Recipe: Gruyere and Vegetable Frittata

About a year ago, my sister made the astonishing decision to become a vegetarian. I remember when she first broke the news, I immediately thought tofu + steamed vegetables = boring, and wondered how quickly she’d get over it. But ever since then, she has admirably committed to life sans meat. Though she still eats seafood and the occasional bit of chicken, she’s maintained an inspiring vegetarian lifestyle with such ingenuity that has shut me up and taught me a thing or two about vegetarian cooking (follow her on Instagram).

Cheesy frittata, stuffed with spokes of asparagus, earthy mushrooms, and sweet onion

Now I’ve gotten used the idea, I’ve started cooking vegetarian whenever my sister comes over. My repertoire is hardly as inventive as hers, but one of my favourites has got to be this delicious oven-baked frittata (eggs!) filled with some of my favourite veggies (mushrooms! asparagus!), smothered in gruyere and parmesan cheeses (yes please!!). No wonder it tastes so good… =)
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Entertain: High Tea

I love High Tea. Who wouldn’t enjoy lounging around for hours, surrounded by friends, eating and drinking to your heart’s content? What’s not to love about having an excuse to dress up, the miniature portions (so I can have at least two of everything), and the mix of sweet to savoury where I don’t have to wait until the end to enjoy dessert?! When I was invited to cater a High Tea for a the young women from my church, I couldn’t wait to get stuck into it.

High tea on the green

The ladies decided to host the High Tea at a park in the autumn sunshine – using two sheltered picnic tables sitting on top of a hill, it felt like we were on top of the world. Apart from a brief shower, the dark clouds that threatened were nothing but a dramatic backdrop for a beautiful day on the green.

melting moments filled with whipped passionfruit butter, and freshly baked scones with jam and cream

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Entertain: Canapes for a Hen’s Night

A few weeks ago, my sister-in-law Lisa asked me to cater for her good friend and bride-to-be Anita’s hen’s night. I’m always up for a challenge, so of course I jumped at the offer… besides, it sounded like heaps of fun! It was a thrilling first for me on many levels – I was excited to cater for a hen’s party and prepare my first canapé menu. It was also my first experience of such hen’s night shenanigans (I’ll get to that bit later…).
It was a memorable day for Anita – the hen’s night kicked off with the ladies doing a lively ceroc dance class. Ceroc, I’ve been told, is a fusion of salsa and jive. Meanwhile I was doing a little jig of my own in the kitchen, busily preparing for the evening’s festivities – an intimate cocktail party for ten lovely ladies.
The canapés themselves were so much fun to make

Trio of cheeses

A cheese platter with double cream brie, mature cheddar and a blue cheese, served with water crackers and wafers
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