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Continue reading →: Cucumber saladfrom Take a Vine-ripened Tomato… by Julie Biuso Simple and very good, but you need to allow 2hrs for it to chill in the fridge. The sliced red onion was soaked in cold water for 15m which removed the pungency. Served with a Goulburn River Hot Smoked Trout and Leo Buring…
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Continue reading →: Green hummusfrom More: More Recipes with More Veg for More Joy (page 58) by Matt Preston This was uninspiring in both colour (all green apart from the optional added whole chickpeas) and flavour. (The omission of both tahini and paprika from the hummus was noticeable). Ingrediants: canned chickpeas, baby spinach, flat-leaf parsley,…
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Continue reading →: *Cauliflower steaks with red hummusfrom More: More Recipes with More Veg for More Joy (page 75) by Matt Preston Wow. This was so good, SWMBO is planned a dinner party with it featured! Ingredients: Red hummus (aka Muhammad): roasted red capsicum, tasted walnuts, chickpeas, garlic, harissa, ground cumin, lemon juice, EVOO, and ice Topped with…
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Continue reading →: Goat’s cheese and spinach pizzafrom New Food: From the New Basics to the New Classics (page 194) by Jill Dupleix The topping inspiration came from this recipe. Excellent combination of flavours: Mutti passata, spinach, Meredith’s Goat Cheese, black olives, sundered tomatoes and the oil from the jar. Apparently you need to spray the tomatoes with…
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Continue reading →: Ciceri e triaChickpea and pasta soup from Antonio Carluccio’s Pasta: The Essential New Collection from the Master of Italian Cookery by Antonio Carluccio Apparently this Roman recipe is 2000 years old. Very simple. Garlic, chillies, tomatoes, basil, chickpeas and EVOO.Hand cut pasta (made from just durum wheat semolina flour and water).
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Continue reading →: *Prawn, chilli & pesto pizzafrom Delicious: Simple (page 82) by Valli Little Loved the topping on this. I have come to the realisation that there are so many good toppings for pizza, the most important thing is the dough. Unfortunately I had none pre made, and bought a disappointing fresh pre made base. Green prawns…
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Continue reading →: Prawn dumplings & Hokkien noodle stir-fryAnother recipe from Woolworths Fresh Magazine (recipe attached). I thought that the 1/4 cup of sweet chilli sauce and 1 tbs of Honey would make this dish too sweet, so I just used a squirt of each. It was still too sweet. Second attempt, I omitted the honey and used…
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Continue reading →: Crispy-skined duck noodle bowlfrom Woolworths Fresh Magazine (recipe attached) Oops, forgot to add the coriander! But still delicious and quick. The duck fry at 12 minutes is the longest part. Ingredients: Duck breast, noodles, baby pak chou, spring onion, chilli, coriander leaves.
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Continue reading →: Soy and ginger tofu with quinoafrom Cuisine Magazine, Nov/Dec 2012 (#155) (page 41) by Ray McVinnie Very good, simple, & quick. (Would not have cooked this except it came up on eatyourbooks.com when I typed the ingredients in, and I had the magazine!). Firm tofu marinated in soy sauce; fresh ginger; spring onions; chillies, then heated.…
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Continue reading →: *The Irish Club’s Irish stewfrom How to Eat: The Pleasures and Principles of Good Food (page 398) by Nigella Lawson Just love this dish. I cook it most St Patrick’s Day. lamb steaks (substituted for chops)Onions, Carrots, parsnipsChicken stock & beef stock (substituted for veal stock)Pearl barley, with sage, rosemary and parsleyTopped with sliced potatoes…
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Eastington@Paddington 