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Continue reading →: Potatoes, beans, sardinesfrom Hugh’s Three Good Things…on a Plate by Hugh Fearnley-Whittingstall (page 42) A few months back I bought a packet of organic Kipfler potatoes and did not use all of them, and the few that were left started sprouting, so I planted them. A few months later, I had a harvest of new…
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Continue reading →: Mussels with saffron picifrom Destination Flavour: People and Places(page 196) by Adam Liaw This recipe taught me a new and better way to cook mussels. That is to blanch them in boiling salted water until they open and then transfer to the sauce. It results in all the mussels being perfectly cooked. I used the steaming…
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Continue reading →: *Lentil bologneserecipe from Cookidoo / Themomix This was delicious, and quick: brown onion, garlic, parsley, thyme, oregano, chilli flakes baby Roma tomatoes, canned tomatoes, canned lentils, sun-dried tomato pesto (I used Leggo’s) & salt As the sauce takes 17m to cook in the Thermomix, and the Barilla Spaghetti takes 10m plus…
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Continue reading →: Polenta puttanescafrom Thug Kitchen 101: Fast as F*ck: Comfort Food, One-Pot Meals, and Other Easy, Plant-Based Dishes to Pack Your Plate by Thug Kitchen and Matt Holloway and Michelle Davis p (117) Polenta (cooked in Thermomix using the dough hook) vegetable broth and almond milk polenta nutritional yeast flakes Puttanesca Sauce: EVOO, garlic, capers, dried oregano, chilli flakes…
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Continue reading →: Welsh Rarebit / Buck RarebitI acquired this plate from the local op shop. Recipe is on the plate: grated cheese (Thomas Dux cheddar aged 12 months) butter flour beer (Peroni) Worcester sauce S & P Dried Mustard Toasted Bread (Stonebaked sourdough) Buck Rarebit: add poached egg Whilst this is good / interesting, my comments:…
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Continue reading →: Classic winter minestronefom Simple Italian: The Essentials of Italian Home Cooking by Silvia Colloca (p230) extra virgin olive oil; leek; garlic; carrot; celery; parmigiano rind pancetta (I substituted Barossa Valley ham) potatoes; canned chopped tomatoes; canned borlotti beans (I substituted black beans); organic Brussel sprouts, organic cavolo nero small pasta shapes (I used risoni)…
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Continue reading →: Fish pot piefrom More Fish, More Veg: Simple, Sustainable Recipes and Know-how for Everyday Delicious Meals (page 184) by Tom Walton EVOO, red onion, cavolo nero, salt Baby capers, cornichons, parsley, dill, lemon zest, double cream, white fish fillets (I used flathead) and frozen peas Harris ocean trout OK not a “pot pie,” but I used…
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Continue reading →: Osso buco with borlotti beans (Osso buco e borlotti)from Stefano Manfredi’s Italian Food: Over 500 Recipes from the Authentic to the Modern and from the North to the South of Italy (page 337) by Stefano Manfredi A SWMBO request for the cold weekend. thick veal shanks (substituted beef shanks from Field to Fork) plain flour brown onions Roma tomatoes ( I used…
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Continue reading →: PolentaRecipe online: https://cookidoo.com.au/recipes/recipe/en-AU/r68690 Thermomix recipe. This was going to be failure following the recipe: The water did not reach 100C in 7 mins, so I added 3 mins of time. Cooking the polenta for 10mins was not enough time. The packet calls for 30 mins (at 10mins it was nowhere…
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Continue reading →: Bacon, beans, tomatofrom Hugh’s Three Good Things…on a Plate (page 272) by Hugh Fearnley-Whittingstall I had some leftover bacon and borlotti beans that had been soaked overnight, and this recipe came up: dried beans, I used borlotti as I had then on hand, but cannellini would be better smoked bacon bay leaves, garlic, Mutti pasta (plus…
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