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Posts Tagged ‘Darling Mills olives’

I’ve been really busy of late – it’s that time of year when everything gets a little frantic. I haven’t had time to write full posts for all the things I’ve been making, but wanted to share them with you nonetheless…

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I made a double batch of our very easy almond florentines

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A chick pea, potato and purple kale curry, using a curry gravy base made according to The Curry Guy’s recipe…

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I’ve been experimenting with a tamarind chutney recipe.  It’s not quite right yet, but the failures have all been very tasty…

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I combined the very moreish Darling Mills cornichons that we bought at Eveleigh Markets with mixed olives from the Cheese Shop.  When we were much younger, Darling Mills was our favourite restaurant, and the complimentary olives and cornichons were always the first item on the table…

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Finally, we made and parbaked eight pizza bases for our neighbours Bernie and Jane. Making these at home is a doddle and sooo much cheaper than buying ready made – the bases work out at about 20c each, and freeze perfectly…

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Hope you’re all having a fabulous week!  Please excuse me if I haven’t dropped by your blog for a visit recently – hopefully we’ll come up for air sometime soon!

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I adore a low key, simple meal.

Patrick popped by for a quick feed on his way to the airport on Saturday. Lunch was pulled from the fridge and pantry – San Daniele prosciutto, Darling Mills olives, fresh ricotta, onion marmalade, mesclun salad, sheep milk pecorino and, because I had just a little time, a small pat of freshly churned butter.  These were served with a loaf of homemade sourdough which I’d defrosted earlier that  morning.

San Daniele prosciutto is, in my opinion, one of the finest things ever to be made from pork. It’s soft, sweet and almost buttery in texture.  Imported from Italy, it costs a fortune, but Johnny at the Cheese Shop always looks after us, because he knows Big Boy is completely addicted to this and won’t  have anything else in his school lunches.  Yes, I know, I’m making a rod for my own back – ask me how many times I’ve been told that – although I prefer to think of it as training a discerning palate.

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To finish off the meal, Pete whipped up a batch of sourdough pancakes, served with his raspberry jam and thick cream.  Patrick was in and out the door in 35 minutes and yet, lunch felt mellow and unrushed.  I even had time to stash four jars of jam in his luggage – let’s hope US customs let them through.  And that he didn’t end up with a bag of sticky clothes…

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