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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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Continue reading →: Pasta with rocket and chilli pestofrom Assemble: Sensational Food Made Simple by Annabel Langbein Very Simple, very quick and Delicious. I am liking this cook book! Barilla Spaghettoni #7 Blitz: rocket , roasted almonds, garlic, chilli flakes, lemon zest and juice, pepper and parmesan. Combine with 1/4 cup “Tears of God” (pasta cooking water) and serve.
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Continue reading →: Cauliflower cream pasta with fresh herbsfrom Thug Kitchen: The Official Cookbook : Eat Like You Give a F*ck (page 163) by Thug Kitchen and Michelle Davis and Matt Holloway What surprised me most about this dish is that you think it has too much thick cream when it has no dairy at all! Quick: You can…
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Continue reading →: Fideuà (Paella with pasta)from Tapas Revolution: 120 Simple, Classic Spanish Recipes by Omar Allibhoy I was very impressed with the dish. Yo do need a large frying pan (which I used) or a paella pan. Angel Hair pasta is broken into bits and fried until golden and removed from the pan.Then fry squid, prawns,…
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Continue reading →: “Carlotta” Whipped ricotta with oregano oil and sourdough toastsThis recipe came from the Italian Carlotta restaurant in Canberra and published in the AFR Summer Magazine. Ricotta and crème fraîche (about 2/1), and lemon zest with some sea salt, whipped. Topped with oregano oil and some chilli flakes . I made the oregano oil by infusing EVOO with chopped…
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Continue reading →: Pumpkin RisottoFrom Cookidoo/ Thermomix The Thermomix is very good at making risotto, not as good as the long method, but far easier. Ingredients: Pumpkin (both Kent and Butternut), Arborio rice, Parmigiano Reggiano, vegetable stock, butter, S & P and topped with slices of black truffle.
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