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Continue reading →: *Triple-cheese pot pies with braised greensRecipe online: https://www.gourmettraveller.com.au/recipe/mains/cheese-spinach-pie-19272/ Ingredients Caramelised shallots Delicious
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Continue reading →: Greek filo pastryfrom Wild Weed Pie: A Lifetime of Recipes(page 177) by Janni Kyritsis and Roberta Muir plain flour Need to roll so thin that you can read a newspaper when you place the filo on top!
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Continue reading →: *Olive, Feta Or Anchovy Filo FingersRecipe online from Be-Inspired (Roberta Muir): https://beinspired.au/recipes/fillo-fingers/ Mrs B: “Each delicious but my favourite was anchovy”
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Continue reading →: *Baked lima bean soup and pickles (Fassolada)fromWild Weed Pie: A Lifetime of Recipes (page 17) by Janni Kyritsisand Roberta Muir Lima beans do need to be peeled as the skins are toxic. I didn’t have any stock left, and none available locally so I used canned butter beans and added in last 15 mins. Most European cookbooks will say peel…
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Continue reading →: *Greek salad (Saláta choriátiki)from Be Inspired – A Month of Greek: Inspired by Janni Kyritsis (page 53) by Janni Kyritsis andRoberta Muir I did add green jalapeños on top for me
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Continue reading →: *Feta, tomato & green pepper bake (Féta psití)fromBe Inspired – A Month of Greek: Inspired by Janni Kyritsis (page 28) by Janni Kyritsis and Roberta Muir Simple and delicious. Version2: Feta, Kumato tomatoes, and green cayenne chilli bake
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Continue reading →: *Crisp rice flour pancakes with char-grilled prawns (Bánh xèo)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 31) by Roberta Muir and Mark Jensen New pancake pan. No oil. Also only used one temperature throughout. 5.5 out of 9 on Induction. Cooked in about 10 minutes.
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Continue reading →: *Creme Nignon “Estilo Nuevo Euro Latino”This is a recreation of a dish that I had in Sweden. Pour over pea soup (blended peas and creme) possibly sour Then add some champagne (Bollinger) just a little (and you should get a little volcano like eruption!
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Continue reading →: Black sticky rice with taro (Chè khoai môn)fromSecrets of the Red Lantern: Stories and Recipes from the Heart(page 129) by Pauline Nguyen and Luke Nguyen and Mark Jensen It was very good. I found the taro was flavourless, and perhaps would replace with lychees next time.
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Eastington @ Paddington 