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Our daily bread...with a difference
Bread, in one form or another, has been one of the staples of life throughout the world through the ages, from the primitive flatbreads baked on stones over an open fire to today's sophisticated varieties.
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Marvellous Milk Puddings
We're all reeling from the escalating price of milk, but it's worth bearing in mind that milk is still relatively cheap and, in nutritional terms, good value.
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Afternoon Tea
“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”
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Lamb for Easter Celebration
A delightful little book “Capon on Cooking” by a rather unusual American Episcopal priest who contributed culinary advice in the New York Times and Newsday magazine, has this to say about Easter...
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The answer's a lemon!
We always seem to focus on St Valentine’s Day in February which is a delightful celebration of love in every way, but this year we thought we’d look at another February festival just for fun.
1 commentSmoked Fish for Summer Meals
Smoked foods add great variety and interest to our cooking.
1 commentChristmas Favourite
Christmas just wouldn’t be the same without Christmas mincemeat pies. Nowadays ‘mincemeat’ it is a spicy mix of dried fruits and chopped nuts.
1 commentFish for the Family
ish should be and integral part of everyone’s diet; it’s full of goodness and helps maintain a balanced eating programme.
1 commentRing the changes with legumes
Particularly towards the end of winter, it's sometimes difficult to vary the menu and, it's common to get fed up with the same old, same old...
1 commentFill the tins for the family
There’s always someone in a family home looking for something to eat, whether it’s for morning smoko, with the lunchtime cuppa, for afternoon tea or when the kids come home from school hungry…and lots of times in between.
1 commentIt's Pie Time
We’ve been familiar with pies since our childhood – Little Jack Horner in his corner pulling a plum out of his Christmas pie.
1 commentThe Roast Reigns
As Gail Woodward says in her book review column this month, it’s that time of year for warming and hearty roasts.
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