There is something special about homemade strawberry jam. Shop bought jam never quite compares, although this may have something to do with the low levels of strawberries in some brands. Making your own jam means you control both what is in it and the amount of sugar you use. I have played with many low sugar jams over the years, and many different variations of strawberry jam, but this jam with a good dose of vanilla is by far my favourite. Read More
I have a large bag of popcorn in my pantry. I can see you thinking it can’t be that big (standard supermarket size probably) so let me start again. I have a five kilogram bag of popcorn in my pantry. The Princess is a creature of habit, and eats the same thing every day for breakfast, lunch or afternoon tea, until she inexplicably changes her mind and moves on to something else. And so it was with the popcorn. Read More
I am beginning to realise that The Princess is leaving the golden age of childhood behind and is implanting herself firmly in the teenage years. The biggest clue is the irrationality. She recently informed me she no longer liked my flat bread pizzas. No explanation as to why, although I was thrown a “how could you not know that, what kind of mother are you?” look. Yet she would still like (or is that requires) some form of pizza for lunch, so could I just get cooking please. Read More
I don’t tend to snack. Three square meals, spaced through the day, are usually enough to keep me going. Usually. There are times, however, when I find myself opening the fridge door and cupboards in the vain hope that something snack worthy will leap out at me and banish that niggling desire to eat something, anything. This is why I don’t keep processed snack foods in the house. It’s for my own protection. If I have kale pesto or spinach dip in the fridge, then the snack monster can be tamed with a few sourdough crackers. Of late, a jar of salty toasted nuts, like these crispy tamari almonds, have also done the trick. Read More
Do you find that sometimes you just need dessert. Or is that just me? Dinner was fine. There was nothing wrong with it, but I sometimes (often … shh!) have a lingering feeling that a sweet morsel would be the perfect end to the meal. The problem is my need for dessert usually doesn’t arise until the main course is finished. This rules out chocolate bread & butter pudding, chia pudding or ice cream sandwiches. I often whip up a dutch baby, but these coconut apple tarts also do the trick. Read More
I find one of the best ways to truly appreciate a country’s food culture is to take a cooking class run by locals. I’ve been to Singapore a few times, eating in various hawkers’ markets and food halls, but it took a visit to the Food Playground cooking school for me to really understand the sheer breadth of Singapore’s food culture. Read More
Welcome. I’m Tania. We are constantly bombarded with messages to eat less processed food, to eat more real food, to eat well, to do better. But what does all this actually mean and how does this work in our busy lives? Real food is quite easy to make at home if you have a few tips and tricks up your sleeve. Let me help you with that. You can read more about me here.