My 4 year old son Luka rolled up his sleeves and set to work making fluffy scones with me over this long weekend. 


When I am lacking in cooking creativity but still look forward to eating fantastically flavoursome food, I turn to Beer and Martini (as in Maggie Beer and Karen Martini), with Nigella Lawson for comfort baking and a dash of exotic Moro by Sam and Sam Clarke. 


I find the ability to come up with new recipes is severely stunted when our family schedule becomes saturated with additional school and work events. As has been the case over the past fortnight in particular. Add to this an inconvenient shoulder strain and pesky, persistent winter cough (both of which have finally passed). During these times, I find an increasing need to rely on my favourite published cooking gurus for inspiration and my collection of guaranteed “go-to” recipes. No matter how busy I am, I still feel it is paramount to provide delicious dishes for my family’s and for my own enjoyment and nutrition. 


Since my previous post, 11 days ago I have prepared in excess of 50 dishes. So although I haven’t had a chance to blog on Cabinet of Cookery, I have been home cooking to the hilt! My blog may have had to play second fiddle lately but my family feasting table has been laden with glorious food every day. Here is just a snapshot, a taste if you like, of some of the meals that have been cooked up, served up and wolfed down in my household.  

Sticky fig, cinnamon and lemon rind roasted chicken made with my friend Sandra’s home simmered fresh fig jam (pictured below). 

Caramelised onion and chorizo paella. 
Take a bite out of these best ever chocolate brownies. 
The lens fogged up when I took this shot of tender veal loin roast rubbed with fresh sage, thyme, peppercorns and garlic and baked with sticky golden potatoes.  
Scones with added cream of tartar for that fluffy as a cloud texture, courtesy of Nigella Lawson’s recipe. 

Ginger and cumin beef with cauliflower and carrots. 
Chocolate sour cream cake drizzled with thickened cream. 
Karen Martini’s spinach, herb and feta filo pie. 
Roasted beetroot, parmesan, kalamata olive and rocket salad with Maggie Beer’s vino cotto. 
My way of making the most of over-ripe bananas – moist banana bread. 
Another Karen Martini recipe – potato salad with crispy bacon, golden organic eggs and fresh garden herbs. 
Family favourite worth the effort, Chicken Fattee – our delicious dinner this evening with added fresh coriander.