Let’s talk about Sauce.

We don’t think much about sauces until we get a bad one. You know that packet flavoured gloop thrown on top of an other wise good Parmi? A good sauce should add flavour, moisture and visual appeal. Sauce is a French word taken from the Latin Salsa, meaning salted. In the days before refrigeration, whenContinue reading “Let’s talk about Sauce.”

Turmeric Lentil & Lemon Soup Lens culinaris – Lentil

The humble lentil, it always reminds me of Neil out of the The Young Ones which will only make sense to a certain age group. I hope that we have progressed from Mike, Vyvyan, Neil and Rick’s kitchen onto incorporating more lentils into our diet. As a head and neck cancer patient I was (asContinue reading “Turmeric Lentil & Lemon Soup Lens culinaris – Lentil”

Are you thick? My morning smoothies and using a spoon.

My morning smoothie has become a ritual, and I have gone from disliking smoothies to actually missing them if I can’t access a blender or ingredients. I have got this one down to exactly how I like it with just the right amount of sweetness and protein. It sits around the IDDSI level 2 orContinue reading “Are you thick? My morning smoothies and using a spoon.”

I say tomato …

Tomato Concasse a fancy way of saying tomato sauce but with no skin, no seeds no kidding! you can watch how I do it here Skinning a slippery tomato Ingredients 1-2 kgs of fresh ripe tomatoes ( use as many as you like to make a beautiful summery sauce to freeze) Method Score (cut aContinue reading “I say tomato …”

You say Sformato I say …

The beautiful thing about dysphagia is that it makes you experiment with food and sustenance. Dysphagia (difficulty or discomfort in swallowing – to put it mildly) means you have to get creative about how you nourish your body and you are limited by what you can swallow without choking, coughing or aspirating. Enter Sformato aContinue reading “You say Sformato I say …”

Pea & Ham Soup

Ingredients 400 grams split peas (use yellow or green) 1 large onion diced 2 carrots peeled & diced 500 grams of bacon bones or small smoked ham hock ( approx. 700 grams) 3 litres of cold water ( I use filtered) 3 cloves garlic peeled 1 bay leaf 1 generous sprig of fresh thyme FreshlyContinue reading “Pea & Ham Soup”

Japanese Dashi Stock/Broth

When living in Saigon, I was fortunate enough to reside in the Japanese quarter in a residence called Bon Bon. Wandering the streets provided all number of Japanese eateries and the food was delicious, highly nutritious and affordable. My lovely friend Mandy Hall provided some fermenting inspiration this week and so I made a tripContinue reading “Japanese Dashi Stock/Broth”

The trouble with Dates.

In an effort to shake off some COVID/isolation/postcancer healing blues, I took myself across town to the beach for a run through the fog. On the way home I detoured via the wonderful Adelaide central market to pick up some ingredients I was missing from my asian pantry. Wandering through shelf after shelf of foodContinue reading “The trouble with Dates.”

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