Serves 2 I actually made this up as I went along and it was as delicious as it looks. I had some left-over roasted chicken, about 450g, from the spatchcock chicken I made for my Cook at Home with Tonya YouTube video series. It will be launched as soon as I can get it uploaded [...]
I love this broccoli pesto as a condiment with vegetables, meats, chicken and fish too; plus it is delicious as a dip with crudités. Makes 500g Ingredients 200g broccoli cut into florets 100g pinenuts ½ cup basil or parsley 2 cloves garlic, roughly chopped 100g grated Parmigiano Regianno 20ml freshly squeezed lemon juice [...]
This is a regular vegetable side in our family, especially when aubergines are at their peak, which is mid-summer to mid-autumn. For dishes such as this with a single star ingredient, make sure you select one of the freshest and best quality. There are many varieties and shapes which are good for specific purposes. I [...]
These stuffed mushrooms make a lovely appetiser, if you use small, button mushrooms, or make a perfect entrée when using the open flat, large, ‘meaty’ mushrooms. These large mushrooms are the ones I use when having the mushrooms as a vegetable side dish to accompany my steak, chicken or fish. Serves 2 Ingredients 1 [...]
This roasted cauliflower is lovely as an appetiser with tahini, or as a side dish with a main course. To achieve perfectly tender and sweet caramelised cauliflower, roast it on 190 - 200℃ for 15 – 20 minutes. You want the cauliflower to remain moist enough to withstand the heat and will not dry out, [...]
Serves 4 24cm tart dish One mozzarella and almond pastry case; pre-cooked. Recipe below. You can easily omit the pastry base and make this as a frittata for a change. Tomato tart 10 tomatoes or as many large ripe tomatoes as needed for your tart dish. 4 generous tbsp pesto 100g each grated cheddar [...]
Classic Beef Winter Stew This beef stew is the perfect comfort food for these cold, wintry days. The making of it warms up the kitchen and the cook! Any left-overs, freeze well, so make more than you need. This stew tastes even better if you eat it the next day as the flavours will be [...]
We are having a sensational trip along this glorious canal. Every-day is blue skies and sunshine and something new to see. For the past two days we climbed a staircase of 36 locks, each about 500m apart so it was busy and tiring getting up and down to do the ropes to secure the barge [...]
This vegetable dish combines the colours and the ingredients of Southern France. The word Ratatouille, meaning tossed or tumbled together, has gone into the French language to mean to get oneself into a mess. Quelle ratatouille...what a mess! Serves 4 Ingredients 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, chopped 2 small eggplant, [...]
Makes approx 300ml. The classic Italian pesto is traditionally made with basil, pine nuts, garlic and Parmigiano Regianno. Pesto is a classic condiment in the modern Australian kitchen and is now made with endless combinations, such as parsley and basil, coriander, rocket, sorrel, Warragul greens, Australian native vegetables, capsicum and macadamias or pistachios. The version [...]
