Rosie McLean is a final year student studying for a Bachelor of Culinary Arts at Otago Polytechnic. Rosie has her own blog where she indulges us in her weakness for all things sweet. As a special Halloween treat, Rosie popped in and cooked this amazing dish. I must admit that I personally ate four of the six servings….how very selfish of me. Check out Rosie’s blog www.aspaceforpudding.com and definitely give this dessert a try – I gave it a big double thumbs up! Thanks Rosie!
I first stumbled across a version of this curried tomato soup on Heidi Swanson’s 101 cookbooks. It is one of those dishes I find myself making again and again. Its quick to throw together, packs lots of flavour and can be finished in lots of ways to mix it up – add a poached egg or serve over cooked brown rice (or both!) to make a meal out of it; serve up with warm roti for dipping; add a big dollop of tangy natural yoghurt; toasted cashews – all delicious!
A light, summery pizza, perfect fresh from the oven or off the grill. Use this dough recipe for the ultimate pizza crust. Definitely worth the effort of making your own! Shave ribbons of courgette, toss with olive oil and pile high for maximum deliciousness.
I don’t want to say we planned our accommodation in Rome earlier this year around Gabriele Bonci’s Pizzarium, but I will say that his tiny hole-in-the-wall pizzeria was directly opposite our metro stop and only two blocks from the apartment we rented for five days. After watching an episode of Anthony Bourdain’s The Layover where Bourdain explores Rome in just over 30 hours, packing in the best places to eat, stay and visit, I was obsessed with getting some of Bonci’s Roman-style ‘Pizza al taglio’ (pizza by the cut).
Becky works alongside me as one of our cooking product evaluators and she never fails to come up with new and inventive ways to test our cooking products. Her passion for cooking equates to a lot of delicious ‘engineer feed’ coming out of the lab so we asked her to whip up a favourite for Our Kitchen.
Inevitably everyone has one of those days where life just gives you a pummelling. The ‘food hug’ is a personal go-to flavour that lets you take a small win during stressful times. For many it’s something sweet; a piece of chocolate or cake. For me, its anise or something sharp and bitter.
Calling all green tomatoes! Roll up roll up for opportunity of a lifetime! Don’t be left to go by the wayside as your vine bows and browns instead be part of the ultimate condiment; a star on sandwiches, magic on meats and an absolute champ with cheese. Chow Chow – but you better do it now now!
I am all about raw food at the moment. I have recently decided to try and seriously reduce the amount of sugar going into my diet. Come mid-morning you are now more likely to see me snacking on raw carrots and broccoli, whilst sipping water or a green tea, which is a far cry from my snacks prior to Christmas (Coca-Cola and some chocolate anyone?)
I have wanted to post this recipe for about 6 months; but knowing the sweet in savoury theme had been planned, and how well this recipe fits into the theme, I decided to hold out. I’ve made this salad several times in the office, as an accompaniment to some evening meals and it has been a success. I say ‘salad’, I’m not sure the ratio of deliciousness to leaves means it can officially be classed as a salad
It has been pointed out to me, in a very light hearted way that my recent recipes have been based around pumpkin. It is true, I am a little bit pumpkin obsessed at the moment. I just can’t seem to walk past the piles of them in the supermarket without one ‘accidentally’ falling into my basket and, in the case of the weekend just gone, several accidentally falling onto the floor too, thanks to my supreme effort at trying to pick the perfect gourd for our family. Alas, I digress.
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa