by Sheridan | Aug 17, 2020 | Breakfast, Brunch, Recipes
Lilly’s Fruit Bread This delicious fruit bread is easy-to-make and equally good served fresh or toasted. I was given the recipe many years ago by Lilly who baked it each morning for the breakfast table at Hotel d’Urville in Blenheim, New Zealand. It was...
by Sheridan | Aug 9, 2020 | Dinner, Eggs, Italian, Lunch, Recipes, Soups
Straciatella This delicate Italian soup takes just a few minutes to make and requires only four ingredients. You will need a good quality home-made clear chicken stock and freshly grated Parmesan for best results. As you whisk in the egg mixture, it will begin to look...
by Sheridan | Aug 4, 2020 | Dinner, French, Lunch, Meat, Recipes
Pork Fillet with Creamy Mustard Sauce Pork and sage are a classic combination. In this recipe, the mustard-wine mixture reduces while the pork roasts, ensuring the pork doesn’t dry out. Sour cream is added at the end for a creamy mustard sauce. Excellent with...
by Sheridan | Jul 23, 2020 | Breakfast, Brunch, Desserts, Recipes
Quince Compote There are no strict measurements for this luscious compote once you’ve cooked the quinces. I usually cook 4 – 6 quinces and then make a translucent ruby jelly with the syrup. They can be eaten whole, served with thick cream or yoghurt, or...
by Sheridan | Jul 22, 2020 | Journal
Meditation on Quinces It had a cloak of ash-coloured down hovering over its smooth golden body,and when it lay naked in my hand,with nothing more than its daffodil-coloured shift,it made me think of her I cannot mention,and I feared the ardour of my breath would...
