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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) coriander leaves ground cumin garlic limes red onions tomatoes vegetable stock jalapeño chiles tomato passata oregano canned black beans Tasty, simple and quick.
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Continue reading →: Mushroom Risoniottofrom River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall double cream, or cream fraiche parsley thyme balsamic vinegar white wine mushrooms risoni pasta Quick, healthy, tasty
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Continue reading →: Pa amb TomàquetRecipe online from Be-Inspired (Roberta Muir): Ingredients 1 very ripe tomato 2 slices firm white bread Salt flakes, to taste Extra virgin olive oil, for drizzling 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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Continue reading →: *Chickpeas and Kale in Spicy Pomodoro SauceRecipe Online: https://www.foodandwine.com/recipes/chickpeas-and-kale-in-spicy-pomodoro-sauce Ingredients 1/2 cup extra-virgin olive oil 5 garlic cloves, thinly sliced One 28-ounce can whole peeled Italian tomatoes, crushed by hand 1 1/2 teaspoons fennel seeds 1 teaspoon crushed red pepper Kosher salt One 8-ounce bunch of Tuscan kale, stemmed and chopped Two 15-ounce cans chickpeas, rinsed and drained Torn…
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Continue reading →: Baked pasta with artichokes, greens, and too much cheesefrom Dining In: Highly Cookable Recipes (page 159) by Alison Roman Thanks Sharon And Chilli for the Cookbook It’s really a vegetarian lasagna but using lots of cheese instead of béchamel sauce. Very good dish. Not quick. But worth doing. spinach mozzarella cheese garlic ricotta cheese heavy cream Parmesan cheese…
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