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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! Kimchi (home made) Cheddar ( King Island Diary Surprise Bay) Pepper White Bread (Jesse’s Bakery White Sourdough) Salted Butter (Westgold, NZ)
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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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Continue reading →: Egg and zucchini pizzaInspired from Quirky Cooking (Thermomix)(page 87) by Jo Whitton This is just about the dairy free pizza topping. Based and past per previous recipe Organic zucchini grated, with sun dried tomatoes, with black olives. Bake for about half the time. Then Add beaten organic egg, and some dried Italian herbs, and finish…
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Continue reading →: *Caprese di mozzarella di bufalaBuffalo milk mozzarella Caprese salad from The Silver Spoon Quick and Easy Italian Recipes (page 12) by The Silver Spoon Kitchen You don’t need a recipe for this. Just buffalo milk mozzarella, tomato, basil, EVOO and S&P
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Continue reading →: *The Perfect Neapolitan Pizzaby Vito Iacopelli This is the best recipe I have come across for making Pizza dough, but it needs to be started the day before. The perfection comes from the Poolish. MAKE POOLISH In a container put 200g of water. Add 5g of honey. Add 5g of yeast. Mix…
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Continue reading →: *Lemon Zucchinifrom In Tuscany (page 208) by Frances Mayes Very simple and delicious! Lightly steam grated organic zucchini and minced spring onion. Mix with Lemon Pesto: lemon juice and zest, basil, garlic, toasted pine nuts, EVOO, grated Reggiano Parmigiana and S&P.
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Continue reading →: *Oven-baked shallot and mushroom risottofrom River Cottage Light & Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall A comforting risotto without butter or cheese! Roast shallots, thyme and S & P. Roast shallots, thyme and S & P. Then add mushrooms (the recipe uses chestnut mushrooms, I substituted portobello mushrooms. You want mushrooms full…
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Continue reading →: Cauliflower and chickpea curryfrom Is This a Cookbook?: Adventures in the Kitchen (page 190) by Heston Blumenthal Onions, garlic and salt cooked in gee. Then add the cauliflower trimmings followed by Rogan Josh paste and tomato puree. Then add canned chickpeas including the liquid from the pan. Simmer and then Blitz to a smooth…
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Continue reading →: “Authentic Italian Pasta Puttanesca recipe”Recipe from “Recipes from Italy” – online AUTHENTIC ITALIAN PASTA PUTTANESCA RECIPE Quick to cook. Subtle flavours. The capers, garlic, black olives, anchovies and chilli favouring the EVOO. Partially cooked pasta added to the infused oil with crushed tomatoes and finish cooking the pasta until al dente. Top with parsley…
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