Jo's Kitchen

Storecupboard Staples

When thinking of my own storecupboard staples, they’re all fairly obvious and similar to what others have in theirs. The big item for me is my spare freezer. By spare I mean it’s in addition to the...
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Jo Elwin
Lucy’s cut and bake crackers

It’s been a fun week in the kitchen because half of it was spent away on an Easter holiday with family and friends so there’s been lots of communal meals and the cooking has been shared. I was...
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Jo Elwin
Peking duck

Not all of us have a local Asian supermarket or Chinese restaurant where you have the convenience of buying your duck already cooked for our peking duck platter, but it’s incredibly easy to cook...
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Jo Elwin
Tam's Green Juice

There’s been a lot of talk about juices and smoothies in the Bite kitchen of late, with many of us adding them in to our diet for one reason or another. Our photographer Tam prefers juices and has...
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Jo Elwin

Beetroot & yoghurt salad

The Symbio 14 Day Challenge has me looking at ways to get more yoghurt into the family’s diet. I get my daily dose of live probiotics through the Probalance yoghurt I have on my fruit...

Quick Pickle

Lunch for us at this time of the year is usually a collection of fridge fixings such as leftover ham and barbecued meats, smoked fish and cheeses, set out on the table with fresh bread and salad...

Rocky Road

I have been making little bags of rocky road as small “merry Christmases” for years; people love it. The original recipe was given to me by Laurie Black, it was quite refined back then, I have...

Pots of lemon curd

Opening my Nigel Slater Kitchen Diaries II to the April chapter, which Downunder is seasonally appropriate in October, I became hungry for lemon curd. He extols its virtues for two whole pages....

Popcorn

Oh what fun we've had making different types of popcorn. We make ours the old-fashioned stove-top way, which goes like this:Heat ¼ cup vegetable oil in a large saucepan add ½ cup of popping corn,...

Ricotta spread with herbs and lemon

Say cheese I’ve been mad about ricotta for years — on toast drizzled with honey for breakfast, spread on sandwiches for lunch and there’s so many dinners and desserts that wouldn’t exist without...