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Continue reading →: Whole-wheat pasta with lentils, spinach, and leeksfrom The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine (I had left overs of each of the below, and Eatyourbooks.com came up with this recipe) Leeks, garlicPuy lentils (I used a can of organic lentils)Fusilli Avellinesi pasta (Squisito brand)baby spinachEVOO, S & P I cut corners…
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Continue reading →: *Yellow Curry with Mushroom and Cauliflowerfrom (Dandelion restaurant)/ Thermomix / Cookidoo This had great flavours. I added more chilli. Definitely on the cook again list. lemongrassfresh turmericfresh galangal (home grown)makrut lime leaves (I substituted lime zest)vegetable oil (I used coconut oil)Korean chilli paste (gochujang) (I substituted sambal Oelek)ground turmericking oyster mushrooms (I could only get…
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Continue reading →: 5 min quick and easy lunchFrom Dr Mark Hyman, facebook recipe post: https://www.facebook.com/drmarkhyman/photos/a.163412217022869/6073672492663449/?type=3 Arugula / RocketBlack OlivesTomatoesAvocadoCanned Artichoke HeartsCanned wild sardines (He uses salmon, but sardines are healthier, and more sustainable)Pumpkin Seeds (Dressing of EVOO, Balsamic, Wholegrain Mustard, and S & P) Very good.
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Continue reading →: Peperoni al forno ripen al risottoBaked peppers filled with risotto from Gennaro: Slow Cook Italian (page 102) by Gennaro Contaldo What’s not to love about stuffed capsicums? This is the first time I had to cook a risotto before stuffing the peppers. Neither way is better, just different, although the non risotto method is quicker. Risotto…
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Continue reading →: Cabbage and potatoes with Mustard dressingfrom More Taste of Life by Julie Stafford Mrs B gave me a challenge, she just picked potatoes and a baby cabbage from a friend’s garden. What can I cook? eatyourbooks.com came up with few. Mustard Dressing:Dijon mustardMustard seedstarragon vinegar (didn’t have any, so I infused fresh garden tarragon with white wine…
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Continue reading →: *Spaghetti con le zucchinefrom The Silver Spoon (page 303) by Phaidon Press Editors and The Silver Spoon Kitchen EVOO flavoured with sage, celery, garlic and onion Tomatoes. (I used whole Italian tomatoes from the can. The juice will be used later) Organic zucchiniBuffalo mozzarella cheeseParmesan cheese Barilla #5 spaghetti Highly recommended.
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Continue reading →: Broad bean, spinach and beetroot salad with goats’ cheese and a tapenade dressingfrom The Cafe Paradiso Cookbook by Denis Cotter Dressing of Black olive tapenade with EVOO and lemon juice. Black olive tapenade from The Cafe Paradiso Cookbook by Denis Cotter black olivescaperssundried tomatoesgarliccayenne pepperEVOO …and blitz! Simple
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Continue reading →: *Dr Mark Hyman’s Ultimate Phytonutrient Saladhttps://drhyman.com/blog/2023/10/19/my-ultimate-phytonutrient-rainbow-salad/ This is an excellent salad. I also added celery and sun-dried tomatoes (I was trying to use all the leftover veggies, I had), and omitted the salt and additional “protein.” The roasted Spiralled sweet potato was so good, that Ms B who dislikes orange vegetables had a second helping!…
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Continue reading →: Pazoon hinBurmese Prawn curry with gravy from The Complete Asian Cookbook by Charmaine Solomon We harvested some fresh potatoes (friend’s garden), and had left over onion, and tomatoes, so another eatyourbooks.com suggestion. The potatoes turned out to be the waxy variety. I think the floury variety would have suited the dish better,…
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Continue reading →: Cacio e peppe popcornfrom the Woolworths monthly magazine. Popcorn, butter, parmesan, EVOO, smoked paprika Sounds better than it tasted, even after increasing the pepper and smoked paprika.
Hello,
I’m Marcus
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Eastington@Paddington 