This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Easy light lunch that is full of flavour.
This simple meatless Italian dinner is pure comfort food. The bow-tie shaped pasta is perfectly matched with rich and buttery Parmesan sauce.
Fasoulia really hits the spot on cold, winter days. An Arabic delight.
I like to make a batch of these and let them cool to pop in the freezer to reheat at a later time. When you’re in a pinch it’s nice to have a ready made meal on hand.
A great way to use up the glut of feijoas. Wonderfully aromatic too! Makes about 3 litres.
This is a 2 step easy chutney with a bit of a bite. It disappears fast in our household.
These are the simplest things you’ll ever bake – no mixer needed, just a bowl & spoon. If no feijoas, swap out the fruit & flavours for one of the variations below.
Pronounced fay-ZHWA-dah, this is another of those big, hearty, meat-and-bean stews that is the national dish of Brazil.
Foeniculum vulgare is a hardy perennial native to Southern Europe and has been used as a spice, herb and vegetable for thousands of years. Grows wild on the roadsides throughout New Zealand.
Salty, creamy, asise flavoured nibbles. Bouchées in French means mouthful.
An annual whose Latin name means "Greek hay". Native of western Asia. Used in Indian cooking and the manufacture of some oral contraceptives.
We have taken the traditional Italian Sunday gravy and upgraded it by blending raw chicken livers into the uncooked meat mix.
This well-rounded pasta dish is all about timing. Boil the sugar snap peas in the pasta water while the salmon cooks in a frypan, to cut time.
Top with grilled chicken for a complete meal or use as a dip for bread sticks. Add more spinach or leave it out. I like adding lots of garlic. For a thicker sauce, add more cream cheese.