Jan 29
Turkish delight is one of my favourite sweets in the world, in particular when flavoured delicately with rose. Rose can be a very overpowering flavour but Turkish delight and rose are made for each other – so imagine my disappointment when I went to my essence container and the bottle of rose essence I have seen …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/29/turkish-delight-butterscotch-deliciousness/
Jan 27
Silverside is one of those dishes for me that conjures up memories of coming home on a gloomy winter’s afternoon to condensation weeping down the windows while a pot boils away on the stove. It wasn’t my favourite thing to eat because it was always served with khaki tinned peas and yucky mustard sauce. Urgh! …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/27/from-yuck-to-yum-corned-silverside-and-mustard-sauce/
Jan 25
Before I start let me declare one of my least favourite things in the world. Pips. I cannot cope with pips in any way, shape or form. I love the flavour of raspberries and passionfruit for example, but often skip them because I just can’t do those darn pips. Which is why last week I …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/25/ladysmith-cake/
Jan 24
Salads are an important part of summer eating in New Zealand and it’s not a real kiwi BBQ it seems without coleslaw on the menu. Coleslaw is actually really easy to make and not as time consuming as it seems. I was looking forward to trying the coleslaw recipe on page 182. I made the …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/24/perfect-kiwi-salad-for-the-muggy-weather/
Jan 24
Ingredients 2 cups cabbage, finely shredded 1 cup carrot, grated 1 apple, cored and grated 2 tablespoons lemon juice (approx.) 2 tablespoons Parsley, chopped Salt and pepper to taste Method Combine ingredients and mix well. Add more lemon juice to taste. Note: Dressing can be added to this recipe like coleslaw dressing but the lemon …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/24/coleslaw/
Jan 21
There is nothing like fried chicken but the reality is sometimes our waistlines aren’t big fans of the extra fat calories. So any recipe that makes deliciously crunchy coated chicken gets a huge thumbs up from me. This recipe calls for the chicken to be baked on a rack in the oven so it’s not …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/21/crunchy-coated-chicken-page-146/
Jan 20
Oh flummery, what can I say… According to Wikipedia flummery was a starched based dessert popular in Britain and Ireland from the 17th to 19th century. Post world war two, Australia came up with its own version using evaporated milk, gelatine and sugar. Another variation using jelly crystals. The taste of this dessert is definitely …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/20/flummery-sigh/
Jan 19
Tarragon chicken with white wine sauce. Page 149. I must admit I can’t remember ever having used tarragon before. In fact I know I haven’t because breaking the first rule of cooking, I didn’t check to see if I had some before I started cooking doh! So after a quick trip to the dairy… Fun …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/19/tarragon-and-wine/
Jan 17
Earlier this week I was sitting down for a coffee with a friend and the topic of traditions came up – specifically the tradition of not eating new potatoes until Christmas Day. We were talking about how it was the excitement of finally being able to have those slightly minted rounds of spuddy deliciousness and …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/17/traditions/
Jan 17
Ingredients 3 egg whites 175gm caster sugar Method Preheat the oven to 140°C To prepare the baking tray wet hands with a little water and run them over the tray. Then place baking paper over the slightly dampened baking tray. Beat egg whites to a stiff peak. Continue beating and add the sugar a tablespoon …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/17/meringues/