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Continue reading →: Rice & peas (Arroz con gandule)from Be Inspired Online Caribbean Cooking Class: Inspired by Paul Carmichael (page 47)by Roberta Muir and Paul Carmichael
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Continue reading →: Aussie ‘Solomon Grundy’from Be Inspired Online Caribbean Cooking Class: Inspired by Paul Carmichael by Roberta Muir and Paul Carmichael hot-smoked ocean trout green onions habanero chilli, thyme leaves ground allspice lime juice EVOO Salt Raw vegetables, for serving
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Continue reading →: Snapper escovitchfrom Be Inspired Online Caribbean Cooking Class: Inspired by Paul Carmichael (page 36) by Roberta Muir and Paul Carmichael Fish was coated in spice mix, then steamed over the vinegar vegetables. No sugar
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Continue reading →: Bajan Corn SoupRecipe online from Be-Inspired (Roberta Muir): https://beinspired.au/recipes/bajan-corn-soup/ Ingredients It was very good.
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Continue reading →: *Avocado & papaya saladfrom Be Inspired Online Caribbean Cooking Class: Inspired by Paul Carmichael (page 34) by Roberta Muirand Paul Carmichael added tomato Fabulous salad. Delicious!
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Continue reading →: Prawns in spicy tomato coconut broth (Camarones con coco)from Be Inspired Online Caribbean Cooking Class: Inspired by Paul Carmichael (page 20) by Roberta Muir and Paul Carmichael
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Continue reading →: *Smokey Joefrom Behind the Half Door: Stories of Food and Folk by Kady O’Connell and Brighid Mclaughlin Organic Sebago potatoes, smoked salmon, red onion, garlic, riesling, vegetable stock, lemon juice and rind, dill, capers, cream and parmesan
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Continue reading →: Torte Caprese (flourless almond cake)Cookidoo/ Thermomix Cake Chocolate ganache
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Continue reading →: Homemade organic spelt Tagliolini with Ragazzi’s cacio e peppePasta boiled for 1 min, then added to butter, pecorino roman, pasta water, lots of cracked pepper and topped with sweet paprika
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Continue reading →: Polenta taragna con funghi e GorgonzolaBuckwheat polenta with mushrooms & Gorgonzola (Polenta taragna con funghi e Gorgonzola) from Be Inspired – A Month of Northern Italian: Inspired by Alessandro Pavoni (page 53) by Roberta Muir and Alessandro Pavoni I used the Thermomix to make the polenta.
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