Herbed salt

Break up a good handful of the herb of choice, such as rosemary or basil.
Place in the bottom of a mortar and pestle.
Add a good handful of salt.
Bash the salt and herb together, until the salt goes the bright green (or appropriate colour) of the herb.

You can do this with orange peel and sugar, or lemon and sugar, or vanilla beans and sugar, etc, too.

The salts and sugars keep indefinitely in a sealed glass jar (I recycle the dried herb jars from the supermarket).




Use these to top savoury dishes or sweet dishes.

Pop tarts

Pastry sheets Filling (Jam, chocolate spread, cheese spread) Flavoured salt or sugar Cut one sheet (approximately 30 cm or 12 in square) into 3 equal-ish rectangles.
In the centre of each rectangle, leaving 1.5 cm along the edges, spread your choice of jam, chocolate spread, or cream cheese spread.
Fold in half length ways.
Press edges with a fork (it looks pretty, and it seals it together)
Knife small cuts into the top, and brush with milk
Place on a greased flat tray.
For the savoury (cheese) pop tarts, sprinkle with salt (I have rosemary salt... I'll write up how to make that later). The sweet ones get a sprinkling of raw or demerara sugar.
Bake in moderate (350F or 180C) oven for 20 minutes, or until golden brown.

I use pre-made, frozen shortcrust pastry because pastry is something I just Don't Do. I can make it, I'm just lazy that way.

Sweet cardamom and cinnamon coconut rice

Wash 1 1/2 cups rice well.
Add 1 cup water, and a tin of coconut cream.
Add 2 cinnamon sticks, and 6 cardamom pods, cracked open.
stir in 3 heaped tablespoons of sugar.
Cook using the normal absorption method for rice.


In another saucepan, melt 4 tablespoons of sugar, and add a can of coconut cream. simmer gently for 5 minutes.
Serve the sauce over the coconut rice

Chicken in creamy white wine sauce

Finely chop 1 leek (leave the green part - it can be used for stocks/soups)
Chop half dozen cup mushrooms (thinly sliced)

Poach 3 chicken breasts.
Fry off the leek in a frying pan with a half cup dry white wine, until transparent.
Add the mushrooms, and continue to fry until soft (use the lid).
Remove chicken from poaching liquid (use the same white wine, with bay leaf and water) when cooked. Cube roughly.
Add fresh cream (not thickened) to the mushrooms and leeks, bring to simmer.
Toss in the chicken, and bring back to simmer.
When simmered, add enough pasta (of choice) for 4 adults.
Serve with blanched snow peas or broccoli.

Baked eggs with prosciutto

Spray a muffin tray with canola or other oil.
Preheat oven to 180C, or 350F.
Line 6 muffin holes with prosciutto.
Place some coarsely chopped green onions in the base of the prosciutto "cup"
Crack an egg into each "cup".
Bake for 10-15 minutes, or until egg is cooked.
Serve with thick, buttered toast.

Serves 3 adults, or 2 adults, 2 children