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Continue reading →: Roasted capsicum with Persian feta and eggplant and parsley saladfrom Maggie’s Christmas by Maggie Beer (p192) One of the limitations with induction cooktops is that you can’t charr the capsicum skins. The BBQ ran out of gas, so the capsicums had to go under the grill which tend to cook the capsicums and makes them fall apart . The stuffing is fried…
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Continue reading →: Bocconcini balls with dukkahfrom Maggie’s Christmas by Maggie Beer (pafge 59) Very simple: Bocconcini balls rolled in sukkah and baked for about 5mins at 200C fan forced. Time said 5 to 6 mins before they melt. Mine were melted at 5m, so next time watch them in the oven and take out before melting. Otherwise good,…
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Continue reading →: NSW: Bondi Junction: Osteria RivaDate Visited: 18 December 2025 Arancini Puttanesca ($18). Different Fritto Misto. (lightly battered seafood) Tagliatelle with Porcini. ($33). Good but not memorable food. Corkage $20 a head (even for the non drinker). They added a compulsory tip of 10% for 6 people (which we didn’t notice at the time). Final…
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Continue reading →: Lamb & pita saladfrom Food & Wine Best of the Best, Volume 15 (2012): Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine. This one is from The Cook & The Butcher by Brigit Binns Radishes would have given it a nice bite. Pitta pockets should have been split into smaller…
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Continue reading →: *Cozze alla Siciliana (Braised mussels with tomato, chilli and olives)from Italian Food Safari: A Delicious Celebration of the Italian Kitchen by Maeve O’Meara and Guy Grossi. (p14) Cooked in a wok with lid on Served with fresh seeded sourdough bread. I don’t know why a 1:2 ratio is needed between the EVOO and tomato puree. Next time I would just use enough oil to…
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Continue reading →: *Orecchiette with cimi (sic) di rapa and anchoviesfrom The Tucci Table: Cooking with Family and Friends (page 59) by Stanley Tucci and Felicity Blunt Cime di rapa is called broccoli rabe or rapini in English. I substituted Broccolini. (The mustard flavour of the cime di rapa would add another dimension if I can find it). The recipe called for blanching the broccoli in boiling water for 1…
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Continue reading →: *Coq au rieslingfrom Nigel Slater’s Real Food by Nigel Slater (p76) This is always a favourite, but often forgotten. But this time I used Turkey (it was Thanksgiving) and cooked it longer and slower (it is always better the next day), and it was delicious! Served with a simple green salad (lettuce leaves, EVOO, lemon…
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Continue reading →: *Cannellini bean and tuna salad with red onionfrom The Tucci Table: Cooking with Family and Friends (page 21) by Stanley Tucci and Felicity Blunt A version of this also appears in How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food by Eataly but without the parsley, and with scallions instead of red onion. Simple, quick and very good. I will probably “cook”…
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Continue reading →: Spaghetti Puttanescafrom Cellar Bar by Guy Grossi (p168) Another version, this time blending the canned tomatoes before adding to the sauce, and reducing the sauce for 30mins. The Sauce: Serve on Spaghetti (Barilla #5) and top with Parmigiano. Simple, and reduction gives it depth of flavour.
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Eastington@Paddington 