Preserved Lemons – three ways

Like most things, there a few methods to preserve lemons.  These are two of the methods I use, plus I have included the Greek method for you to try as well. See which one you prefer.  I tend to use the Moroccan method more these days. Preserved Lemons  Cut lemons into quarters. Place two tablespoons [...]

By | 2017-07-11T15:45:50+10:00 July 11th, 2017|Condiments, Condiments, Lemons, Mediterranean, Moroccan, Morocco, Recipes, Uncategorized|Comments Off on Preserved Lemons – three ways

Stracciatella alla Roman

Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’, mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made of the liquid batter of the eggs and grated Parmigiano Reggiano being poured into the boiling stock. The egg breaks [...]

By | 2016-12-07T19:32:13+11:00 November 5th, 2016|Italian Food, Recipes, Soups|Comments Off on Stracciatella alla Roman

Date Harvest culinary tour to Marrakesh, October 2017

Morocco Beyond the Bay continues this year with many happy, adventurous travellers joining our culinary tours arranged by Cooking on the Bay and Edwina Golombek, chef and owner of the House of Fusion in Marrakesh.  A small group is about to depart at the end of August to enjoy their exotic adventure.  In these culinary [...]

By | 2016-12-07T19:32:13+11:00 August 22nd, 2016|Culinary Travel, Marrakesh, Moroccan, Morocco, Uncategorized|Comments Off on Date Harvest culinary tour to Marrakesh, October 2017

Autumn is Chestnut season

Autumn is chestnut time and they are now appearing in the fruit markets.  Chestnuts, unlike other nuts and seeds, are relatively low in calories, carry less fat, but are rich sources of minerals, vitamins and phyto-nutrients that benefit your health. Chestnuts always remind of another old favourite sung by Nat ‘King’ Cole, Christmas song, 'Chestnuts [...]

By | 2016-12-07T19:32:25+11:00 May 18th, 2016|Chestnuts, Desserts - chilled, Food, France and cooking, French food, Recipes|Comments Off on Autumn is Chestnut season

Shakshuka

Shakshuka is a popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, often mopped up with bread; is also served at other times of the day. It makes an excellent vegetable side with steak and a lunch dish served with a salad. The origins of shakshuka seem to be debatable; some say [...]

By | 2016-12-07T19:32:25+11:00 February 22nd, 2016|Mediterranean, Moroccan, Recipes|Comments Off on Shakshuka

The Moroccan Berber omelette is also known in Morocco as Shakshuka

Guest Chef Edwina Golombek, from The House of Fusion, the residential culinary riad and cooking school,  in Marrakesh, shared her Moroccan Berber omelette when she presented her Moroccan cooking classes here last year.  It is also known in Morocco as Shakshuka.  Originating in the deserts of North Africa, this omelette is served anytime of the [...]

By | 2016-12-07T19:32:25+11:00 February 22nd, 2016|Cooking classes, Mediterranean, Moroccan, Recipes|Comments Off on The Moroccan Berber omelette is also known in Morocco as Shakshuka

Spanish breakfast ‘omelette’ with eggs and bacon – recipe

This is ideal for a brunch party as the entire dish can be assembled the night before so all that’s left to do is bake it the next day. Serves: 8 500g country-style white bread, torn into 1-inch pieces ½ cup plus 3 tablespoons olive oil, divided Kosher salt 6 -8 roasted red capsicums 2 [...]

By | 2016-12-07T19:32:25+11:00 February 22nd, 2016|Cooking classes, Recipes, Spanish cuisine, Spanish Cuisine|Comments Off on Spanish breakfast ‘omelette’ with eggs and bacon – recipe

Spanish ‘omelette’ casserole with eggs and bacon

This is ideal for a brunch party, makes a great breakfast dish, side dish and dinner  as well.  It can be assembled the night before so all that’s left to do is bake it the next day. Serves: 8 500g country-style white bread, torn into 1-inch pieces ½ cup plus 3 tablespoons olive oil, divided Kosher [...]

By | 2016-12-07T19:32:25+11:00 February 22nd, 2016|Cooking classes, Food - spices, Recipes, Spanish cuisine, Spanish Cuisine|Comments Off on Spanish ‘omelette’ casserole with eggs and bacon

Anzac biscuits – the story and my recipe

I always bake Anzac biscuits for Australia Day and Anzac Day.  They are a quick, sweet, treat to make in about half an hour; they provide a wonderful activity to bake with your children and are always a yummy favourite. Anzacs are oat based sturdy biscuits, said to have been first created by the wives [...]

By | 2016-06-16T22:06:10+10:00 January 26th, 2016|Biscuits, Recipes|Comments Off on Anzac biscuits – the story and my recipe