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Continue reading →: Rigatoni al pomodoro e ricottaRigatoni with tomato and ricotta from The Food and Cooking of Rome and Naples: 65 Classic Dishes from Central Italy and Sardinia by Valentina Harris Very good. Takes a while to reduce the tomatoes, but worth it. Otherwise a simple dish
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Continue reading →: *Coronation Quichehttps://www.royal.uk/the-coronation-quiche Ingredients: Pastry Filling One of the best quiches I have had. Light, delicate, flavoursome. Base needed more cooking despite blind baking per instructions. Reheated on oven pizza setting
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Continue reading →: Chard-wrapped fish with lemon and olivefrom Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 274) by Adeena Sussman This was a good dish, reminiscent of Moroccan flavours with lemon and olives.My Swiss card was not big enough to wrap the fish, so I substituted organic silverbeet which was a little strong in flavour. The white…
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Continue reading →: Beetroot Leaf BooraniRecipe online from Be-Inspired (Roberta Muir):https://beinspired.au/recipes/recipe-beetroot-leaf-boorani/ Ingredients: beetroot, EVOO, salt, garlic, natural yoghurt, dried mint, walnuts and flatbread. A very good “dip” although we had if for lunch. I choose not to blend the beetroot with the yogurt for aesthetic reasons. The heirloom beetroot that I grow is “bull’s blood,”…
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Continue reading →: Pea PureeFrozen peas, cooked in a little vegetable stock with mint. Very good. Served with Pies and potato mash (Organic Dutch Cream Potatoes, cream, S & P). Product review. Aldi Frozen Pies, heated in the pie maker. The first Pie was their meat and potatoes (very ordinary). The second Pie was…
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Continue reading →: Spinach PastaI had lots of spinach left over from another dish, soI blanched it, dried it, combined with pasta dough to make spinach pasta. Served with EVOO, pepper and grated pecorino.Apart from the spinach leaves making a mess of the pasta machine, it was a good dish.
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Continue reading →: Crunchy Beetroot Saladfrom The Cook’s Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen by Stephanie Alexander I had to do something with the betroots harvested for their stems and leaves for Roberta’s Beetroot Leaf Boorani (see post) I entered that plus carrots and walnuts which I…
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Continue reading →: Lime PickleIndian Home Cooking: Quick, Easy and Delicious Recipes to Make at Home by Jan Purser and Ajoy Joshi (page 106) This is delicious. (Perhaps not so “quick” as it is a 3 week process!) I ended up recutting the limes into smaller segments as the majority were home grown limes with…
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Continue reading →: French Style CheesecakeStraight from the box, although defrosted first. So good, that Mrs B asked for seconds.
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Continue reading →: CassouletSomething completely simple. Cassoulet. Reheat from the jar. Some of the best Haricot beans you can find. Highley recommended. https://ancoeur.com.au/famille-patacq/
Hello,
I’m Marcus
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Eastington@Paddington 