make a roast last beyond one meal. And achieving a perfect roast with potatoes that are crunchy on the outside, fluffy on the inside is simple.
Since appearing on Topp Country with the Topp Twins so many of you have emailed me asking for the recipe for pancetta. So I thought I would take it one step back and share with you one of the most simple things to cure - salt cured bacon. So simple, so delicious!
Nothing shows off how preserving a simple ingredient can transform it quite like the simple preserved lemon. Soft, salty-sweet, lemony and versatile. Fantastic in curries, with roast chicken or pork or to liven up a salad.