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
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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
Grilled Vegetables with Carrot Leaf Pesto
Grilled vegetables with carrot leaf pesto is a beautiful accompaniment to the baked leek and saffron risotto. You’ve probably realised by now that I’m fan of green sauces, having included several versions in previous blog posts. I particularly like to use parts of vegetables that would otherwise be discarded, such as the leaves of baby carrots. You ... Read More
Baked Leek and Saffron Risotto
Baked leek and saffron risotto is a cheat's version of the traditional Risotto alla Milanese, which is continuously stirred for 20 minutes or so on the stove, and served as an accompaniment to osso bucco (veal shin bones). I love this baked version because it frees you up to prepare other things in the kitchen while it cooks. The leek is sweet, ... Read More
Spring Minestrone with Celeriac Leaf Pesto
Spring minestrone with celeriac leaf pesto is my kind of dish. It's a quick soup made with what I had on hand before the weekly shop- a tin of cannellini beans, frozen peas, a leek and a zucchini. In last week's blog, I posted a recipe for celeriac remoulade. I recently chatted with Sally from Farmer and Son https://www.farmerandson.com.au about ... 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
Fig and Olive Herb Paste
Fig and olive herb paste was a recipe from my sister in a book of culinary musings from good friends. The book was a gift on my hens' day and I have referred to it often over the years. I've changed the paste recipe a little. It's perfect on a cheese plate, served with a sharp cheddar, manchego or goat's cheese. The paste is also a delicious ... Read More
Salsa Verde with Radish Leaves
Salsa verde with radish leaves is simply my interpretation of a green sauce of chopped herbs. Many versions exist - think of the British mint sauce, the French sauce verde with chives and tarragon, or the the Argentinian chimichurri with coriander, just to name a few. I bought a bunch of beautiful radishes from my local market this ... 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 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