Olive oil, lime juice and delicate Spring herbs combine to create the perfect marinade for fish, atop a creamy, sweet puree of minted peas that will surprise and delight your residents. Cooking tips As fish is more delicate than chicken or beef, avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes or you will end up with ceviche. The acid in ingredients such as lemons or limes will ‘cook’ the fish if given the time….
Many of the world’s great cuisines, including French, Italian, Indian and Chinese have long exploited the power of spice to enhance the flavour profile of their dishes. Beyond flavour though, spices can also assist with digestion and metabolism. Turmeric, cumin, coriander, fennel, mint, black pepper, dried powdered ginger, cardamom, cinnamon, nutmeg and cayenne are just some of the spices reputed to cleanse toxins from the body and prevent digestive disorders such as gas and bloating. In their chemical compounds, spices are both hydrophilic and hydrophobic in different parts and ratios,…
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad. With an ingredients list of flour, oats, golden syrup, coconut, sugar, butter, baking soda and no eggs, the biscuits kept beautifully for the long journey by ship overseas. As popular today as they were almost a hundred years ago, Anzac biscuits have found new appeal as a tasty crumble paired…
Summer hasn’t quite left us yet but there’s a definite chill in the air. The perfect time to celebrate the mighty tomato, rich in vitamins and sun-kissed sweetness. But what about a creative take on the humble tomato soup? Add a little heat and spice with curried croutons and a protein punch from lentils and – voila! – you’ve got a hearty, warming and delicious meal. Adapts beautifully as a pureed soup for those on texture modified diets. Enjoy this recipe…
We’d love to think there’s a little bit of Irish in all of us when it comes to St Patrick’s Day and enjoying traditional fare like Shepherd’s pie, Irish stew, soda bread and corned beef. But the irony is St Patrick wasn’t Irish either. He was born to Roman parents in Scotland or Wales around 375AD. The saintly chap is credited with bringing Christianity to Ireland after surviving quite an exciting earlier life of being kidnapped by pirates and being…
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