Here you go, a selection of my favourite track from each album reviewed in November:
To my dearest followers
Welcome to my new and improved site.
From now on you can expect to read my reviews of only the finest.
The unrivalled, the greatest, the elite, the superb.
Nothing less, nothing else.
Here, you will find:
Recipes that fill you with a deep insatiable longing for more
Books that keep you up all night
Music that will make you move, despite yourself
Games that make you forget all your troubles, and
Travel destinations that make you realise why we are alive.
Stick around, things are about to get really exciting!
“You’re never too old for an adventure”.
Recipe from : Woolworths Taste – July 2015
Last month I made a “Save With Jamie” Beef Brisket Rendang, and it was (sadly) terrible. I really couldn’t eat it. Rendang is supposed to be a really flavoursome, rich and delicious curry. This month, I spotted Lamb Rendang in the Taste magazine and noticed a much richer spice combination in the ingredients list. Seeing that Tamarind features in this dish, I decided I had to give this one last attempt.
This was phenomenal; rich, flavoursome, complex, all the good things you read that a Rendang should be. Jamie Oliver eat your heart out! I know he is campaigning against sugar right now, but even if you entirely leave it out, this would still be phenomenal.
Absolutely everyone knows the classic Caprese Salad (or should).
The quickest, easiest and most delicious starter you can serve with an Italian meal and I can hardly call this a recipe. However, it is the little touches that make a big difference and I do love my version the most so I thought I would share my tips. Freshness is the key, so you should aim to reduce the time from garden to mouth (or from packet to face), to as little as possible. Make this right before serving and do not dress the salad until you are just about to eat it.
Arancini means “little oranges” and I first tasted this marvel in Agrigento, Sicily, about five years ago. Although the one I had was more of a “massiccia arancione”, it was slightly larger than a cricket ball with a rich bolognaise filling, but it was love-at-first-bite.
Fabulously easy and delicious, this recipe is from Jamie Oliver‘s Ministry of Food:
Let’s be honest, the thought of celery soup does not inspire hunger, right? Think again! This was unbelievably delicious!
Delicious and homely! Quite a simple recipe that packs amazing flavour; this recipe is a winner for a winter lunch feast!I loved how simple the filling is; leeks, garlic,sage,cider, chicken stock,crème fraîche, Dijon mustard, cider and rotisserie chicken. Fills the home with a gorgeous aroma.
What a wonderfully exciting and colourful warm winter salad!
I had great pleasure in serving this dish, as my guests all “wowed” at the vibrance on this plate. I love parsnips and here their slightly sweet roasted taste was so gorgeously paired with the Moroccan flavours of toasted cumin and coriander. The tang of the citrus was softened by the sweetness of the dates and currants and the fresh parsley kept it savoury.
A truly stunning dish to serve at a dinner party; delicious and unique.