Cuisine concepts

Haricot Beans

Posted on 11. Nov, 2011 by James.

Haricot beans. They so deserve a higher place on the shopping list. Rich in protein, thiamin, folate, iron and magnesium. Generally purchased in two forms, cooked  and canned , or the better way as a dried pulse.
The beans become easier to digest, and remove some of the flatulence related to dried beans, by pre soaking [...]

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Lemons

Posted on 21. Sep, 2011 by James.

Lemons From the wonderful citrus family. A question i ask. You awake in the morning and suddenly realize you are left with only one fruit in the world and one minute to decide what it is? What would it be? What would you choose? With some thinking, it would be hard to go past the [...]

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Beautiful Beetroot

Posted on 23. Mar, 2011 by James.

Beetroot
Beautiful beetroot has many uses and is also very good for us.
Beetroot, rich in betaine, can help with blood pressure and cardiovascular problems. Beetroot is a good source of iron, calcium and potassium. Good source also of Vitamin A, B and C.
Very easy to grow and has many simple easy uses in the kitchen. The [...]

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Relish the thought

Posted on 07. Mar, 2011 by James.

Autumn Harvest
What a fantastic time of the year it is. The summer sun has filled the garden to busting with crops producing vast amounts of sun-drenched produce. Courgettes, peppers, eggplants and tomatoes, red onions: the med range. Carrots, beetroot, early parsnips and new season’s kumara. The roots and tubers for roasting, grilling and steaming. Basil, [...]

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Ceasar Salad

Posted on 16. Feb, 2011 by James.

The Caesar Salad Of all classical dishes it would be hard to find one that has so much debate about its history and the true recipe The most recognized version of it history is Mexican restaurateur Caesar Cardini running low on food supplies, on a busy night, And putting together a dish on what food [...]

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Steaming

Posted on 11. Jan, 2011 by James.

The steaming method of cookery would  have to be the most under used  hugley efficient way to cook food there is. Be it a asian style bamboo steamer on top of a saucepan of fragrant stock or a second layer of greens on top of a pot of potaotoes, steaming is a great way to [...]

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Cured Salmon

Posted on 01. Dec, 2010 by James.

Cured salmon with caper mayonnaise
150gm rock salt
250 dark brown sugar or muscavado sugar
Large bunch fresh dill chopped
Fillet of skin on fresh salmon
Mix together sugar, salt and dill. Cut salmon in half to give to equal sizes piece. Spread salt mix on to one flesh side of one of the salmon pieces. Place other half on [...]

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Asparagus and smoked salmon salad

Posted on 14. Oct, 2010 by James.

600gm cooked, diced  red potatoes
400gm asparagus, blanched
400gm hot smoked salmon
2 spring onions sliced
Italian parsley

Dressing

50ml lemon juice
1 tsp grain mustard
100ml olive oil
Salt and pepper

Mix together  potatoes, asparagus, and salmon. Add sliced spring onions and picked Italian parsley. Mix together dressing ingredients and pour over asparagus mixture. Combine, season and serve. Serves 4

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How to poach the perfect egg

Posted on 13. Nov, 2009 by admin.

We all love them. Its probably the classic way to eat an egg. Whether soft in the middle, and covered in hollandaise sauce, as in a classic eggs Benedict, or poached and refreshed in cold water and served as an ingredients in a Caesar salad, or just done, served on buttered grain toast.. Yum!
The perfect [...]

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Mini pecan pies

Posted on 13. Nov, 2009 by admin.

Mini pecan pies
Sweet short pastry
1 cup pecans
60gm butter, melted
1 large egg
1 cup brown sugar
1 tsp vanilla essence
Line mini muffin tins with sweet pastry. Rest in fridge. Place two or three pecans in each muffin tin. Mix together brown sugar, melted butter, egg and vanilla. Pour oven pecans. Bake 15 to 20 minutes at 150 C. [...]

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