Eastington@Paddington

*Favourites, Chickpeas, Halloumi, Hao\, Spinach

*Spiced chickpeas and haloumi

Published by

Marcus

on

January 28, 2026

from 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 Served with toasted Lebanese bread
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Pizza

Product Review: Fabbrica Sourdough Pizza Margherita

Published by

Marcus

on

January 27, 2026

A 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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Artichoke, Pasta, Spinach

Spinach-Artichoke Lasagna

Published by

Marcus

on

January 18, 2026

online recipe: https://cooking.nytimes.com/recipes/1023140-spinach-artichoke-lasagna This was very good, but I should have used heavy cream rather than full cream in my attempt to create half and half. I also substituted fresh lasagna for the dry lasagna noodles, again probably a mistake as the pasta was overcooked (fell apart). The recipe call…
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*Favourites, ITALY, Lemon, Mint, Pasta, Ricotta

*Ravioli ripieni di ricotta e limone con salsa di burro e menta (Ravioli filled with ricotta and lemon, served with butter and mint)

Published by

Marcus

on

January 12, 2026

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:…
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)
Anchovies, ITALY, Pasta

Bigoli alle acciughe (Bigoli with anchovies)

Published by

Marcus

on

January 11, 2026

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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ASIAN-SOUTH EAST, RESTAURANTS

NSW: Crows Nest: Berempah

Published by

Marcus

on

January 10, 2026

Date visited: 9 January 2026 Good food, but not memorable. Prawn Dumplings served with “homemade special sauce” Sweet Tamarind Wings “thin battered winds tossed with sweet tamarind sauce.” The chicken was very tender, but the tamarind flavour was almost non existent. Coconut Lime Prawns: “Tiger prawns, chilli jam, lime, capsicum,…
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*Favourites, Eggplant

*Whack it in eggplant

Published by

Marcus

on

January 8, 2026

from Zero F*cks Cooking: Endless Summer by Yumi Stynes (page 140) Very simple: 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 under the oven grill (probably too long, but I…
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MIDDLE EAST, RESTAURANTS

NSW: Paddington: Caness

Published by

Marcus

on

January 6, 2026

Date 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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Fennel, GREECE, Onion

Fennel Pot Pie

Published by

Marcus

on

January 6, 2026

from 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. Served with a simple green salad (Dressing EVOO, Balsamic, Dijon mustard, S & P)
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Herbs, Mint, Pasta, Ricotta

Orecchiette with ricotta, broad beans and mint

Published by

Marcus

on

January 3, 2026

from 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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