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/
Despite being someone who has never been a huge fan of Indian food, I’m a total convert to this biriyani. Just sitting here writing up this recipe, my mouth is watering and I’m wondering where I could pick up more fresh beetroot on my travels today. I’m sure the family won’t mind eating the same …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/09/19/brilliant-beetroot-biriyani/
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I’ve been enjoying the summer weather lately, and been loving the entertainment opportunities that presents too. When I have guests though, I like having pre-prepared, or quick to prepare meals as I don’t like spending ages in the kitchen! That’s just one of the reasons I really enjoy this Calamari, Tomato & Basil Pasta: it’s easy …
Permanent link to this article: https://www.keeperofthekitchen.com/2017/06/13/calamari-tomato-basil-pasta-recipe/
Another fantastic centrepiece for a party, a pumpkin filled with Pumpkin Parmesan Dip looks great and is versatile for crackers and veggies alike. You can adjust the amount of parmesan, or even substitute for a cheese you prefer – I can’t imagine there’ll be too much difference to the end result. My kids are particularly antsy about …
Permanent link to this article: https://www.keeperofthekitchen.com/2016/10/05/amazing-pumpkin-parmesan-dip/
Pumpkins in the UK have been a bit of an education for me. Where I grew up, pumpkins came in one size: big. And they had thick, hard-to-cut-through skin and bright, dark orange flesh, and tasted… well, like pumpkin. Here I find pumpkins come with thin skins, and light flesh that doesn’t taste like a …
Permanent link to this article: https://www.keeperofthekitchen.com/2016/10/03/pumpkin-soup/
Well, that’s a mouth full, isn’t it? And for those who don’t know, don’t worry – no bunnies are harmed in the making of this South African Lamb Bunny Chow curry. Why it’s called a bunnychow I couldn’t tell you, but since it’s #NationaCurryWeek, I wanted to share a delicious curry recipe with you, made …
Permanent link to this article: https://www.keeperofthekitchen.com/2015/10/12/south-african-welsh-lamb-bunny-chow/
