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
olive oil
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
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
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
Celeriac Remoulade
Once upon a time at a cafe in Noosa, QLD, I ordered a brunch plate with celeriac remoulade. It was absolutely delicious smeared on flat bread with smoked salmon and poached eggs. Sally from https://www.farmerandson.com.au has been giving me lesser known produce to try, so I thought I'd try my hand at making my own remoulade. Celeriac, or celery ... 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
Winter Caprese Salad with Burrata
Winter caprese salad with burrata is simply a twist on the Italian classic. It's a melange of roasted Roma tomatoes, finely sliced green tomatoes and sweet cherry tomatoes. The salad originates from the island of Capri. The popular belief is that is was made for the Egyptian King Faruk, a gourmand living in exile on the island. He is said to have ... 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