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FRESH INGREDIENTS

THE weekend cook ups are still powering along. This weekend gone it was a corn, carrot and shallot quiche – made using carrots pulled fro...



THE weekend cook ups are still powering along. This weekend gone it was a corn, carrot and shallot quiche – made using carrots pulled from the vegie patch – a chicken and creamy mustard pasta dish, served with steamed beans and broccoli, and a pumpkin, roma tomato, spinach and ricotta lasagne. I’m planning a menu of Asian-inspired dishes for this weekend.

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