Cutting back an unruly rosemary bush that was over-reaching itself in the garden has left me with an abundance of fresh rosemary. Besides incorporating it into our last few meals, I made a bottle of rosemary syrup to drizzle over apple-based desserts, and use to glaze my next rosemary loaf cake.
I then got the idea of making a rosemary-based cocktail… An internet search turned up this rosemary gimlet on David Lebowitz’s website.
Having tried it his way, I decided that I prefer mine with a higher proportion of lime juice and rosemary syrup to gin. That way you can have two…;-) Continue reading
There are so many versions of chicken tortilla soup – some light and lime-fragrant with bits of chicken and tiny squares of tortilla like some sort of Mexican miso soup.
Others so packed with meat and beans and peppers and tortilla strips that you could do the perform a Mexican hat dance on the surface. Continue reading
A few weeks ago, I made a batch of chilli chocolate brownies to serve after a Mexican meal. While they were tasty (it’s hard to find a brownie I don’t like), the chilli flavour didn’t feel quite right at that point in the evening.
That sparked the idea of making margarita brownies (it’s also hard to find a margarita I don’t like…) Continue reading
Peaches and basil both say “summer” to me – and in this peach-basil sorbet they can say it together…
I made this sorbet with those little flat white peaches that have been appearing in the shops the last few years. The lovely rosy colour was a pleasant surprise – the result of leaving the skins on the peaches when I puréed them. Continue reading
This quick cabbage and carrot salad is a pared-back, vegetarian take on goi ga (Vietnamese chicken salad). It’s a nice accompaniment to a piece of simply grilled fish or chicken.
Spicy, creamy with coconut milk, and the most gorgeous deep yellow colour, this Indonesian squash and spinach soup is loved by the whole family. Plus, we have prawn crackers with it (served in individual bowls to avoid disputes over who’s had too many).
The original recipe comes from the Sundays at Moosewood Restaurant cookbook.
The twelve cocktails of Christmas
#5: The Scarlett O’Hara
Cranberry juice is the reason the Scarlett O’Hara makes my Christmas cocktail list – plus it’s very tasty. It’s also a good way to use up any Southern Comfort you may have lurking at the back of your drinks cabinet.