Friday, November 18, 2011
Sunday, November 13, 2011
Ah Christmas. You spend a week in the kitchen preparing for it only to have everyone start whingeing about eating leftovers from Boxing Day. The trick to using up all of those beautiful meats ~ ham, turkey, chicken, pork ~ is to mix things up a little bit but with a minimum of effort. Everyone likes cold meat with hot potatoes, so coming up to Christmas we'll be featuring some simple yet winning ways with spuds to help you out.
Tuesday, November 8, 2011
Eucalyptus oil is wonderful for all sorts of things; as a cleaner, a stain remover, and of course, there's nothing better than eucalpytus oil for removing something sticky.
Yep. Definitely gonna need some eucalpytus oil to get that off.
Saturday, November 5, 2011
This curried rice salad tastes every bit as good as it looks. Don't be alarmed by the amount of curry that goes into the rice cooking water. The resultant curry flavour is surprisingly mild and is balanced beautifully by the orange rind, which is simmered in boiling water to bring out the flavour. You can use any seasonal vegetables (snow peas or sugar snap peas are wonderful additions) and you can substitute the mixed dried fruit with sultanas, but please try it with the mixed dried fruit at least once. It adds some gorgeously nuanced flavours. Don't be tempted to omit the orange rind, that's what makes this so special. This salad is a perfect addition to your Christmas table.