Author and Advanced Accredited Practising Dietitian (AAPD), Sue Radd, has fond memories of climbing sour cherry trees, and watching her grandmother at work in her kitchen and garden in Croatia. She says her grandmother always taught her the value of homemade food and "unsprayed" produce.
It's another scorcher out there, and I have enjoyed not one but two swims today. I've been meaning to share a stone fruit dessert recipe with you, but truth is the only baking I'm doing lately is when I am lolling about in the open air swimming pool, soaking up some delicious Vitamin D from the sun.
A few days before the festive season, we watched the Simply Nigella Christmas Special on the ABC. One of the dishes Nigella prepared in that episode very much appealed to the both of us.
Seeing trays of deep-red heirloom tomatoes showcased at local greengrocers takes me back to summertime in the 1960s, when my father, András, grew a meaty and flavoursome Hungarian Oxheart variety from seed.
The 1970s are long gone, which means that entertaining a group of friends no longer means slaving in the kitchen over a hot stove for hours (if not days) before the event. I'm mentioning this because, no doubt, there are those who are already in a flap about 'the big day' that's so quickly approaching. Yes, you know what I'm talking about. I can see you nodding!
'Sweet potatoes are a commonly used soul food ingredient in the South,' writes Lance Rosen in the introduction to his recipe for a luscious-looking sweet potato pudding in his book, Temples of BBQ.
Cauliflower, baby spinach, hazelnuts and at least a couple of different kinds of cheese are among the ingredients that I always have at hand in the refrigerator.
In this tech-driven, crazy-busy era, I feel that the mantra: 'the simple things in life are often the best' is particularly appropriate and a relatively good one to bear in mind daily as we rush from one agenda item to another.
‘Ah, polenta. In Europe, during and after the War, we ate it almost daily. And it was good,’ my late father told me over dinner one evening many years ago.
There was a time when I thought that life was too short to be bothered with roasting chestnuts at home. Sure, I enjoyed buying bags of them, steaming hot and freshly roasted, from sellers at market stalls - but had struggled with preparing them myself. And then I discovered that there are different varieties of chestnuts, some of which are easier to peel than others.
Hello. I'm Liz, the writer, cook and traveller behind 'Good Things'.
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes.