Classic British Potted Shrimp
A Tudor classic that won over Ian Fleming and James Bond: tiny shrimp sealed under golden spiced butter, made for warm toast.
Fried Zucchini Rounds with Yogurt Dip
Crispy breaded zucchini rounds, best eaten hot alongside a cool herbed yogurt dip.
Kiwifruit and Avocado Salad
Kiwifruit and avocado over greens with tomatoes, olives, capers and dill, dressed with olive oil, vinegar and lemon zest.
homemade cheddar cheese crackers
My kids grew up on goldfish crackers – they were the perfect size for little hands. These crackers have been around since before I was born. Kids love them. And what’s not to like? They’re cute fish and if you look closely, have an eye and smile imprinted.
diy iced coffee – better than starbucks!
Last Friday it was a scorcher of a day. It was also the last day The She Shed team of five women would finish landscaping our front garden. The work from start to finish took six days and boy, did these women work their socks off! There were only a couple of days where the…
fried cheese curds (oh baby!)
Move over fried mozzarella sticks, there’s a new kid in town! Fried cheese curds are the bee’s knees! What are cheese curds, you ask? When cheese is made milk is pasteurized and cooked until the whey separates from the curd. The curd goes into a mold and pressed to create a wheel or block of…
grilled spring onions – make it tonight!
If your local farmers’ markets are open, go, and celebrate all things local. Now is the perfect time for seasonal produce and one item in particular that you may not have considered is the humble Spring onion. Not sure what Spring onions are?
Barley Salad
Barley tossed with grilled zucchini, bell pepper, tomatoes, radish, avocado, olives, capers and basil in a white balsamic dressing.
Breakfast Wrap
Breakfast on the go in 10 minutes: eggs scrambled with green onion, sun-dried tomato and feta, rolled in a warm pita. Tuck in a few slices of avocado or a spoonful of your favourite sauce and make it your own.
how to build a charcuterie board
Charcuterie has its origins in France and the word means a pork-butcher shop. While the original translation refers to pork, today’s charcuterie can include other types of food, such as duck, cheese, pâté, fresh or dried fruit. Think of charcuterie as a starter course or as the centerpiece when you have your family and friends…
Fiddlehead Salad
Fiddleheads with asparagus, artichoke and feta, finished with fresh dill and sun-dried tomatoes.
Rhubarb Simple Syrup
A rosy spring twist on the classic, with fresh rhubarb steeped right into the syrup for cocktails, lemonade, or iced tea.
Farinata
A thin, savoury chickpea flour flatbread from Genoa, crisp at the edges and simple to make.