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Continue reading →: End of days Bolognesefrom Death to Jar Sauce: Rad Recipes for Champions by Nat’s What I Reckon (page 13) Fairly traditional Bolognese sauce (ie without mushrooms) but with milk. Interestingly, of the 159 Italian recipes I have for Bolognese, 34 have milk as an ingredient! When you think about it, it is no different to adding…
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Continue reading →: *Saumon grillé et sauce vierge (Crispy skinned salmon with a tomato, fresh herb and lemon oil)from Tolarno Bistro: The Life, Times and Recipes of a Remarkable Restaurant (page 119) by Iain Hewitson and Bob Hart For ease of effort, this delivered a delicious sauce. Sauce: Cherry tomatoes (I substituted a box of Cocktail Truss tomatoes which have better flavour), EVOO, lemon juice, S & P, Fresh herbs (parsley, chervil and chives).…
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Continue reading →: *Spicy Sichuan pork noodlesfrom RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 64) Version 2: rather than finely dice half a brown onion, I used a whole brown onion and cut into segments, and fried with the beans. Huge improvement! I also added some toasted peanuts and fried shallots as…
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Continue reading →: 4 ways with jaffles: baked beans & maple bacon jafflefrom Cook Book: 187 Recipes That Will Make You Incredibly Popular by Matt Preston p124 Mixed reviews. I was not fussed, but SWMBO loved it. I prefer baked beans with curry powder, rather than adding to the sweetness. Very simple. Fry Bacon, add Maple Syrup (Canadian) Baked Beans (SPC) between slices of bread…
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Continue reading →: Spicy Sichuan pork noodlesfrom RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 64) This was very good, but I felt it needs an extra dimension to take it to the next level. (perhaps Sichuan pepper, the addition of Shaoxing cooking wine, and/or perhaps a garnish of roasted peanuts). Asia Sauce:…
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Continue reading →: Pizza with green and red grapes, rosemary, pinenuts, and ricottafrom Jamie’s Italy by Jamie Oliver (page56) Something different, and very good. (I think SWMBO wants this again!) Toscano pizza base, red and green grapes, pine nuts, rosemary, vanilla sugar (I substituted raw sugar and vanilla beans), white wine (riesling). Topped with ricotta (Perfect Italiano) and EVOO. Served with Connoisseur Gourmet Ice Cream…
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Continue reading →: Pizza with smoked pancetta, mozzarella, fresh chilli, and tomatoesfrom Jamie’s Italy (page 57) by Jamie Oliver Woollworths Metro allegedly had pancetta in stock according to their app, but actually not, so I substituted wood smoked short cut bacon. I think pancetta would be better. Another simple (and good) pizza. Toscano pizza base, Mutti passata, buffalo mozzarella, fresh red chilli (should have used…
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Continue reading →: Kale & chickpea puttanescafrom Yummy, Easy, Quick: 127 Dinners That Take 30 Minutes or Less to Prepare by Matt Preston (page 275) Well, I had kale leftover, and SWMBO loves puttanesca! Basically standard puttanesca ingredients, with the addition of kale, chickpeas, red wine (granacha) and lemon zest. Whilst good (and probably healthier with the additional ingredients),…
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Continue reading →: *Crispy skin fish with bean ragufrom RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 67) This was very good, and I will definitely do this one again. I used the Humpty Doo barramundi. Putting the fish in the fridge uncovered, skin side up for 1hr helped make the skin even crispier…
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Continue reading →: Moules marinièresfrom The Cast Iron Way to Cook (page 16)by Le Creuset This was very good, but the Instruction “cover with lid and head on top of the hob over a medium heat for 2 minutes. Reduce the heat and continue to cook for a further 4-5 minutes,” didn’t work. No steam to cook…
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