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Continue reading →: *Salad of rocket and lemon (Insalata di rucola con limone)from Something Italian: Recipes from My Days at Otto, Nove, Caffe e Cucina, Il Bacaro, Caffe Vini Spuntini, Melbourne Wine Room, and Icebergs Dining Room and Bar by Maurizio Terzini A bit of twist on rocket and shaved parmesan. The parmesan is grated and blended with the EVOO and lemon juice. There seemed…
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Continue reading →: Stir fried red ricefrom Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl The inspiration for this dish came from eatyourbooks.com. I had red rice, carrots and spring onions that needed to be used. I toasted the cashew nuts (recipe did not call for this, but they were clearly toasted in the…
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Continue reading →: Rocket & Fig SaladI think this was from a 90s CD called Williams-Sonoma Guide to Good Cooking Unfortunately I can’t access that disk anymore, so I am trying to recreate this from memory. Place the figs in a paper bag and refrigerate for 2 hours (this makes them easier to cut). Arrange the…
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Continue reading →: Figs, blue cheese & Manuka honeyJust put figs with a slice of of Bleu and a squirt of honey in a ramekin. Placed in a warm (residual heat from something 1 cooked earlier). It was very good, but it needed a stronger blue cheese such as a Gorgonzola Version 2: With Gorgonzola. much better!
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Continue reading →: Orecchiette with broccoli (Orecchiette con broccoli)from The Silver Spoon Quick and Easy Italian Recipes (page 43)by The Silver Spoon Kitchen I added needed more chilli and EVOO. It was good but nothing stands out against other pasta & broccoli dishes. I used Parmesan, next time probably the Pecorino option.
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Continue reading →: Baby beetroots with burrata and walnutsfrom Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 50) by Julia Busuttil Nishimura I used pre cooked organic baby beets, and dry fried the walnuts in a frypan. Quick and Very good.
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Continue reading →: Duck confit with quince and red cabbage (Confit de canard au coing)from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau Duck confit was done using a different recipe. see Sous Vide confit duck legs. Red Cabbage Stewed Quince Recipe called for peeling and coring the quinces before stewing (which I did). They were rock hard. Subsequent searches suggest baking the quinces first,…
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Continue reading →: *Sous Vide Duck Confitfrom Daniel Gritzer at Serious Eats. Recipe online: https://www.seriouseats.com/sous-vide-duck-confit-recipe 68C for 36 hrs to 40 hrs Then 230C in the oven to crisp up the skin (either too high or too long as skin got slightly burnt). Otherwise excellent. served with red cabbage.
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Continue reading →: One-pot chickpea curryRecipe online: https://www.woolworths.com.au/shop/recipes/one-pot-chickpea-curry It was quite good.
Hello,
I’m Marcus
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Eastington@Paddington 