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Continue reading →: *Bean taginefrom The Moroccan Collection: Traditional Flavours from Northern Africa by Hilaire Walden Ingredients: dried kidney beans (both red and white), garlic & onions, bay leaves, red peppers, celery, paprika, red chillies, canned tomatoes, mint parsley and coriander. Topped with Harissa. Highly recommended
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Continue reading →: Split pea and ham soupfrom River Cottage Every Day (page 196) by Hugh Fearnley-Whittingstall Something to do with leftover ham bone from Christmas. Quite tasty, but better the the next day. Split peas (both green and yellow), onion, celery, carrot, butter, bay leaves and the ham bone. Plus Pepper.
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Continue reading →: Pina’s broccoli pastafrom South Africa Eats by Phillippa Cheifitz and Sue de Groot Very good, simple and quick. Whilst the ingredients are very similar to my usual broccoli pasta dish, it was amazing what the addition of feta, anchovies and different cheese made. Ingrediants: Broccoli, penne pasta, EVOO, garlic, chilli, anchovy, parsley, feta…
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Continue reading →: Prawn cocktail revisitedfrom Matt Preston’s Best 100 Recipes by Matt Preston Even putting aside that the avocado was unripe (the choice I had was unripe or well past the best), and I added a lot more Tabasco, I have had better prawn cocktails, including the one in a previous post. I made the…
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Continue reading →: Braised spiced lamb shanks with lemon pickle and couscousfrom Fusions: A New Look at Australian Cooking by Richard Whittington and Martin WebbCooked for Australia Day and India Republic Day. I think the amount of effort that goes into this does not justify the reward. At least not for the cook! Could be that I am not a great fan…
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Continue reading →: Spaghetti con Zucchiniby Damien Walsh (Eyton on Yarra Coldstream, Vic) from Al Dente, La Collezione by Barilla (Chefs share their favourite pasta recipes) Delicious & Simple Onion, garlic, Zucchini, basil, egg, parmesan, pepper and and Barilla Spaghetti (No 7)
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Continue reading →: *Wild Rice Saladfrom The Great Aussie Barbie Cookbook by Kim Terakes A delicious salad with lots of flavours, textures and colours. Currants soaked in Clare Valley Riesling, Chef’s Choice Wild Rice, toasted pine nuts and slivered almonds, spring onions, red & green capsicum, fresh corn, coriander leaves, EVOO and Morro White Whine Vinegar,…
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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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