Eastington@Paddington

Red cabbage with apples, raisins and spices

Published by

Marcus

on

March 16, 2025

Red cabbage with apples, raisins and spices

from The Irish Cookbook(page 58) by Jp McMahon This was very good. I served it with sardines, but would go very well with duck confit! Version 2: with Duck Confit It was a perfect match! The duck confit was Luv-A-Duck. I didn’t follow the reheating instructions on the packet. Instead I continued the…

Continue reading →

Bulgur wheat, Feta, Mushrooms

Bulgur with mushrooms and feta

Published by

Marcus

on

March 13, 2025

from Ottolenghi Simple (page 164)by Yotam Ottolenghi Very good, and very filling.

Continue reading →

Bulgur wheat, Eggplant, Tomato

Bulgur with tomato, aubergine and lemon yoghurt

Published by

Marcus

on

March 13, 2025

Bulgur with tomato, aubergine and lemon yoghurt

from Ottolenghi Simple (page 162) by Yotam Ottolenghi Very good, although the bulgur wheat needed more liquid, so I added some boiling water.

Continue reading →

Pizza

Proscuitto Pizza

Published by

Marcus

on

March 10, 2025

Made the base using the poolish method: see https://eastingtonpaddington.com/2025/02/12/the-perfect-neapolitan-pizza/ Sauce was Mutti passatta with torn basil and a little salt and a few snacking tomatoes. Topped with some grated Parmesan, Buffalo Mozzarella and Basil (basil sprayed with EVOO). Pizza cooked at 270C (pizza setting, intense bottom heat with fan force).…

Continue reading →

Snake beans, Tempeh

Fried tempeh with snake beans and kecap manis

Published by

Marcus

on

March 9, 2025

Fried tempeh with snake beans and kecap manis

from Fusions: A New Look at Australian Cooking by Richard Whittington and Martin Webb It was good. Use a small red onion as this can overpower the dish. Served with Jasmine rice.

Continue reading →

Broccoli, ITALY, Pasta, Pecorino Romano, Pig

Orecchiette with broccoli and ham (Orecchiette con broccoli e prosciutto)

Published by

Marcus

on

March 4, 2025

Orecchiette with broccoli and ham (Orecchiette con broccoli e prosciutto)

from Antonio Carluccio’s Southern Italian Feast: More Than 100 Recipes Inspired by the Flavours of Southern Italy by Antonio Carluccio Very good. The chilli, tomato, prosciutto and pecorino give this dish added dimension.

Continue reading →

*Favourites, ITALY, Lemon, Parmigiano Reggiano, Rocket

*Salad of rocket and lemon (Insalata di rucola con limone)

Published by

Marcus

on

March 4, 2025

*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…

Continue reading →

ASIA, Rice

Stir fried red rice

Published by

Marcus

on

March 3, 2025

from 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…

Continue reading →

Feta, Fig, Salad

Rocket & Fig Salad

Published by

Marcus

on

March 3, 2025

I 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…

Continue reading →

Fig, Gorgonzola

Figs, blue cheese & Manuka honey

Published by

Marcus

on

March 1, 2025

Just 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!

Continue reading →