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Continue reading →: Mushroom, Edamame Bean & Crouton SaladCiabatta bread, edamame beans, button mushrooms, rocket. Dressing (toasted sesame seeds, EVOO, lemon juice, garlic, Soy Sauce
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Continue reading →: *Baked Salmon with Almond & Herb SaladSalmon, labneh, almonds, grapes, chilli, capers, parsley, lemon juice. Always a crowd pleaser. Later Versions: Sous vide the salmon: https://www.seriouseats.com/sous-vide-salmon-recipe 46C for 45 m. This is an improvement on the oven cooking per the recipe.
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Continue reading →: *Classic prawn cocktailfrom Assemble: Sensational Food Made Simple by Annabel Langbein Iceberg lettuce, baby cucumbers, steamed prawns, and a sauce with of Ketchup, Hellmans Mayonnaise, Worcestershire sauce, Chilli
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Continue reading →: “Society” Grilled King Prawns with Spicy SauceThis recipe came from the Society restaurant and published in the AFR Summer Magazine: https://www.afr.com/life-and-luxury/food-and-wine/christmas-recipes-from-some-of-melbourne-s-best-restaurants-20241023-p5kkk9 I had to substitute Banana Prawns as King Prawns were out of stock. Middle section of the prawn shells cooked in butter to create prawn butter. (Very good) Prawns cooked on the BBQ, and then…
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Continue reading →: Reuben toastiefrom Best of the Pie Maker: Sweet, Savoury Pies & More! by Australian Women’s Weekly The 35hr Sourdough Mini Loaf Dark Rye from Woolies were so good, I departed from the recipe and used the Breville Press rather than cutting up the rolls and using slices as the crust for the…
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Continue reading →: *Spaghettini Con Granchio (Spaghettini with Crab, Lime and Chilli) by Phillip Wilson (Saints Waterfront Auckland NZ)from Al Dente, La Collezione by Barilla (Chefs share their favourite pasta recipes) Delicious & Simple Crabmeat, lime zest and juice, garlic, parsley, geen onions, chilli and EVOO.Barilla Spaghettini (No 3). (I also added some grated ginger).
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Continue reading →: Ottolenghi’s: Harissa trout rillettes with creme fraiche and horseradishRecipe online: https://www.theguardian.com/food/2024/nov/30/trout-rillettes-leek-nut-roast-tatin-guanciale-potatoes-pistachio-bombe-christmas-feast-recipes-yotam-ottolenghi Ottolenghi’s dish appears a lot redder than mine, perhaps just for the photograph, or perhaps there was more harissa or tomato puree than the quantities mentioned in the recipe. Notwithstanding, this was a still a very good dish. The quantity allegedly serves two as a starter, but…
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Continue reading →: *Banana and parsley smoothiefrom Is This a Cookbook?: Adventures in the Kitchen (page 56) by Heston Blumenthal As Heston says; “A greenish, unripe banana is more starchy than sweet and has an affinity with parsley, the two of them combining to produce something that’s somehow neither banana nor parsley, neither sweet nor savoury. A…
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Continue reading →: *Kimcheese toastiefrom Is This a Cookbook?: Adventures in the Kitchen (page 34) by Heston Blumenthal So simple and so delicious!
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Continue reading →: *Pasta puttanescafrom Is This a Cookbook?: Adventures in the Kitchen (page 180) by Heston Blumenthal Wow! Fantastic Flavours. The star of the recipe is the tomato compote, which as Heston says: “is a wonderful concentrated, almost jam-like tomatoeyness.” However the downside is that it takes about 5 hours to make. 2…
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Eastington @ Paddington 