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Continue reading →: *Spiced chickpeas and haloumifrom Free Range in the City by Annabel Langbein recipe is also online: https://www.langbein.com/recipes/spiced-chickpeas-and-halloumi Quick / easy / one pot, and delicious Coconut oil, garlic, ground cumin, chilli flakes(I doubled the quantity) and fennel seeds organic chickpeas, Dodoni Cypriot Halloumi (used the whole packet) Mutti tomato paste, substituted a punnet of cherry tomatoes…
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Continue reading →: Product Review: Fabbrica Sourdough Pizza MargheritaA new product at Woolworths Metro. Bake in the oven at 225C for 10 minutes on the Pizza Stone. Simple! The base was good, but the topping was devoid of any flavour and unappetising. Pity they don’t sell just the bases.
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Continue reading →: Spinach-Artichoke Lasagnaonline recipe: https://cooking.nytimes.com/recipes/1023140-spinach-artichoke-lasagna EVOO, can artichoke hearts, package baby spinach, cottage cheese, organic egg, Parmesan unsalted butter, flour, (full cream and whole milk) freshly grated nutmeg fresh lasagna low-moisture mozzarella cheese. This was very good, but I should have used heavy cream rather than full cream in my attempt to…
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Continue reading →: *Ravioli ripieni di ricotta e limone con salsa di burro e menta (Ravioli filled with ricotta and lemon, served with butter and mint)from Passione: Simple, Seductive Recipes for Lovers of Italian Food (page 37) by Gennaro Contaldo So simple, but so full of flavour. Pasta Dough (enough for 3): 125g 00 flour, 125g Durum wheat flour, 2 organic eggs, and 25g of water. I hear wine can also be used, but I was drinking it. Filling:…
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Continue reading →: Bigoli alle acciughe (Bigoli with anchovies)from The Silver Spoon Pasta by Phaidon Press Editors and The Silver Spoon Kitchen (p168) Very similar to the Bigoli in salsa from La Cucina Veneziana by Gino Santin. The differences being a 60% reduction in the anchovies, no capers, smaller onions, and the addition of parsley (which I don’t think added anything). This was very…
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Continue reading →: NSW: Crows Nest: Berempah2nd Visit: 8 May 2026 Salt & Pepper Calamari: (lightly battered, wok tossed with salt, pepper and ling red chilli, shallots). Very good. Crispy Barramundi Fish Fillet + Thai lemon chilli sauce (w coriander, red onion, cucumber and tomato). Very good. Prawns Sambal: (Tiger prawns, Berempah sambal sauce). Sauce is…
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Continue reading →: *Whack it in eggplantfrom Zero F*cks Cooking: Endless Summer by Yumi Stynes (page 140) Very simple: EVOO Eggplant finely sliced Salt Passata Grana Pandano Cheese. I tried to do this in the Weber Q, but maintaining the constant temperature and cooking the top, even with the lid down, did not work, so I finished it up…
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Continue reading →: NSW: Paddington: CanessDate visited 3 January 206 Seared Tuna Andaluz: Salmorejo, Micro Herbs Salad Finger Lime “Cavier”. (Delicious) Lamb Kelab: Yogurt, Harissa, Oil, Pistachios, Chopped Salad Salsa. Pincho Moruno: Grilled chicken skewer, saffron-pimenton marinade, Mojo verde, Capsicum, Pickled Cucumber Prawn Saganaki – Ouzzo, Cherry Tomatoes, Capsicums, Feta, Mint, Parsley, Oregano Kifler Potatoes…
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Continue reading →: Fennel Pot Piefrom The Blue Zones Kitchen: 100 Recipes to Live to 100 (page 199) by Dan Buettner This is quite simple and tasty, although it took several hours (at 1.5 induction) to sweet down the veggies. onions red & brown, spring onions, leeks, carrots, oregano, mint fennel fonds and EVOO Filo pastry with lots…
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Continue reading →: Orecchiette with ricotta, broad beans and mintfrom The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater by Nigel Slater (p194) I had lots of mint left over from Christmas, and this looked good, and it was. frozen broad beans defrosted in water (shell before cooking, it is easier on the hands). I cooked the broad beans…
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