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
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
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
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. I love to have a jar or two of rhubarb compote in the fridge, which makes for a great accompaniment to have at breakfast with your toast or perhaps dolloped alongside a serve of natural or Greek yoghurt.
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
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