Tomato salsa goes by many names. Also known as 'salsa fresca,' 'salsa cruda' or 'salsa bandera,' it's a traditional Mexican dish of raw ingredients that's quick and easy to make, nutritious and delicious. My favourite name is 'pico de Gallo.' The literal translation is 'beak of the rooster.' It's believed to be called that because people used to ... Read More
vegan
Tomato and Olive Salad with Roasted Onions and Thyme
Tomato and olive salad with roasted onions and thyme was borne out of a need to come up with something quickly because I feared I didn't have enough to feed my guests. A friend of mine has a wonderful expression: "maximum impact for minimum effort." With just a few ingredients, this salad does just that, with juicy, ripe baby tomatoes, black ... 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
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
Pea and Lettuce Soup with Mint and Chives
Pea and lettuce soup with mint and chives takes only a few minutes to prepare. It’s a simple entree for a spring lunch. However, if you like a more substantial soup, it works beautifully with some almond meal stirred in, or some strips of grilled prosciutto strewn over the top. It’s also a lovely way to use the outer, tougher leaves of a lettuce ... Read More
Okra with Tomatoes and Curry Leaves
Okra with tomatoes and curry leaves is a very quick dish to make. They're sometimes known as lady's fingers. Originating from Africa, okra are now widely used in Indian cooking, and dishes of the Caribbean and the southern states of the USA. I think this dish would be delicious with some chickpeas or lentils stirred in. Otherwise, ... Read More
Jerusalem Artichoke and Walnut Soup
Jerusalem artich0ke and walnut soup began with a case of mistaken identity. At the market https://cambridgemarkets.com.au , I picked up what I thought was a piece of ginger. James, my fruit and veg man https://www.farmerandson.com.au told me that it was Jerusalem artichoke. Having shied away from cooking them before, I decided to buy a ... Read More
Pickled Red Onions
Pickled red onions are really easy to make and you don't have to be too fussy about the quantity of the ingredients. Experiment with whatever combination of spices you like, such as mustard seeds, cumin seeds or juniper berries. The leafy fronds of dill or fennel are a favourite of mine. I also like to add some orange rind. Pickled red onions ... Read More
Moroccan Tomato and Lentil Soup
My Moroccan tomato and lentil soup has evolved from a somewhat bland cream of tomato soup I've been making since the kids were little. Cream of tomato is the only soup one of my kids will eat. Therefore, I've started to add a few more ingredients to make it more interesting. Now, this soup is on high rotation on Monday nights when everyone eats at ... Read More
Butternut Pumpkin, Parsnip and Carrot Soup
I made a big pot of butternut pumpkin, parsnip and carrot soup in preparation for a family holiday next week. There's no need to be fussy about the quantities here. You can use different vegetables, such as sweet potato, potato, leek, celery, or golden beetroots. I think the apple adds a lovely sweetness to the soup, but you could always add a ... Read More