Pickled Chillies

pickled chillies 4

I first discovered pickled chillies at my local Chinese restaurant here in Zurich. Yes, Zurich. Despite having grown up in Australia where south-east Asian food abounds, and despite my countless trips to Asia since I was a wee tot, I only came across this delightful condiment during what would be the first of many stir-fries that I like to indulge in frequently at my local because I’m rather terrible at making stir-fries at

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Orange & Ginger Marmalade

orange marmalade

The end of summer has meant some frantic jam-making sessions in my kitchen, trying to preserve as much of summer as I can into little glass jars. I have made several batches of Peach & Raspberry Jam, as well as a simple apricot jam (using my recipe for Apricot & Vanilla Jam but omitting the vanilla this time), not to mention the Strawberry Jam which has been disappearing as fast as I make

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Scones with Strawberry Jam

scones 4

On a recent trip to London, I was reminded of my fond affection for Devonshire Tea, essentially a scone served with jam and cream. In fact, my desire for a daily scone fix made me brave enough to venture into a café on my lonesome most afternoons, just so I could sit down to a proper cup of tea with a plate of warm scones. There is nothing more restorative if you have

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Rhubarb Compote

rhubarb compote 2

I always look forward to seeing the vivid pink of the forced rhubarb at this time of the year, its season generally lasting from January to March in the northern hemisphere. After this time, the more common rhubarb can be found in abundance with its ruby red stems and green tops. I love to have a jar or two of rhubarb compote in the fridge, which makes for a great accompaniment to have

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Cherry Tomato Relish

cherry tomato relish 12

Having now shared one of my favourite meat pie recipes, it’s only fitting that I also share my all-time favourite tomato relish recipe. This recipe comes from Donna Hay magazine and, like most of her recipes, it is super quick and super easy to make. I make it so regularly that I doubt I will ever try any other recipe, lest it disappoint me. I love this cherry tomato relish served with anything from

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Peach & Raspberry Jam

Peach & Raspberry Jam

To continue on from my recent foray into the world of jam-making, I tried my hand at one of my favourite fruit combinations for jam – peaches and raspberries. And the result? Truly delicious! I need to buy me some more jam jars …

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Apricot & Vanilla Jam

Apricot & Vanilla Jam

Given the amount of jam which my husband and I go through (about 1 jar of Bonne Mamam per week), it’s rather surprising that I only recently got into jam-making. For a long time, I always thought that you needed a gluttony of fruit in order to make jam. And in Switzerland, a gluttony of fruit comes at an extortionate price. I recently had some good friends from Germany come to stay with

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