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One of the hardest things to deal with when confined at home during an extended conflict or war is the abundant amount of forced free time one has on one’s hands. Here I am a week into the conflict. With my place of employment closed, I find myself rising
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I don’t know what the price of peppers (capsicum) is like in NZ, but up here in Jerusalem they are pretty cheap and a sweet, colourful and tasty side-salad option. This is a great addition to a light meal of pita and cheese, with an omelette or as part
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This one will surely take you back in time. Remember these at family affairs, on the buffet table alongside the cheerios on toothpicks and mini sausage rolls? Vol-au-vent is a charming and simple use of puff pastry or mille feuille, first appearing in France in the late 19th century. It
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Jewish festivals like the Sabbath (barring Passover) are celebrated by breaking challah bread after the benedictions and before eating the festive meal. Instead of being plaited, on Rosh Hashanah the challah bread is baked round. The round challah is symbolic of continuity or the cycle of life and, as we
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Making chutneys and preserving garden produce is a childhood memory of mine from the 1960s and 1970s. I remember Mum with her store cupboard shelves stacked to the ceiling with bottled fruits, veg, relishes, pickles and chutneys. Of course, those were the days when Auckland was crisscrossed with quarter-acre sections
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Aioli is literally translated as garlic and oil. It is a dip or condiment offered to accompany tapas, antipasti or breads. Simply, aioli is egg yolks emulsified with oil and infused with simple flavours, such as lemon juice, crushed garlic, white wine vinegar, salt and pepper (you can add whatever
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Last week you were served up scrumptious oven-fresh Viennese breakfast rolls; this week, we have the perfect breakfast topping with which to embellish those rolls. Eggs Benedict is a very classy cholesterol-rich brunch treat dating back to the middle of the 19th century. The original recipe appears in the cookbook
