This Chermoulah sauce is a delight on the taste buds. It is a Moroccan recipe from Annabel Langbein’s book 'Free Range Cook'. Like many of Annabel Langbein’s recipes it is big on taste and easy and quick to make- a winning combination! You can make the Chermoulah sauce and store in the fridge for a few days, use it with chicken kebabs or like here, with prawns. This is delicious for a buffet … [read more]
Pumpkin and Silverbeet Frittatas
Pumpkin and Silverbeet (Swiss chard) Frittatas Italian Frittatas are similar to a Spanish Tortilla and in New Zealand often called a crustless quiche. Usually they are made in a large fry pan, cooked on the stove top then browned under a grill and cut into wedges to serve. They are a great lunch proving wonderful protein and tasty served with a salad. The beauty of making Frittatas in muffin … [read more]