Mayver’s crunchy dark roast peanut paste has been a bit of a revelation. I often have a spoon of peanut paste as a snack at work. A friend at work suggested I try Mayver’s peanut paste. I wrote a short review on Random Yummy.
Dedicated to GC who put me on to Mayver’s peanut paste.
Thanks GC, you’re a star
Slow cooker ham and cauliflower soup to ward off a cold weekend and help me fill the flat with an assortment of odours ranging from the dreaminess of slowly cooking ham hock to the acrid revolting odours later in the evening which prove why I’m an old bloke who lives alone.
Dedicated to Lorraine Elliott also known as Not Quite Nigella
Lorraine wrote about a pea and ham soup this week
Dedicated to Dad who loves Vegemite
Slow cooker Vegemite pulled beef short ribs along with some Sichuan seasoning and the vinegary goodness of Worcestershire sauce. Odd combinations I know, but regular readers know I like to combine many different flavours in my quest for fusion cuisine.
Who knew that Australian Vegemite, Chinese Sichuan, and English Worcestershire sauce would work together with beef? I didn’t until I tried this.
Pulling my slow cooker meat means I can combine it more easily with salad vegetables.
This week I enjoyed a new sweet potato treat and I now have a hankering for some sweet potato.
I had to visit the Jervis Bay Territory (JBT) for work and I asked about a good place to buy lunch. I was told to visit Huskisson and check out the main drag.
I came across “World Famous Fish and Chips, Huskisson” and was recommended their sweet potato scallops. I wrote a short review here.
Last week I pulled lamb so today I want to pull some pork. I thought about buying some pork shoulder, but I like the saltiness of a ham hock.
I’m also trying to increase the number of raw vegetables I eat, especially now that Spring has sprung (here in Australia). So I’m accompanying my pulled pork with some finely diced vegetables and flavoured with some lime juice and olive oil. There’s also some kick with dried chilli flakes.
