UGLY VEGETABLES ARE PERFECT – Roasted Carrots with Yoghurt and Tahini Sauce

I was reading TIME magazine this week and in one of its articles they mentioned a food trend for 2017, and in very big letters it said … ugly vegetables go mainstream. This article caught my eye and to my surprise when I went to the supermarket I found these carrots that just fitted the bill.  They were not pretty, labelled in a funny … Continue reading

A MATCH MADE IN HEAVEN – MANCHEGO CHEESE, NECTARINES AND JAMON SERRANO SALAD

  INGREDIENTS 8 slices of Jamon Serrano 4 Nectarines, firm, cored and cut in quarters 1 tablespoon olive oil 1 tablespoon brown sugar salt to taste Manchego cheese, cut into slices INGREDIENTS FOR THE VINAGRETTE 2 tablespoons olive oil 1 tablespoon tarragon vinegar 1 tablespoon of honey 1/2 teaspoon Dijon mustard 1 teaspoon fresh tarragon, finely … Continue reading

A SPECTACULAR SIDE DISH FOR YOUR THANKSGIVING MENU – CANDIED PUMPKIN

A rich and silky dish to serve with your turkey slices. INGREDIENTS 1/2 kg pumpkin, peeled and sliced crosswise (Jarrahdale, buttercup, sugar pumpkin) 1/2 cup unsalted butter 1/2 cup brown sugar 1/2 teaspoon ground nutmeg 3 cinnamon sticks 3 thyme sprigs 1 teaspoon salt 1 orange, thinly sliced into rounds METHOD 1- Preheat the oven to 180C. 1- In a … Continue reading

THE ULTIMATE SIDE DISH FOR THANKSGIVING- BUTTERNUT SQUASH AND SAGE BAKE

I can’t image a week without eating butternut squash or pumpkin during the fall.  These are inexpensive at this time of the year, easy to cook, and delicious.  This recipe is one of my favourites. This bake can be served with beef, chicken, pork, turkey and kangaroo … yes, kangaroo!!! INGREDIENTS 1 medium size butternut squash 2 cups of cream 10 sage leaves salt to … Continue reading