Engaging children with nature, the outdoors and food
Every now and then I get things right on the cooking front. This generally occurs when I don’t follow a recipe and use up whatever needs eating in the fridge. And so it was last weekend. With the weather finally starting to cool and winter making itself felt (thank the God of Small Things), it was time to make a pie and I ... read more
Thursday last at about 2.00pm, I found myself in the drive-through section of McDonalds with four designer dogs and my mate Kayte. I should never be surprised, as it is a strict requirement of hers that we do so whenever we head to my farm as she is somewhat addicted to cheeseburgers. On the other hand, I always bewilder her, as my ... read more
A few people have asked for my recipe for mushroom frittata. It makes the perfect quick lunch or light dinner and is also great to make for a "take a plate" function. I made a large frittata so halve the quantities if you are making in a small dish. If you want to beef it up a bit, consider adding some bacon or fresh ... read more
Many people believe that Ceviche originated in Spain once citrus fruits had arrived in Europe. Although, most food historians agree that it is far more likely it has its origins in Peru or Ecuador. I really don't care where it comes from, I just know that I love to eat it. It is such a super tasty, healthy and clean dish and takes ... read more
Do your kids like pulses? Mine aren't mad about them but once upon a time they made this warm salad and scoffed the lot. I tend to sneak it into our family cooking routine once every couple of months. Lentils are an excellent source of fibre, iron, potassium and a stack of other goodies so are well worth always having on hand and ... read more
All the rain of late in Sydney has reminded me of a recipe I shared way back in 2012 because then it was also a soggy start to October. Funny how one's brain works. The recipe is for a creamy (without cream), delicious and totally irresistible garlic soup. I used a recipe by Heidi Swanson over at 101 Cookbooks who in turn had adapted ... read more
Want something that you can keep in the fridge for weeks and add to just about everything? Then you need my pickled Red Onion recipe. Sweet, sour, crunchy and fragrant ~ it's the bee's knees. [amd-zlrecipe-recipe:32] The pickling process will develop over a few hours but it's even better if you can wait 24-48 hours before ... read more
I want to share with you part of a speech given recently by Dr Briony Scott, Principal at Wenona in Sydney. Every time I listen to her I am left feeling exceedingly grateful that there are educators such as her whose passion and intellect are guiding girls. Here's some of what she had to say to over 200 15-year old girls... Turning ... read more
During the winter months I begin to crave offal. I'm not sure why ~ you can call me weird if you wish. Maybe it's the lack of sunlight, the blustery cold days, a lack of iron. Whatever the reason I'll often make a simple pate to have on hand in the fridge. Do give this recipe a try. It's easy, is good for you (liver is considered a ... read more
Back in 1991 I was living in London. My sister and I took a small apartment in Vauxhall, which was a notoriously scary and often dangerous suburb, but it was all we could afford. Men (and occasionally women) wandered the streets at all hours of the day swilling Tennents XL lager out of paper bags begging for beer money and then abusing ... read more
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