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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.
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Continue reading →: *Moroccan lentil soup with silverbeetfrom Hot Nights, Cool Days by Julie Biuso Excellant
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Continue reading →: White asparagus with sauce gribichefrom Guillaume: Food for Friends (page 14) by Guillaume Brahimi white asparaguscaperschivescornichonsparsleysherry vinegarolive oilegg yolkssea salt & white pepperhard-boiled eggschervil (I have been meaning to grow this, as I have not found it available. Used extra parsley instead) Served with mixed greens and some home grown micro-herbs. Very good sauce.
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Continue reading →: Linguine with broad beansfrom Around the World in 80 Dishes: Classic Recipes from the World’s Favourite Chefs by David Loftus Simple, and very good. broad beansred onion, garlicparsleybroad beanslinguine pastapecorino cheeseEVOO
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Continue reading →: *Wild rice and mushroom soupfrom Around the World in 80 Dishes: Classic Recipes from the World’s Favourite Chefs by David Loftus wild rice (Black and Red)onioncarrots (organic)celery (organic)mixed mushrooms (Woolworths exotic mushroom mix). chicken stockthymecrème fraîche (non locally available so I substituted greek yogurt)Dry Sherry (substituted Noilly Prat Vermouth as Sherry gets drunk when opened, i.e.…
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Continue reading →: Danyel’s filled Camembertrom Around the World in 80 Dishes: Classic Recipes from the World’s Favourite Chefs by David Loftus I am not a fan of “tricked up” cheeses, however the stuffing did not detract from what is an excellent camembert.
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Eastington @ Paddington 