I first made this salad dressing sort of by accident. I was on holiday, and not in my own kitchen and I didn't quite have the ingredients I wanted on hand. I wanted to make a creamy-herby dressing but I realized at the last minute that I didn't have any yogurt or tahini or anything else to use for a thick, creamy dressing.Read More
There is a lot of snarky talk about truffle oil. Eyebrows raise and noses wrinkle when it is revealed that truffle oil isn't always made from real truffles. Well Girl Scout cookies aren't made from real Girl Scouts, but that doesn't seem to put anyone off. I am particularly suspect of people who are quite happy to eat truffle oil until they learn that the oil may have some synthetic flavourings in it, as described in an NY Times story about nasty, artificial, truffle oil:Read More
These are really fudgey, gooey brownies. If you are a cakey brownie person (why though? Cakey brownies are obviously inferior.) these are not for you. These brownies really foxed me at first; the original recipe called for a 9 x 13 pan and I just couldn't get them to bake properly at that size. When the condensed milk was perfectly bubbly and golden brown on top, the brownies in the middle of the pan were still oozingly raw.
I solved the problem by halving the recipe, without skimping at all on the condensed milk. This did the trick and I got soft, gooey, just-set brownies with a frankly shocking amount of swirly puddles of condensed milk through the bars and a crispy-crackly caramelized top.Read More
This is an easy, one pot dish. It does take a while to cook the tomato sauce, so it's excellent for a Sunday afternoon when you want to put dinner on and curl up with a book. We are having a big windstorm in Victoria and things are thumping and bumping around. It is a rather blustery day. Exactly the sort of day where you should slowly cook something on the stove that will fill your house with the best garlicky-tomato smell while you hide out under a blanket and listen to the wind rattle the windows.Read More
I was cleaning out my freezer and I found the last of some of last summer's blackberries buried at the back. A little sad and freezer burned, but still just about salvageable. The perfect opportunity to try the schlumpf from the excellent cookbook A New Way to Dinner that I have been wanting to make since I got the book.Read More
I always loved tahini dressings I tried when other people make them, and I always thought they were kind of bland and disappointing when I made them. But I discovered that the answer is to just throw all the bright, salty, umami, herby flavours I can think of into the dressing: nutritional yeast, miso, herbs, jalepenos and garlic. It was the tahini dressing of my dreams. It brightens up winter roast vegetables, but it's light and perfect for summery salads. It's also a great dip for raw vegetables or falafel. I sometimes just eat a whole sliced cucumber dipped in this sauce for my dinner. After all the energy you put into making elaborate holiday dinners, you deserve something easy and healthy. Or you can really go for it and actually put together a salad, if you feel ambitious.Read More