Huey's blog

Showing only articles posted during August 2013. See all.
  • Brussels sprouts

    A much maligned vegie which can be so delicious with a little care and attention.

    Just remove any damaged leaves, cut a cross in the core of each one and (here comes the important part) - cook in lots of salted, rapidly boiling water, without overcrowding, until crisp and tender.

    When ready, toss the brussels sprouts in some hot oil or butter or sprinkle with grated cheese and cook under a preheated overhead grill.

  • Good old pork crackling

    Before cooking, generously massage the skin with olive oil and salt - clean hands of course!

    And, don't forget - always, always cook on a rack. 

  • Slow roasted onions

    Cut 4-6 large brown onions in half crossways, leaving the skin on, and place in a baking dish. Sprinkle with olive oil, red wine vinegar and seasonings. Then bake in a preheated 160C oven for 2 hours.

    When ready, peel the onions and toss with a little fresh oil, vinegar and seasonings. 

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