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Continue reading →: Pappardelle, squash, sagefrom Hugh’s Three Good Things…on a Plate(page 296) by Hugh Fearnley-Whittingstall Simple, but can’t help but think that the pumpkin would be better in ravioli. Organic butternut pumpkin, garlic cloves and pine nuts baked in oven. Sauce: Butter and sage Topping parmesan cheese and black pepper. It also needed more sauce!
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Continue reading →: *Aubergine, tomatoes, chickpeasfrom Hugh’s Three Good Things…on a Plate (page 156) by Hugh Fearnley-Whittingstall it might not be the prettiest of presentation, but the flavours are great, t is relatively simple, but takes about 1 hour in the oven: organic aubergine, EVOO, cinnamon stick cherry tomatoes and died chilli canned chickpeas, garlic lemon zest basil Cooked…
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Continue reading →: Spaghettini, prawns, charred corn, green chilli, black garlicfrom New Classics by Philippa Sibley (page 155) unfortunately I am having trouble sourcing black garlic on the fly, so I had to omit it. I should make some in advance. (PS. Now obtained from Amazon Aus!) Still a very good dish. organic corn cobs, chargrilled garlic, green chillies, prawns spaghettini basil…
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Continue reading →: *Tzatzikifrom A La Grecque: Our Greek Table by Pam Talimanidis (page 47) Very simple and delicious. A2 yoghurt (Greek would be better, as the A2 is more creamy, so I made up for this by adding lemon juice) organic cucumber garlic mint EVOO S & P
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Continue reading →: Stuffed capsicum (Peperoni imbottiti)from Made in Italy: Over 80 Authentic Recipes From the Heart of Italy by Silvia Colloca Stuffing of: ricotta pecorino egg basil and parsley EVOO, S & P. Tried it with both red capsicums and organic green capsicum. The red was sweeter, and green slightly bitter. I preferred the red. Having said that,…
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Continue reading →: *Taleggio and potato pizzainspired by Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 41) Base made by Natalie Covered the based with about 150g of Taleggio from the The Artisan Cheese Room, Paddington, thinly sliced and torn. Then grated mozzarella, and added generous about of fresh rosemary sprigs. Then…
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Continue reading →: Roast duck with poached pearsfrom Easy Weekends: Food by Neil Perry by Neil Perry (page 58) Whole duck (Luv a duck 2.1kg) twice cooked, first steamed and then roasted. I found the duck very overcooked, and certainly not pink as in the cookbook photo. The breast had probably reached the perfect pinkness at the steaming stage. After…
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Continue reading →: Squash, cabbage and carrot slawfrom River Cottage Light & Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall (page 162) Mrs B can’t seem to get enough of this (despite her dislike of orange vegetables)! organic butternut pumpkin (squash) organic carrot organic red cabbage organic orange zest and juice (I blended the peeled orange in the NutriBullet)…
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Continue reading →: *Creamed silverbeetfrom Rockpool Bar & Grill by Neil Perry (page 355) organic silverbeet EVOO, organic brown onion, garlic cram, butter lemon juice, S & P I was expecting something like the cream spinach at Darcy’s, but this was completely different. Recipe called for blending until smooth, so the consistency was like a puree. It…
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Continue reading →: *Italian-style zucchini and Parmesan soupfrom Easy Weekends: Food by Neil Perry by Neil Perry (page 2) organic zucchini, garlic, basil, sea salt chicken stock white peppercorns Parmesan cheese pouring cream Delicious! (mine did not turn out as green as the photo in the cookbook!)
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