Scallions are what I call Spring Onions You can use the white and the green parts in recipes or just eat them raw. Spring Onions have a sweeter, milder flavor than mature onions and are a bit stronger than chives. The white part has more flavour than the green leaves. The tops of these green […]
Put that in your Pipe
Lapsang Souchong is smoked, as are lots of cheeses, salmon, hams and plums. And that’s just for a start. But I didn’t expect to see eggs joining the list. So here’s a surprise at the Queen Vic Market. How could I resist the lure of a smoked goog? I bought half a dozen and boiled […]
Slow Cook Pork and Red Cabbage
Whether it’s grilled chops, roast legs or braised ribs, pork has been popular since Ancient Roman times. You can’t go wrong with a nice piece of pork. But why overlook the pork neck? It’s a sweet, flavoursome cut and in the climate of ever escalating food prices, a frugal choice for a family dinner. Cooked […]
How to sterilise jars
Heat oven to 280F / 160C fan/gas 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them. You can also sterilise in the microwave. Wash […]
Onion Chutney
Chutney makes a nice gift. Easy to make, inexpensive and shows that you put some thought in. After all, isn’t that what a gift is about? Onion chutney is really quick to make, no hanging out over the hot stove for hours. There are no strong spices to make the noses of grandchildren wrinkle. Make […]
What to do about Xmas
The Australian Retailers Associations warns that a miserable Xmas is on the way. For them, yes. People aren’t spending and why is this a surprise? It shouldn’t be a surprise at all for the ARA who helped persuade the government to get rid of weekend penalty rates. “If Australians aren’t feeling wealthy they will spend […]
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