by Alfred Solti
Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons black pepper
1½ teaspoon cayenne pepper
2 teaspoons dried thyme
½ teaspoon dried oregano
Method:
Mix spices together and store in an airtight jar.
Bodies of Light
by Jennifer Down
reviewed by Wendy Tucker
This novel won the 2022 Miles Franklin Award and was short listed for the Stella Prize. Bodies of Light was praised by reviewers and compared to A Little Life by Hanya Yanagihara and Douglas Stuart’s Shuggie Bain so I was excited to read it but aware that it may be confronting. Maggie has escaped her life … Read more »
Keith Mundy
With the ever-increasing use of our outdoor spaces, the use of pots as a solution for growing plants is becoming far greater than in previous times, and the opportunity is right to offer some hints on how to successfully manage this form of gardening.
Probably the most important initial issue is to decide what do you want the pots and the plants to achieve? Are they to be used for growing … Read more »
Keith Mundy
A subject in the press and on the minds of many concerned people worldwide is global warming and how we can assist in attempting to solving this very serious problem.
The planting of trees will go a long way to addressing the problem. Trees are one of the most important components of any landscape as they provide protection from the elements, add structure to a garden and provide habitat for wildlife.
Ingredients
200g double podded broad beans
4 medium shallots, finely minced
3 spring onions, trimmed and finely minced
1 small clove garlic, finely minced
250g trimmed asparagus spears, sliced into 4 diagonal pieces
3l good quality chicken or vegetable stock
1 tbsp olive oil
85g butter
350g risotto rice
100ml dry white wine, at room temperature
140g shelled peas
100g finely grated parmesan
Minced parsley
Preheat oven 180c line a loaf tin 11 x 21 cm with sides over for easy lifting of cooled cake
Ingredients
150 g unsalted butter room temp
190g caster sugar
2 lemons 2 tbsp zest 2 tbsp juice
1 tsp vanilla
3 large eggs
110g almond flour
1/8 tsp salt
200g blueberries
70g icing sugar
Method
Cream the butter, sugar, zest, … Read more »
