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Continue reading →: *Creamy dreamy hummusfrom Ottolenghi Test Kitchen – Shelf Love (page 20) by Yotam Ottolenghi and Noor Murad This is now my favourite hummus recipe! The ingredients are pretty much the same as every other recipe: Chickpeas, tahini, lemon juice, garlic and salt. What made this different: using bi-carb of soda in the cooking water. Be careful, that stuff…
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Continue reading →: A fish piefrom The Irish Cookbook (page 178) by Jp McMahon Potatoes (I used Organic Dutch Cream) & butter Fish stock, hard cider (alcohol) smoked haddock fillets (I substituted smoked trout) pollock fillets (I substituted barramundi, but cod or firm white flesh would be better) flour & double cream Dill and chives It was very good.…
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Continue reading →: Red cabbage with apples, raisins and spicesfrom The Irish Cookbook(page 58) by Jp McMahon Red cabbage, onion, nutmeg, allspice, Red wine (I used a Barossa Shiraz), Red wine vinegar, honey, apples, raisins P & S This was very good. I served it with sardines, but would go very well with duck confit! Version 2: with Duck Confit It was…
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Continue reading →: Bulgur with mushrooms and fetafrom Ottolenghi Simple (page 164)by Yotam Ottolenghi cumin seeds Urfa black chilli flakes (substituted red chilli flakes) thyme dill bulgur wheat onion mixed mushrooms (used oyster, shiitake, Portobello, and large flat) feta cheese balsamic vinegar Very good, and very filling.
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Continue reading →: Bulgur with tomato, aubergine and lemon yoghurtfrom Ottolenghi Simple (page 162) by Yotam Ottolenghi ground allspice Greek yoghurt cherry tomatoes aubergines mint bulgur wheat onions preserved lemons tomato paste Very good, although the bulgur wheat needed more liquid, so I added some boiling water.
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Continue reading →: Proscuitto PizzaMade 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).…
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Continue reading →: Fried tempeh with snake beans and kecap manisfrom Fusions: A New Look at Australian Cooking by Richard Whittington and Martin Webb tempeh garlic and red shallots red onion snake beans (substituted round beans. Snake beans would have been better) fish sauce and kecap manis It was good. Use a small red onion as this can overpower the dish. Served with Jasmine rice.
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Continue reading →: 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 prosciutto (recipe called for small cubes. I could only get sliced, so I kept the slices together and rolled into a cylinder and cut into cubes) garlic, chilli, cherry tomatoes broccoli orecchiette pasta…
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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 EVOO lemons Parmesan cheese rocket parsley A bit of twist on rocket and shaved parmesan. The parmesan is grated and blended with the…
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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 red rice ghee carrots (I used organic_ oyster mushrooms spring onions bok choy S & P eggs (I used organic) cashew nuts & Thai basil to serve. The inspiration for this dish came from eatyourbooks.com. I had red rice,…
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