This Week's Recipe: Raw Bean Salad with Roasted Cherry Tomato Dressing — by Jessica on

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Why Raw Bean Salad? Although I relish in slow cooked stews and warming soups during winter I do, however find myself missing a fresh vegetab...

Make Your Own... Labne — by Jessica on

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Labne is a cream cheese made from strained natural yoghurt. Made from cow, sheep or goats milk, it is a delicious cheese that while rich and...

Chargrilled Parsnip Pasta with Sage and Burnt Butter — by Jessica on

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Why chargrilled parsnip pasta? From everyday bolognese to delicate handmade ravioli, pasta in any form always gets my taste buds excited. Wh...

Make Your Own... Green Goddess Dressing — by Jessica on

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A creamy dressing full of flavour, green goddess dressing was originally created in 1923 in San Francisco by the executive chef of the Palac...

Zucchini Blossom and Goats Cheese Tart — by Jessica on

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I just smile when I think about good food. By good food I mean fresh produce (preferably locally sourced), simple ingredients combined to c...

Dear Readers — by Jessica on

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Dear Readers, Sincere apologies for not posting in the last few weeks. 2010 is proving to be the year of change for me. I have started worki...

This Week's Recipe: The Ultimate Work Day Sandwich (antipasto stuffed bread) — by Jessica on

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Why Antipasto stuffed bread? Having recently started working in an office – I have up until this time worked either for myself in the pleasu...

Make Your Own... Creamed Corn — by Jessica on

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During my final year of school I survived mostly on jaffles. Golden toasted bread with oozing melted cheese, tomatoes and plenty of tinned c...

This Week's Recipe: Onion Bread — by Jessica on

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Why Onion Bread? Baking bread at home is not as tricky as most think. People relish in the art of baking cakes, cup cakes, slices and biscui...