Category: Recipe
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Virtual Dinner Party No. 4 – Slow-Cooked!
(Update: For VDP No. 5, click here) Coronavirus Lockdown With most of us in self-isolation or even total lockdown, a VDP (virtual dinner party) is one way to catch up with friends and to continue to test your cooking skills. We have now had a few VDPs. Here is the link to the first of…
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Olive’s Salmon Patties – An Easter Treat!
We weren’t a religious family, but our mother, Olive, would always make salmon patties (sometimes with tuna) for our evening meal on Good Friday. It was her excuse to make them – we loved them so much. While I had good recollection of the ingredients and how they were made, I had to resort to…
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The Many Guises Of Coleslaw – A Photo Tribute!
Nothing much needs to be said about coleslaw – you can read about it here: Wikipedia. It is very satisfying to make, very colourful and does the trick for so many types of meals. We have been trying to perfect a version without a mayonnaise or creamy dressing, but with plenty of lemon and vinegar,…
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Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!
Our Canadian friend, Roger, was staying with us for several days in Melbourne. He offered to cook for us one night and thus produced this delicious and very easy version of baked eggplant, a variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). He served it with lemon flavoured pasta, which was a perfect…
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Shortbread – With Vanilla Bean Sugar!
When the term ‘vanilla version’ is used in general, it means the simplest, least complicated version of what we are talking about. Thus, vanilla ice cream is considered to be the simplest flavour of all. However, when it comes to shortbread, the ‘vanilla version’ has no actual vanilla in it. Thus, the key ingredients for…
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What’s in the Fridge? No. 11
Carrot, Harissa and Basil Soup We are all familiar with the build-up of bits and pieces that need to be used up. Some, like butter, cheese, cream and milk we freeze and use them later in pastry, quiches and desserts. Others we use to concoct a dish. Recently we had some leftover white wine, milk,…
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Steamed Fish – Cantonese-Style!
My father was a naturally gifted cook – years ahead of his time in terms of experimentation and sophistication. He loved Chinese food, one reason being that his first job (at age fifteen) was at Chung Gong’s greengrocer in Launceston. Through the protective owners he developed a taste for Cantonese cuisine, acquiring useful cooking skills…
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Beetroot – Salads, two Dips, one Cake!
My father, George, grew beetroot for as long as I can remember. He would generally pick them when they were quite large, in order to gain maximum food quantity to feed the large family, but they were always beautifully tender. Growing up, only the ‘red’ variety was available; and it was also known as red…
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Vegetable Variations – Broccolini, Cauliflower & Broccoli
When there are beautiful vegetables in the markets, it is the time to experiment. In this post we include three ideas based on the brassica family. Use the methods as indicated or create your own. Broccolini Steamed with Silver Beet What could be simpler. Select delicate leaves of silver beet and remove some of the…