Red pepper purée is a rich man’s ketchup, minus the price tag. It could not be easier to make and can be used in dressings, dips, sauces, stews, soups – anywhere you want a flavour boost.
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Margaret Berg Art : Illustration : get well / sympathy card impressionistic
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The Flowers XI, Abstract Art, Printed Canvas Wall Art
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(notitle) - Art - #art #notitle
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Watercolor Painting - Echinacea Floral - Pink Orange Coneflowers Art Print
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dukkah
It’s time to liberate your snacking, seasoning and smack factor of everything that’s coming out of your kitchen – and here’s one way to do it. With its origin in Egypt, and the folks Down Under bringing it to our attention, dukkah is one compelling little concoction. So first a little history lesson – it’s “do-ka” and it means…
sweet potato fritters
Don’t get me wrong – peeled, boiled, smashed and mashed is a lovely way to prepare sweet potatoes, however there are other ways, like 100’s of them, and this is a great place to start! First, these can be made ahead and reheated just before serving, and second, I’ve just discovered that my large-holed grater breaks…
chicken thai-style
Chicken and thai flavours are a marriage made in heaven and these will not disappoint. Use any part of the bird that suits you, add a marinade of those familiar ingredients – garlic, ginger, fish sauce, honey, soy and citrus – and be sure to make enough for a dipping sauce.
chili with smoke & cocoa
How to make a delectable chili is more about the ingredients and a little time than it is about skill and finesse! There’s a chili for all tastes – hearty beef chili, chicken chili, turkey chili, pork chili, vegetarian chili, seafood chili, spicy chili, smoky chili, sweet chili – so the next time you make chili, switch it up and add to your repertoire of chili recipes, there’s 1000’s to choose from!
flank steak seared with garlic & soy
Flank steak is one of the easiest cuts of steak to prepare. Marinate in a little soy sauce, garlic and olive oil, sear over high heat, allow to rest and you have never tasted anything so delectable!
biscotti with oatmeal, orange, figs & walnuts
I’ve gone bonkers for biscotti – as will you when you realize that you can add anything to the basic batter – I like replacing some of the flour with oatmeal –adds crunch and flavour not to mention whole-grain goodness. When I discovered a bag of dried figs hibernating in the back of my fridge…
biscotti with chocolate & hazelnuts
Discover the brilliance of biscotti – they can be flavoured up in dozens of ways, so make up a batch, add what you like, bake, slice and bake again and you’ve got yourself a satisfying crunchy snack for weeks to come.
zucchini or (broccoli) fritters with scallions & goat cheese
Fabulous fritters! And the most important thing to remember is – please, please, pleeeease don’t let a fritter recipe take you down, meaning the only thing that must make it into a vegetable fritter is the vegetable, flour, egg and s&p – any special flavourings, cheeses or other additions are merely extras and should not stop you from frying up a fritter!
popcorn with maple syrup & salt
It doesn’t get any better than this! Popcorn, maple syrup, brown (and if you have it, maple) sugar, maple extract & salt. Talk about addictive. I make popcorn in the microwave using brown paper lunch bags, make the maple coating in a measuring cup, pour it over the popcorn, stir to coat and bake it…
