Category Archives: Back to basics

Dry Coleslaw Recipe

Follow my blog with Bloglovin   Dry Coleslaw Recipe I can’t believe a month has passed, Christmas is over, and so is January. I blinked and they were just gone. Must be the downside to getting older. Time flies. When all the other food bloggers are busy posting food for Australia day and ramping up for mother’s day and Easter, I am just over here thinking, I have so much work on and I am going to be out on

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Easy herb Vinaigrette

  Easy herb Vinaigrette, you will never want to buy a store bought pre packaged vinaigrette again after making this. Vinaigrettes are incredibly easy to make and very cost effective. I personally like to use a flavorless oil such rice bran/sunflower/safflower or extra -virgin olive oil. You can use either a powdered mustard or ready made. A flavorless oil allows for  the flavors of the herbs and garlic to really come through. And of course you can use any herbs

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Basic Cheesecake ~ Edmonds Cookbook

Basic Cheesecake This is basic cheesecake recipe from the Edmonds cookbook. I find you can add and adapt it to suit your mood and taste at the time. I added more lemon juice and more lemon rind, which I chopped chunky because we like lemons, and they are our lemons. (not sprayed) In the past, I swapped out the sour cream for mascarpone, quark, and cream cheese just depends on what I have in the fridge at the time. You

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Baked Beans

Baked Beans   Traditionally beans were slowly baked, cooked overnight in hot coals in a fire pit. Fast forward to present day, not many of us have a fire pit in our yards. Some of us don’t even have yards. So you want beans fast, and you want them easy. Break out the pressure pot/cooker, a marvellous invention. They were invented in1679, the French physicist Denis Papin. Bet you did not know they were that old. Cooking under pressure with

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Chicken Broth the Mycook Premium Way

Chicken Broth the Mycook Premium Way   Chicken stock is a staple in the kitchen. It is easy to make. My favorite way to make stock is way my mum made and my grandmother and every generation before, and it is how I was taught. And that is on a wood stove, Big stock pot, some chicken and a few simple flavorings, a big lump of hardwood, shut the fire down and let just simmer away for a few hours

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