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Continue reading →: *Fish piefrom The Terrace Times Cook Book, Volume 1: Paddington Edition: Minimum Effort, Maximum Effect (page 23) by Helen Arbib and Pauline Clements One of my first cook books in the 80s. This is the first recipe I tried from this book. We weren’t disappointed. Better than the Woolworths Fish Pie, but…
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Continue reading →: Hot-smoked salmon, potatoes and dillinspired from The Christmas Chronicles: Notes, Stories & 100 Essential Recipes for Midwinter (page 102) by Nigel Slater Very Simple: New Potatoes (I tried the ones in the microwavable bag. Just place the whole bag in the microwave, and a seal opens up to let off steam. 7 minutes was more…
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Continue reading →: *The Whipping Sicilianinspired by #the_pastaqueen This came up on my Insta feed, and I had to “cook it.” Apart from cooking the pasta (in plenty of salted water), there is no cooking. Combined the pasta with parsley, chilli, garlic, “tears of god” (pasta water) and plenty of pecorino romano (enough to make the…
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Continue reading →: *Tofu Ria – Silken bean curd in spicy saucefrom Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 51) by Simon Goh and Roberta Muir This is a great dish, and so simple and quick, although the sauce contains many ingredients. Silken tofu, cooked in a sauce of vegetable oil, soy sauce, sweet chilli sauce, Shaoxing…
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Continue reading →: *Gula melaka- Sago pudding with coconut milk & palm sugarfrom Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 38) by Simon Goh and Roberta Muir I used a chinese tea cup for the mould, and greased with coconut milk for easy removal. I didn’t bother breaking up the palm sugar. I put 100g block in 1/4…
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Continue reading →: *Fagioli all’uccelletto (Beans with tomatoes)from Buon Appetito: Regional Italian Recipes/Ricette Regionali Italiani by National Italian-Australian Women’s Association I came across this book in my usual second hand book store, and flicking though I found this recipe using dried white beans and tomatoes, and having already soaked the beans overnight and cooked them in salted water,…
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Continue reading →: Sri Lankan fish mouli (Barramundi poached in coconut cream & lemongrass)[Jimmy Shu / Hanuman(N.T.)] from The Great Australian Cookbook: The Ultimate Celebration of the Food We Love from 100 of Australia’s Finest Cooks, Chefs, Bakers and Local Heroes (page 176) by Helen Greenwood This is very good, and very simple. Fry sliced red onion, sliced ginger, bruised lemongrass, bruised chillies, curry…
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Continue reading →: Kimchi Risottofrom Cookidoo/Thermomix https://cookidoo.com.au/recipes/recipe/en-AU/r514004 This is delicious with layers of complexity (ginger, lemongrass and chilli), and quick with the Thermomix. Shallots, ginger & lemongrass fried in vegetable oil. Add kimchi and rice and fry some more, and then add vegetable stock. (It is better to add hot stock to the Thermomix…
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Continue reading →: Joe’s spaghetti with prawnsfrom The Cook’s Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen by Stephanie Alexander Very simple and quick. Fry chilli and garlic in EVOO, add prawns fry some more, add basil and rocket then cooked spaghetti, more EVOO and serve.
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Continue reading →: Steamed barramundi fillets with ginger and spring onion saucefrom Blue Ginger: The Flavours of Asia at Home by Les Hyunh Steamed barramundi fillets over blanched bok choy, garnished with spring onion, chilli and coriander. Sauce of: peanut oil, garlic, Shaoxing rice wine, oyster sauce, sesame oil, chicken stock, light soy sauce and fresh ginger. Very good
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Eastington@Paddington 