In some bizarre twist of nature, my rocket patch not only overwintered and sprang back to life, but in the warmer spring days and longer light, burst forth into large leaves and flowers this Easter. I decided to try a version of Chimichurri using some of the larger leaves to go on our braai (BBQ) …
Permanent link to this article: https://www.keeperofthekitchen.com/2026/04/12/rocket-chimichurri-arugula-chimichurri/
Beetroot rosettes are pretty to look at and fantastic to taste. The flavours of goats cheese and red onion blend perfectly to make something that feels like cafe food, but is pretty quick and simple. If you’re doing it as a starter there’s plenty of time to be prepping your main in between. It’s simple, …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/09/19/beetroot-red-onion-goats-cheese-rosettes/
Permanent link to this article: https://www.keeperofthekitchen.com/2021/03/15/keto-low-carb-three-cornered-leek-cheese-scones/
Permanent link to this article: https://www.keeperofthekitchen.com/2020/09/03/creamy-garlic-chicken-with-sundried-tomatoes-and-spinach-pan/
Permanent link to this article: https://www.keeperofthekitchen.com/2017/07/27/savoury-chinese-plum-sauce-recipe/
The weather is hot hot hot and there’s more of it to come – and there’s just a little bit of rhubarb season left, so still enough time to make this quick and very refreshing drink. It was from a Rhubarb Iced Tea recipe, but since I don’t have much affinity for tea, I changed …
Permanent link to this article: https://www.keeperofthekitchen.com/2016/07/18/rhubarb-lemonade/
An odd side effect of growing your own food is that sometimes you have very small amounts of produce. For example, we harvested a handful of carrots this week, thinning out space for the other carrots to grow bigger. This gave us about 8 small carrots which is barely a snack of one person, never …
Permanent link to this article: https://www.keeperofthekitchen.com/2016/07/01/carrot-cheddar-shortbread-recipe/
