Tuesday, October 4, 2016

The sun will shine !

The sun will shine!
The changeable spring weather has made it tough for families with kids these school holidays. All I can say is eventually they grow up and leave home but because I remember those days so vividly, here's an idea Strawberry Heart Sandwiches
This week I've given a pasta recipe with asparagus and a topping of crunchy fried crumbs. Yum! Love those crumbs! Well, you don't have to be good all the time!
And a simple but effective treatment for rainbow chard. Can you do it with your backyard silver beet? Check here 
Rainbow Chard  It's lovely served with other vegetable dishes  or with lamb, chicken, beef ... The trick when serving trimmed prime meat cuts is to make them go further with plenty of vegetables. Lamb Shortloins Rubbed with Cumin
I've got spaces left on two spring cooking classes, so email me quickly if you are interested. If you are going to be on Waiheke over summer and would like to attend a class, email me the dates and I'll see if I can structure classes around them.
And HEY all you oyster lovers, don't miss Waiheke's famed
Te Matuku Oyster Festival Saturday 15th at Rangihoua Olive Estate. I'll be cooking up a seafood feast with my mate Martin Bosley, and there are foodie competitions, great wines, music and tastings, too. And the weather is going to be perfect (yep, got the message from the MAN!).

Asparagus, Pasta & Golden Crunchy Crumbs

This is good with linguine (flat slim noodles) but I like the way small pieces of asparagus and capers get trapped inside tubes of pasta so you get a double whammy in a mouthful!

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