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Continue reading →: Lettuce Saladfrom Plenty (page 146) by Yotam Ottolenghi spring onionscaperslettuceradishes (recipe called for 10 per person. This would depend on the size, but 5 pp was sufficient) red endive (none available locally, so I substituted rocket)semi-dried tomatoesgem lettucerapeseed oilLemon juice I liked this salad. The semi dried tomatoes, capers, radishes and lemon juice…
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Continue reading →: Free-form roast summer vegetable tartfrom In the Kitchen: More Than 1000 Recipes for Every Day (page 615) by Allan Campion and Michele Curtis basileggplantsgarlicred onionsdried oreganothymetomatoeszucchiniblack peppercornsshortcrust pastryegg yolks This was very good. Like a cross between a Ratatouille and a Pizza.
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Continue reading →: Whiting Fillets, with Kale, Roasted Capsicum and Brown ButterPacket Recipe. Fillets from Aldi and recipe on back of the packet. The kale salad with roasted red capsicum, garlic, anchovies and chilli was great. Aldi whiting fillets were disappointing.The capsicum was “roasted” in the microwave (high for 5mins). Halved, deseeded, deveined, little EVOO, covered on a plate. Quick and…
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Continue reading →: Kale and Onion Pizzafrom River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall I used organic rye flour for the dough. I varied from the recipe in that I did not wilt down the Kale. I wanted a Kale Chips like top, and tossed the kale in chilli oil.I also added the Cheddar on the…
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Continue reading →: Mexican Tomato and Bean Soup & Rye Flatbreadfrom River Cottage Veg Every Day! by Hugh Fearnley-WhittingstallRye Flatbread (same cookbook) Tasty, simple and quick.
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Continue reading →: Mushroom Risoniottofrom River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall Quick, healthy, tasty
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Continue reading →: Pa amb TomàquetRecipe online from Be-Inspired (Roberta Muir): Ingredients Served with Spanish Olives, and Spanish Manchego
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Continue reading →: Sous-vide Lamb ShanksSous-vide 20 hrs at 62C Sauce: leftover tomatoes, parsley, onion, anchovies, balsamic and beans
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Continue reading →: Pasta with mint pesto and garlic prawnfrom Cuisine Magazine, Jan/Feb 2012 (#150) (page 49) by Ray McVinnie Sort of… I substituted:Spiral organic zucchini for pastaDi costi prawns with garlic and lemon butterSour cream for creamMy chilli infused EVOO. George’s basil pesto All ingredients tossed in a wok at high temp for about 2m. Then add parmigiana and…
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Continue reading →: *Gyoza SauceRecipe inspired from the wagamama cookbook by Hugo Arnold Combine garlic, chilli and salt in a morter and grind to a paste. (The garlic I grew by sticking organic garlic that had grown shoots in the ground. 12 months later, each was a large head. Better and juicier than the…
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Eastington@Paddington 