Sprinkle with a large pinch of salt and pepper, then scatter thesage on top. This dish comes togetherquickly making it an excellent weeknight choice, but it's also fancy enough to impress company
Quinces tends to oxidise (turn brown) quickly once it’s peeled so it’s important to have a bowl of water into which the juice of a lemon has been added, also known as acidulated water
The only catch is that there is still no sign of flowers on my pineapple sage plant. I have instead used the leaves, which still have a heavenly pineapple scent and flavour
I gathered an armful of young silverbeet and spinach leaves from the garden this morning to make this quiche and felt like an earthmother without gumboots
Mix togetherthe oil, sugar, golden syrup, egg, and water and set aside. Mix togetherthe Weetbix, dried dates, dried apricots, brazil nuts, cinnamon, coconut, rolled oats, flour and baking powder
Dinner at Romanza at the Peppermill Resort in Reno Nevada was surprisingly good. This fine dining restaurant was indeed a place to take your hot date or someone you want to impress
I sprinkledthe top with the cheese. In the cooler winter months I often feel like something warm and filling for lunch but not toast and a sachet of cup of soup or something out of a can
The greens from this salad are all straight from the garden, then adding in some sparkle with the fresh orange and pomegranate give this salad an amazing taste and perfect fuel for the afternoon ahead
Today, I will share with you one of my favourite, most satisfying pasta creations - a fusion between Japanese (ebikko & seaweed) and Italian (spaghetti)
I did think the service was a little slow bearing in mind we wanted to get in and out on a lunchbreak, though perhaps that was due to us being a larger group
The food here are amazing and every dish was very well-presented to us by attentive staff. This was also our first experience of degustation menu which is becoming a norm in most fine dining restaurants particularly in Auckland
Arrange pumpkin on tray, spray with oil then grill for 2-3 minutes until light golden. Step 4 To pasta, add pumpkin, ricotta, pine nuts, sage and pesto. 2 tablespoons fresh sage, finely chopped
Serve on creamy mash (I made kumara and pumpkin mash) and greens of your choice (I fried up some finely shredded cabbage and broccoli in some olive oil and added a splash of red wine vinegar and salt & pepper to taste)
From the kitchen of One Perfect Bite. Sprinkle with cheese and serve. This year I'm going to serve this apple and pear concoction with a red wine vinaigrette
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