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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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Continue reading →: *Pumpkin, feta and caramelised onion tartfrom [Fiona Hoskin] (Fee & Me) from Devil of a Cookbook (Thermomix) (page 79) by Fiona Hoskin and Tetsuya Wakuda This was delicious! Shortcrust pastry, caramelised onions, Persian feta cheese, pumpkin, ouring cream, full cream milk, organic eggs.
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Continue reading →: *Sous-Vide Duck BreastCombination ofhttps://www.seriouseats.com/sous-vide-101-duck-breast-recipehttps://recipes.anovaculinary.com/recipe/pre-searing-sous-vide-duck-breast Luv-A-Duck Breasts. Duck Skin scored and pre seared for about a minute, seasoned and cooled before adding to sous vide bag with the fat from the pre searing. Cooked at 54C for about 2.5 hours, and then seared skin again. Experimenting with sauces # 1. Organic Beetroot, Blackberries,…
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Continue reading →: Linguine alla polpa di granchioLinguine with crab from Tony and Giorgio by Giorgio Locatelli and Tony Allan So simple, and yet so good. Fresh Linguine made with 100g “00” Flour, 100g durum wheat semolina, 2 organic eggs, and a dash of EVOO. Garlic, Chillies and Crab meat and EVOO, and garnished with fresh parsley.
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Continue reading →: *Gruyere, Caraway, and Thyme Bread and Butter Puddingfrom The Great Aussie Bloke’s Cookbook by Kim TerakesDelicious!. This was nothing like a bread and butter pudding (which I am not fond of). It had the flavours and aromas of a great French onion soup. Buttered sourdough bagetteCaramelised onions (without sugar)Fresh thyme, caraway weeds, S & PGruyere AOP, A2 milk and…
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Continue reading →: *Honeydew Melon and Rosewater Soupfrom The Great Aussie Bloke’s Cookbook by Kim TerakesSo simple and so good. Just Honeydew melon, rosewater and sugar syrup and then blended. Version 2, I decided to adult it up a notch and added 50% Vodka to make a cocktail. (I would not use Gin as the botanicals would mask the…
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Eastington @ Paddington 