Antique Noritake
Crème Fraîche
Click Photo to View Larger Image Crème Fraîche This Recipe Makes Two Cups With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery. With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with [...]
Elegant Purple Cabbage Salad
Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens [...]
Baby Beet, Steamed and Dressed
This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting [...]
Baby Beet, Steamed and Dressed
This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting [...]
