cast iron cookware.


Prepare yourselves for a rant.

I love cast iron. When I started cooking with it, at the beginning of last year, I declared that I would never ever use another frying medium. And, lucky for you, I’ve prepared a list of reasons why.

Please read on: if I can convert one person to the wonders of cast iron (and thus make your life easier) then my week will be made.

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le creuset 29cm oval cocotte (dutch oven).


I was planning to write a full on review of this “gorgeous babe-o-rama”, as one of my friends on facebook called it, but let’s face it – everyone knows they’re amazing.

So far I have used it for searing, roasting, making stock and gravy, and finally making risotto (you may have guessed that I scored a rather large roast from my parents – they’re farmers – so everything has been lamb so far, even the risotto which was delicious, and which I’ll post a recipe for).

AND IT HAS ALL WORKED OUT BEAUTIFULLY – the roast was, no jokes, the best of my life. And my mum is a farmer’s wife – she knows how to roast.

And may I say – it washes beautifully too! Following gravy-making it had these nasty looking baked on streaks down the side, and I thought gosh – that’s gonna be hard to clean off. But it came right off with no trouble at all! I couldn’t believe my eyes. I’m never using another dish.


Another point I’d like to make, in case anyone got here by google searching “How do I remove the label from my Le Creuset?” I google searched that! I did! And you know what, there were no solutions apart from one lady who soaked it in WD-40 for four hours. My goodness!

So I just threw it in the oven with the label on (and the roast in it, obviously) and after about an hour at 160 degrees Celsius, I pulled the edge with a pair of tweezers and it lifted right off.


I really hope this helps someone, because I was tearing my hair out.


O, and as an intriguing aside: in the 1950s, Le Creuset purchased a rival company called Cousances. Fun fact: my grandmother actually owns a Cousances pot – I’m guessing they’re pretty rare given that all of the ones made after they were bought by Le Creuset are stamped with Le Creuset rather than Cousances. Anyway, Mum’s using it at the moment (though not for roasts! What!) and it will obviously be mine eventually. What I love about these things is they simply never give up.


Recipes to follow of my kickass roast and risotto!

fresh, fresh sweetcorn.


Bought these beauties today at a fruit store over in St. Heliers. They were 3 for $2. Had to have them. We ate the third …

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seeds. stage 1.

I mash advice together a lot.

A website told me seeds could be easily germinated in the hot water cupboard in a box of seed raising mix.

A customer at work told me they could be easily germinated on a wet paper towel.

So, several yoghurt lids and paper towels later, our hot water cupboard is full of seeds.

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roald dahl collection.

roald dahl collection

When this came up on a deal site a few months ago I couldn’t resist the urge to relive my childhood. I bought them (15) for just over $50, I think, and I am quite happy to pay $3 a book for the Roald Dahls when one day I fully intend to be reading them to my children. And look! It has all the good ones! Actually … it could have all of them, full stop.

I haven’t reread them all … yet. I am so excited about it, though.

coming soon … seedfest.

I went crazy on the other day (thanks to Steph for the tip-off but you may have created a monster) and bought a ton of stuff.

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new years haul: pasta master.


Yeah … we were in Farmers today to buy a new bin and we ran across these. I’ve wanted one for the longest time, and being as this was the cheapest I’ve ever seen one ($40 – down from $80) and also cherry red (to match my mixer), and I was having a phenomenally crap day, I decided I needed it.

So, meet the pasta master. Yes, it’s actually called a pasta master. I am so looking forward to trying it out!


The pasta master all assembled – the handle looks ungainly but it isn’t really. It does need to be out over the bench for rolling though. This is fine as a clamp is included for anchoring it to the surface.


On the left, we have the cutters – spaghetti and fettucine. On the right, the roller!


Knob for adjusting the thickness of the pasta dough. From 1-7mm.

Squeeeeee! Watch this space for amazing homemade pasta. Except obviously I won’t show you any homemade pasta until I’m good at it, so it could be a while …

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