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Nectarines poached with Star Anise

by | At The Hearth, Recipes

Good Old Fashioned WHITE nectarines – straight from the (friend’s) tree. Wash Cut and just slip off the stones Place in a pot Drizzle or dollop a couple of tablespoons of honey Sprinkle with a few Whole Spice Top with the Star Anise Put on a gentle low...

Sun Dried Tomato Pesto

by | Recipes

To make your own oven-dried tomatoes: 20 or so ripe (egg-shape) tomatoes, halved/quartered lengthwise Salt Extra-virgin olive oil Preheat the oven to 200 degrees. Place the tomatoes, already cut, on a baking tray. Drizzle on a generous amount of olive oil, season with...

Spicy Roasted Tomato Sauce

by | Recipes

Preheat the oven to 200 C 2kg ripe tomatoes (cut in wedges) 1/2 cup olive oil 4 tbsp balsamic vinegar 4 tbsp runny honey 4 cloves garlic (chopped) Oregano (basil in summer) 1 teaspoon dried hot chilli (more if desired) 1 teaspoon each of Salt & Pepper   Cut...

Salmon Chorizo Frittata

by | Gluten Free, Recipes

This delicious frittata came about because we had a piece of leftover baked salmon and an abundance of zucchini.  It makes a perfect brunch or packed lunch with a simple salad at this time of year with lots of tomatoes and basil. The chorizo adds spice so… easy...

Zucchini Pickled in White Wine Vinegar

by | Recipes

If you have lots of zucchini at this time of the year, here is a pickling recipe to keep them crispy and tasty. Cut the zucchini in half then half again and then slice thinly and place in a colander.   Sprinkle generously with salt. This will draw out the moisture of...

Fennel

by | At The Hearth, Recipes

I love fennel! It is crunchy and slightly sweet and has an aniseed flavour.  Fennel is most often associated with Italian cooking, but other than soup, my family did not cook it. We used it in salads and cut it into little quarters, sometimes served on a cheese...