Chilled roasted tomato and capsicum soup fits the bill for a light meal on a hot day. I often use nuts in soups as they give the soup a lovely creamy texture (without the cream), and they tend to make the soup a bit more filling. I also like to make my own chicken stock, either with chicken carcasses from the butcher, or with the leftover frozen ... Read More
At Amanda’s Table Blog
Vietnamese-Style Chicken Salad
I made a Vietnamese-style chicken salad for dinner last night in an effort to please everyone at the table. Every night this week, someone has complained about the meal I've served. So, I placed all the ingredients on the table for people to help themselves, with the chilli and herbs on the side, and included tomatoes big and small. The fussiest ... Read More
Eggplant Mezze Plate
I served this eggplant mezze plate yesterday as a starter for lunch with friends. I used eggplants in two ways - thinly sliced and roasted with smoked salt and olive oil, and also roasted whole, with a head of garlic, to turn into a dip. They tasted delicious on top of toasted pita bread with a dollop of homemade labneh and rose harissa. The labneh ... Read More
Peach Keffir Cake
This peach keffir cake is a fabulous cake to take to a picnic. The cake is an adaptation of a much treasured recipe from Annabel Langbein https://www.annabel-langbein.com The cake is delicious just as it is, it transports well, and it can also be made a day ahead. I recently attended a workshop at Idler's Hill, a gorgeous retreat in Sydney's ... Read More
Chicken Mayonnaise Sandwiches with Pistachios, Mint and Lime
Chicken mayonnaise sandwiches, for me, are the ultimate picnic fare. They're believed to have originated from"Poulet Reine Elizabeth" or "Coronation Chicken." This was a dish created by Rosemary Hume, a Cordon Bleu chef, and Constance Spry, a florist and author, as part of the banquet for the the coronation of Queen Elizabeth II in 1953. ... Read More
Guacamole with toasted cumin seeds
This guacamole with toasted cumin seeds doesn't have the kick of traditional guacamole, with jalapeño and chilli. I tend to omit these ingredients because they don't appeal to my kids' tastebuds. I would recommend toasting the cumin seeds and grinding them. It does give the dip a much better flavour than using ground cumin from a jar. I ... Read More
Pumpkin and Date Scones
I made pumpkin and date scones for afternoon tea with last night's leftover roast pumpkin. It's exam time in our house, so I have been practising my debriefing skills over cups of tea and homemade treats in an effort to stimulate conversation. I pureed the pumpkin, skin and all, to include in these scones. It doesn't really matter what type of ... Read More
Grilled Vegetables with Celery Salt and Green Herb Sauce
I made grilled vegetables with celery salt and green herb sauce for lunch today. In fact, I only grilled the vegetables as I'd made the accompaniments earlier in the week. I've been excitedly pouring through the pages of my new Cornersmith cookbook https://www.cornersmith.com.au/collections/cookbook/products/use-it-all The book is a fabulous guide ... Read More
Chocolate Chip and Peanut Cookies
I'm not sure where the recipe for these chocolate chip and peanut cookies comes from. I've been making them since I was a kid, and the recipe is very neatly handwritten in my first ever recipe collection book. I have a boy at home recovering from surgery, and this week I am making all the things that he loves, to entice him to eat. He needs the ... Read More
Roasted Romanesco with Green Pea Hummus
Romanesco broccoli, or Roman cauliflower, has to be one of the most beautiful vegetables I’ve ever encountered. The first time I saw one, I was reminded of a piece of chartreuse coral. The pale green florets are arranged in an intricate, fractal-like, conical spiral formation. Romanesco belongs to the plant species Brassica oleracea, which also ... Read More