SPRING AND GOOD SLOW HOME COOKING
Autumn is here an excellent time for gathering together with friends and loved ones for meals before the winter chill sets in. I hope you have fun exploring some of the recipes below and let me know how you enjoyed it.
As the late Crocodile Hunter, Steve Irwin used to say: “Eat dessert first!” so I’m giving it top priority right here. Have you tried my Cherry Chocolate yet? It’s a jar of brown, gooey, sweet and sublime dark cocoa festooned with plump, tart cherries. Whip up an easy Cherry Chocolate Brownie that your guests will never forget or try this decadent Cherry Chocolate Pavlova which never fails to impress.
Back down to earth after the sweet sensations, I’d love for you to try my Caramelised Apple Cider Vinegar. It’s especially good with fresh spring greens. If you serve up these Caramelised Brussels Sprouts, I bet you’ll have people asking for seconds. It’s also amazing in a potato salad, mixed with Kewpie mayo and of course, it goes so well in a Waldorf Salad, thanks to the tartness of the apple.
If you’re looking for some inspiration to add extra flavour to your usual repertoire of dishes, I’d like to suggest my chutneys. Each one has its own personality and can be used in dips, on cheese platters and on sandwiches that use up your spring leftovers. Date & Tamarind Chutney pairs beautifully with soft cheeses and is superb with roast chicken. Combine Eggplant Kasaundi Chutney with some natural yoghurt and drizzle it over your burgers and wraps or trust me and try it on a pizza!
With a jar of Zingy Tomato Chutney, you can make a lovely vegan chickpea dish or transform a fish burger. And my Green Coriander Sauce brings a wonderful herbaceous freshness to vegie dishes, lamb and chicken. Add a spoonful to your potato and leek or minestrone soup, stir it into a tagine, dress boiled potatoes or mix it into the mince for your koftas or meatballs.
For a real celebration dish, a Spring Lamb or Goat Biriyani is always well received. My Rogan Josh Simmer Sauce makes it easy and there are tons of ways to customise. Start with this Quick & Easy Biriyani Curry and just swap the paste and use my simmer sauce. Here’s another sumptuous Slow Cooker Goat Biriyani that you can easily substitute with lamb shoulder.
And finally, with a jar of my Coriander Curry Paste, you can serve up a heart- and tummy-warming vegetarian curry or a stew, pie or moussaka!
I’d like to wish you all a very happy and cosy, family-filled Easter season as we head towards winter.
Lots of love, Latasha.
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