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Continue reading →: Goat’s cheese and spinach pizzafrom New Food: From the New Basics to the New Classics (page 194) by Jill Dupleix The topping inspiration came from this recipe. Excellent combination of flavours: Mutti passata, spinach, Meredith’s Goat Cheese, black olives, sundered tomatoes and the oil from the jar. Apparently you need to spray the tomatoes with…
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Continue reading →: Ciceri e triaChickpea and pasta soup from Antonio Carluccio’s Pasta: The Essential New Collection from the Master of Italian Cookery by Antonio Carluccio Apparently this Roman recipe is 2000 years old. Very simple. Garlic, chillies, tomatoes, basil, chickpeas and EVOO.Hand cut pasta (made from just durum wheat semolina flour and water).
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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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