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
vegan
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
Mixed Vegetable Pasta Sauce
This mixed vegetable pasta sauce is one that I often make often during the week. It starts with a soffrito base, which is a mixture of slowly cooked onions, carrots and celery. The Italians use soffrito to add flavour to sauces, soups and stews. I like to add a bit of garlic, too. The red capsicum delivers a beautiful sweetness. Serve the mixed ... Read More
Roasted Cauliflower with Pangrattato
Roasted Cauliflower with pangrattato is a delicious accompaniment to roasted turkey. The crispy pangrattato is a delicious combination with the slightly smoky roasted cauliflower. Other vegetables, such as broccoli and romanesco, can be roasted the same way for a colourful side dish. Try adding different herbs to your pangrattato, such as mint, ... Read More
Roasted Rosemary Kipfler Potatoes
Roasted roasted rosemary kipfler potatoes are the perfect side dish for any roast meat. You may have guessed from its name that it's a potato originating from Germany. My local market https://www.farmerandson.com.au sells baby kipflers when they're in season. They're about half the size of the supermarket produce. Parboil the potatoes first before ... Read More
Romesco Sauce with Smoked Paprika
Romesco sauce with smoked paprika is one of the most delicious sauces I've ever eaten. There is something about the sweet capsicums, the tart tomatoes, the caramelised garlic, all blended together with roasted nuts, smoked paprika and sharp vinegar that makes it irresistible! Did you know that the sauce originates from Catalonia in Spain? It was ... Read More
Edamame Dip with Coriander, Lime and Sesame
This edamame dip with coriander, lime and sesame is easy to make. It uses both the stems and the leaves of the coriander, and the zest and juice of the lime. Did you know that edamame are actually whole, immature soy beans? They're a good plant-based source of protein and fibre, and also a good source of folate and Vitamin K. Edamame are an ... Read More