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Continue reading →: *Thomas Kellar’s simple roast chickenOrganic chicken with S&P in cavity, salted skin. Cooked at 230C for 50m. No basting.I only had one chicken stand so an empty Guinness can (they are taller than most cans) improvised. Let rest, with scattered with fresh time, and served on a bed of rocket with a spoon of…
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Continue reading →: *Beetroot and Orange saladfrom Margaret Fulton Christmas: A Collection of Christmas Favourites by Margaret Fulton (p164) This was prepared by the Hargraves using blood oranges. Thanks for the help.
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Continue reading →: Watermelon with Ginfrom Margaret Fulton Christmas: A Collection of Christmas Favourites by Margaret Fulton A bit of a Margaret Fulton theme day! There are so many great recipes for Christmas (or any other time) in this book. Watermelon balls marinaded in Gin and chilled, and saved with fresh mint.I used the Manly Spirits,…
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Continue reading →: *Four Pillars, Christmas Gin Pudding.Just steamed for 1hr and serve with whipped cream. It was moist and delicious.
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Continue reading →: Chicken, tomato and pepper pastafrom Assemble: Sensational Food Made Simple by Annabel Langbein I was looking for something to do with left over chicken , and did not want to go to too much effort. This was one of the options from eatyourbooks.com That’s what this book from Annabel is all about, as the title…
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Continue reading →: *Ling with potatoesfrom The Irish Cookbook (page 159) by Jp McMahon This is excellent comfort food, and so simple. I rarely peel potatoes. Just scrub the skin, cut in half and boil until tender, and then put cut side down in the ricer, and extract the potato pulp and eat the skin that…
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Continue reading →: Insalata di rucola e gamberettiRocket and prawn salad from Antonio Carluccio’s Vegetables by Antonio Carluccio Doesn’t get much simpler than this (except for peeling prawns, although made a quick prawn bisque by boiling the heads and shells, blending and straining)
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Continue reading →: Härdöpfu-bitzliugust 1: Swiss National Day On Swiss National Day (August 1) 1I was faced with choice of dusting off the fondue set or making roti, I opted for something different. Don’t ask me to pronounce it! I followed the recipe here, but substituted cream for the water. https://www.helvetickitchen.com/recipes/hardopfubitzli Ingredients: butter,…
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Continue reading →: Pasta with puréed red beans and shiitakesfrom The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 214) by Mark Bittman fresh shiitake mushrooms/ garlic / EVOO /S & PCooked/ tinned kidney beans through the food millPasta of choice (I tried a new Woolworths product, a Casarecce by Lello)Topped with Parmesan cheese & parsley This was…
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Continue reading →: *Spaghetti alla marinarafrom Great Dishes of the World by Robert Carrier Spanish onion, garlic, oreganoBaby roma tomatoesPastaPrawns cooked in Clare Valley rieslingBarilla spaghetti #5
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Eastington @ Paddington 