Outside of the blog team I think that Simone is one of our most regular guest bloggers. It has been a while since she last shared a recipe with us, due mostly in part to the arrival of a beautiful baby girl into this world, and also because she now works remotely from all the [...]
It would seem I’m a bit of a stone fruit fiend. Last week I was at the veggie shop and I couldn’t resist buying bags of apricots – I bought two kilos and there isn’t one left in our fruit bowl! I guess I figure that while the going is good I had better dive right on in and make the most of these seasonal sweet treats.
Having never visited the USA or Canada, I can’t tell you a story about Thanksgiving. I’ve seen Planes, Trains and Automobiles and know how important it was for Steve Martin to get home to his family for this holiday but figured that probably wasn’t enough material to write the Thanksgiving post!
This recipe was created on our cooking day in Dunedin. I couldn’t come up with a lamb recipe to save myself. And I was nervous. After seeing the lamb hung up in Mike’s shed and breaking it down I wanted to give this animal some respect. There is no way you can go through that process and want to cook and serve a mediocre meal.
I wanted to cook a dessert I could imagine farmer’s wives cooking during the winter to feed their hard working husbands and hungry, growing children. Although, growing up in suburbia my knowledge of farm meals is lacking. I talked to my workmate Nicola who grew up on a farm in Timaru and got some inspiration of foods synonymous with rural NZ.
French food ranges from haute cuisine to very rustic dishes. The soufflé I posted earlier in the week requires a gentle hand and close attention to the clock. Tarte tatin is a lot more forgiving. In fact, the legend goes that this classic French dish was created entirely by mistake when Stéphanie Tatin accidentally put [...]
Chocolate and sweet treats are synonymous with Easter, so much so that savoury food seems to very much take a back seat when one thinks of the types of food eaten to celebrate this religious festival. This little realisation inspired me to learn about the savoury foods, unique to other countries and cultures outside of [...]
Here is another one of Karen’s delicious recipes – this time for a simple quiche. Her suggestion: Double this recipe, bake it in a rectangular tin (approx 20cm x 25cm), serve half for dinner and freeze the rest in one-person-sized portions to pick up as you run out the door in the morning.
As promised, here is Karen’s recipe for onion and goats’ cheese tarts made with her Balsamic onion marmalade:
“Ready-made pastry and stored balsamic onion marmalade make these impressive tarts very quick and easy. Spoon the onion mixture into baked pastry cases and melt tangy goats’ cheese on top.”
Whenever I cook sauces and soups I always kick myself that I don’t have fresh stock. The closest thing from the local supermarket is Gregg’s ‘real stock’, which I’m sorry I don’t think quite compares.
This recipe is similar to one that we cooked for our Design Sponge feature a few months ago, although for this feature we used all fresh ingredients: grilled eggplant and zucchini, prosciutto, tomato and anchovy sauce, parmesan and basil.
As I have said in an earlier post, always try to use seasonal produce. I hate the thought of people travelling all over the place, trying to find an ingredient for a recipe and ending up either paying 10 times the price they would have had it been in season or getting fed up looking and cooking [...]
This blog is born of the passion of a group of friends here at Fisher & Paykel. Ardent lovers of food and cooking, we want to inspire our readers, share our recipes and impart knowledge.