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Continue reading →: Homemade ricottafrom Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 24) by Julia Busuttil Nishimura Ingredients: A2 Milk, Pure Cream, Salt, lemon juice, and Bondi Yogurt. A simple process, but it seems to take forever to wait until the milk boils before adding the lemon juice. A…
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Continue reading →: Homemade ricotta with seed crackers and honeyfrom Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 24) by Julia Busuttil Nishimura Crackers were made of pumpkin seeds, linseeds, sunflower seeds, organic plain flour, baking powder, and sea salt. Served with the yogurt and Beechworth Honey, They tasted great, but the crackers were…
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Continue reading →: Borlotti bean soup with maltagliatifrom Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 98) by Julia Busuttil Nishimura After making this it reminded me of the Pasta butterflies with lentils. The borlotti beans give this soup more of a crunch, however I prefer the elegance of the puy lentils,…
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Continue reading →: “Incredible one-pot pasta”from Plants-Only Kitchen: Over 70 Delicious, Super-Simple, Powerful and Protein-Packed Recipes for Busy People (page 76) by Gaz Oakley It is hard to beat the simplicity of this dish. Place in all ingredients in large saucepan and cook on low heat until pasta is cooked. Unfortunately the onion wasn’t. I am…
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Continue reading →: Dan’s favorite cream soupHad celery and broccoli that needed to be used, and this came up on Eatyourbooks: “Dan’s favorite cream soup” from The Blue Zones Kitchen: 100 Recipes to Live to 100 (page 259) by Dan Buettner It was a very comforting and quick soup. Ingredients: EVOO, onions, celery, carrots, garlic, tarragon, bay…
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Continue reading →: *Linguine all’AmalfitanaLinguine with prawns and zucchini from Buon Ricordo: How to Make Your Home a Great Restaurant (page 91) by Armando Percuoco and David Dale Excellent dish. So simple and quick, i.e. cooked in under 10 minutes. Dried linguine, EVOO, zucchini, garlic, prawns, mint and parmesan
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Continue reading →: Calzone(Folded pizza) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 41) by Armando Percuoco and David Dale Mixed reviews on this. My wife love it, I didn’t. Imagine a deep fried cheese thick sliced sandwich. Bread was just flour, water and yeast. Stuffing of ricotta, provolone (substituted…
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Continue reading →: Veggie cassolafrom The Blue Zones Kitchen: 100 Recipes to Live to 100 (page 43) by Dan BuettnerThis is very simple shepherds dish from Talana, Sardinia. Slow roast (150C) for hour: EVOO, Zucchini, Onions (red and white), Red & Yellow capsicum, carrots, eggplant, parsley, Basel, thyme, oregano, bay leaves S &P. Served with…
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Continue reading →: *Traditional Provençal Tapenade With Capers, Anchovies, and Tunafrom Daniel Gritzer at Serious Eats: Recipe Online: https://www.seriouseats.com/traditional-tapenade-provence-tuna-olive-caper-recipe “Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It’s made with…
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Continue reading →: Rigatoni con verdure arrosto(Pasta with roasted vegetables) from Grossi Florentino: Secrets and Recipes by Guy Grossi and Jan McGuinness I liked the simplicity of this (both the cooking and the flavours). Roasted vegetables (EVOO, garlic, pumpkin, sweet potato, parsnip, zucchini with sage and rosemary). The Rigatoni is probably the perfect pasta with this, and…
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Eastington @ Paddington 