The Age: Gifts worth giving
two favourites...
the shanghai tea company - beautiful!
little kitchen - delectable!
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goddess yumnyum
is hereby sprinkled with holy mineral water to mark this blog's emergence into the wide world of food...
contributions welcome
recipes, tips, good foody places, great coffee, food-related ramblings & creativity
email to goddessyumnyum@yahoo.com.au
- pictures get brownie points -
this was initially a collaborative effort between an uber-vegetarian and a vegophile. however in honour of all those with a heartbeat a no-meat/no-fishies/free range egg/low eco-mileage/water-restriction conscious policy will now apply.
comments welcome!
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the food pics are all mine unless stated otherwise. if you were, for some reason or another, to want to use them - please drop me a quick line.
2 comments:
Tamar hon,
I have the most divine (and incredibly simple) recipe for Olive tapenade.
Give this recipe a go and serve it with some beautiful fresh crusty French bread or Turkish bread and a drizzle of olive oil:
1 cup of pitted Kalamata olives
2 tablespoons of chopped garlic
2 sprigs of chopped rosemary
2 sprigs of chopped thyme
2 tablespoons of chopped parsley
1 hot chili chopped
1/3 cup of extra virgin olive oil
Whizz the whole lot up in the food processor and pour into a glass jar and drizzle the olive oil on top to keep it fresh. Spread the tapenade on fresh or grilled bread, dollop on pasta for a quick and easy meal, serve as a marinade for a roast lamb - its up to you.
Enjoy!
Brilliant post, which my popular caterers in and around Perth and Western Australia love to subscribe to.
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