We're having kale and hot smoked trout and salmon salad, with lemon and seeds and green beans and puy lentils and Parmesan. It's an easy, filling meal which is great for lunch the next day. Still and all, it's the jonquils in the kitchen which have me all captivated and distracted tonight. What smells good... Continue Reading →
Do plums and fish and the tango go together? YES! Brisbane acupuncturist and home cook Margi Macdonald invites you to make this piquant autumn relish, and enjoy some mighty fine music.
Adapted from Rena Patten's recipe in Quinoa for Families Rena notes you can also make muffins with the recipe 3 large zucchini (courgette) 1 onion Flat leaf parsley and other herbs (you decide) 6 eggs 1/3 cup e.v. olive oil 1/3 -1/2 cup parmesan or similar cheese Dried chilli flakes ( just a few or... Continue Reading →
...make Grape Bavarian Cream Adapted from Jane Grigson's recipe 1/2 kg (1lb) green seedless grapes 125g (4oz /1/2 cup) caster sugar (I used raw, golden Aussie castor sugar made from sugarcane, and I'm sure it added a delightful honey note) 4 leaves of gelatine (lacto-ovo-vegetarians, let us know what you'd use. I found a so-called... Continue Reading →
I'm partial to the unctuous luxury of a perfectly poached egg, and the ritual of the poaching process. I slide the eggs into shallow water in a wide pan, with a little vinegar in the shimmering, less-than-a-simmer water. What's your favourite method? And a confession: I cheated when I poached this one. Eek!
Margi Macdonald - Brisbane natural therapist - is thinking about soup, and vegetarian music.
Brisbane acupuncturist Margi Macdonald explores some delightful uses for fresh pomegranates and learns that the juice stains everything.