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Continue reading →: *Bigoli in Salsa (Anchovy Sauce)From La Cucina Veneziana by Gino Santin (p59) Anchovy Fillets (best you can find). I used Ortiz (which were about $300 per kg, cf $60 kg for the Russino, both at Woolworths) We had this dish a few times in Venice (and even though I love anchovies I was disappointed with…
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Continue reading →: *Bigoli PastaFrom Venice: Food and Wine by M. E. Chojnacka Durum semolina flour“00” white flourOrganic eggEVOOSalt Bigoli is a Venetian pasta, like spaghetti but thicker and with a rough surface. I had to buy the attachment for the pasta machine, as it is difficult to find in Sydney other than in specialty…
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Continue reading →: Spinaci con pinoli e uvettaSpinach with pine nuts and raisins from A Table in Venice: Recipes from My Home (page 79) by Skye McAlpine We had this a few times in Venice. EVOO, garlicspinachlemon juiceToasted pine nutsraisinsMaldon salt, black pepper Simple, very quick and very good.
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Continue reading →: *Pasta with TartufiThe Tartufi is new product from Italy that was in my local Woolworths. I tried it the other night on a Mushroom Pizza using it over the base. It was excellent. Sorry No Photos. https://www.indiaitaly.com/post/everything-you-need-to-know-about-tartufi-the-italian-truffles I used the rest as a pasta sauce. Cooked the casarecce pasta until al dente,…
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Continue reading →: *Fish Curry with Tomato and Fresh HerbsLabel Recipe Ingredients: fish fillets, tomatoes, onions, peanut oil, ginger, curry powder, fish stock, chill, garlic, coriander, & mint. Delicious but I made a few changes. -The onions and the curry needed to be cooked longer.-The fish I left whole, and steamed on the curryI didn’t buy their Chilli Garlic…
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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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Eastington @ Paddington 