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Pork bits Hawaiian

13 Mar

pork bits Hawaiian

“Are we having Hawaiian pizza for dinner?” my daughter asked when she got home from school.

She was in the zone – I was making pork bits Hawaiian, a childhood favourite of mine that I hadn’t thought of in years. Continue reading

Onion-tahini sauce

31 Oct

Onion tahini sauce is a legacy of my student days, when I would make this dish most weeks.

And not just because it was dirt cheap. The tahini, cumin and soy sauce come together in an unexpectedly delicious, savoury, satisfying way, delivering a wallop of what I now know to be umami. Continue reading

Sweet potato fries

24 Aug

Sweet potato fries

When the girls were small, I’d usually have a bag of oven chips in the freezer to serve alongside fish fingers and peas when they had friends round for tea.

Now that our fish finger days are behind us, I almost never make chips (oven or otherwise), but I’ll occasionally rustle up a tray of sweet potato fries. Continue reading

Israeli couscous, squash and preserved lemon salad

16 Feb

Israeli couscous, squash and preserved lemon salad

Israeli couscous, butternut squash and preserved lemon are an excellent combination of tastes and textures. This salad is a recent happy addition to the family dinner rotation. Continue reading

Breakfast burrito

8 Feb

breakfast burrito

On Sundays, we generally have a cooked breakfast (though it’s often noon by the time we sit down to eat it).

It’s often a full-on fry-up, heuvos rancheros, eggs benedict, or a homestyle egg McMuffin. But over the last year, these breakfast burritos have shouldered their way into the rotation.

Having experimented with different fillings and methods, I’ve pretty much settled on the version below: spicy hash brown potatoes topped with a fried egg all wrapped snugly in a warmed flour tortilla. Continue reading

Bloody-Mary-infused cherry tomatoes

16 Oct

cherry tomatoes marinated in vodka

The idea for these delicious little tomato-vodka flavour bombs comes from from the Epicurious website, (via my godmother).

The original marinade involves sugar and vinegar (and is lovely). But as soon as I tried one, my thoughts turned to Bloody Marys. Continue reading

Gypsy soup

10 Sep

gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

Continue reading