Everyone has a preference. Scrambled, Poached, Fried (sunny side up, over easy ), boiled. For some reason I always feel at ease with my kids if they have an egg, nothing else in their diet for that day matters, I know they have had a good dose of goodness. This is one versatile ingredient, putting aside soufflé, angel food cakes, pavlova and anything requiring an egg to make the recipe work. …
C is for Carrots
If I am to accomplish this alphabet of recipes by end of 2015, I need to lift my game, on average posting 3 recipes a month!! C was a bit tricky for me, I had promised a classic cheesecake to my sister who’s name also starts with a C and is my daughters namesake. But in all honesty, I am trying to be a little healthy and I made this next recipe a few weeks back for a friends photo shoot in the desert and it was so yummy I had to share. I will make a cheesecake soon.
I love Ottolenghi, I own all of his cookbooks (one signed), have been to his cafes in London and I am very envious of my mum who went to see him talk about his fascinating travels.
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B is for Beetroot
There are a lot of ingredients starting with B! However beetroot is a favourite of mine, yet like a lot of people, seems to get forgotten from time to time. I have actually posted the odd recipe over the years containing beetroot; its a fabulous colour, a taste like nothing else, adds sweetness to a savoury dish (will liven any salad), can be eaten raw or cooked, you can eat the root and the leaves, and it is delicious juiced. And its just not an Aussie burger unless it has beetroot on it (the canned variety of course)….
