by Ag | 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...
by Ag | At The Hearth
Tapas are small portions of hot or cold food. The tradition is believed to have started in Andalusia (a region of Southern Spain) where it is customary to “cover” the wine glass with a saucer to keep the flies out. Originally, small, free tapas were...
by Ag | Recipes
This is so moreish and I know such a variety of ways to use it. All the times we made this in a cooking class, everyone enjoyed it. Try some spread on fresh bread with a soft cheese, or toasted bread, brushed with olive oil. It can be spread on a pizza base and topped...
by Ag | Recipes
I suggest approximately 80 grams of hot chillies, depends on personal taste. The red capsicum is for body, some can be quite thick and heavy, but sometimes they are not as fleshy. 1 large or two small red capsicum 50 – 100 g hot chillies 3 cloves garlic 1 onion...
by Ag | Recipes
Serves 8-10 as a starter or 6 as a main course which is usually a long late lunch with a nice bottle or two of red and/or white wine. We use a big cast iron wok to cook paella and left overs are just as delicious the next day. Garlic 1/2 cup extra virgin olive oil 1...
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