Archive | June 2013

Tip of the Month – No More Tears!

Google ‘how to chop onions without crying’ and you will get loads of different suggestions; from freezing your onions for 20 minutes beforehand (who has the time to do this?) to wearing an eye mask (how weird will you look?).  If you are like me, you may have tried many methods and failed dismally.

But one wet weekend in the UK I was watching ‘Saturday Kitchen’ on the BBC and I heard the best tip of all  – make sure your chopping KNIVES ARE SHARP.  Blunt knives equal tears.  Sharp knives equal NO tears (unless of course you cut yourself on your newly sharpened knife!)

So after sharpening my knives I gave it a go, and it worked!  No tears (and thankfully no cuts to my fingers either). So my thanks go to chef James Martin for this marvellous tip and saving me a lifetime of tears.

Of course, you could always get somebody else to chop them, that works too 🙂



A lazy afternoon at Yangarra

YangarraA warm, roaring, welcoming log fire is what greeted us at Yangarra Wine Estate when we stopped off at their cellar door recently.  Situated at 809 Kangarilla Road, Kangarilla, the cellar door has a beautiful room (with said fire) and a lovely deck to enjoy the view over the estate.

Yangarra offers a different experience to what my usual visits to a cellar door are like.  Continue reading

Snack time

I have just discovered Peanut Butter and Honey sandwiches.  It sounds so wrong, but it tastes so good.

Also, the addition of honey means the peanut butter doesn’t stick to the roof of your mouth, so it’s a win-win situation all round really 🙂

Jamie’s 15 Minute Meals

Jamie's 15 minutes meals

It’s been a few years since I delved into a Jamie Oliver cookbook.  I was a fan in his early ‘Naked Chef’ days, but over the years I have discovered Rick Stein, Bill Granger, The Hairy Bikers, and my personal favourite Ottolenghi.

I happened to catch the TV show of Jamie’s 15 Minute Meals, and surprisingly found myself hooked.  The meals being produced looked like food that I like, so the following weekend I bought the book, and I’m very pleased I did.

The recipes are fresh, interesting and full of flavour, and his collaboration with a nutritionist means they are good for you without feeling like ‘health food’.  Continue reading