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
celery
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
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
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
Chickpea Soup with Saffron and Lemon
This chickpea soup with saffron and lemon is another comfort food recipe I've turned to while I'm bunkering down at home with the kids. Did you know that chickpeas are a good source of both fibre and protein? If you don't have tinned chickpeas on hand (hopefully, you're all stocked up), simply substitute with a tin of cannellini beans or borlotti ... Read More
Pea and Mint Soup with Celery and Lettuce Leaves
This pea and mint soup with celery and lettuce leaves is one that I love to make as it makes use of the green things that many of us throw away – the leaves of the celery stems and the outer, tougher leaves of the lettuce. Plus, I always have a bag of frozen peas on hand. It's a trusty, economical staple. Did you know that green peas are actually a ... Read More