In this recipe the pumpkin and onions are sautéed, roasted and simmered; this is to give the soup a deep, rich flavour. It is fine and still delicious, to miss the roasting step and to simply sauté and simmer until cooked. Then purée. Serves 4 Ingredients Garnish 800g diced pumpkin 2 large onions, diced 50g [...]
This is a lovely flavourful main course and is very easy to make. The meatballs can be nestled into many of your dishes to add extra protein, such as your Napoli sauce or shakshuka. Make them larger and cook them as hamburgers. You can substitute beef mince for the chicken, plus add some grated carrots, [...]
These LCHF days I serve this tart as a frittata as we no longer eat the pastry. If you would like to serve it as a tart in the parmesan pastry shell, and you do not follow the low-carb healthy fat program, please email me for the pastry recipe. My parmesan pastry is divine! Serves [...]
We love pumpkin simply roasted like this, served as vegetable or as a warm ‘salad’ – it is a real family favourite and is usually one of our Christmas day vegetables as it is fine served at room temperature. Serves 4 Ingredients Garnish 500g pumpkin, cubed with skin on or off 3 onions, peeled and [...]
This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing. Mussels are inexpensive and taste wonderful when paired with the pumpkin. Serves 4 Ingredients 250ml white wine 1kg mussels -rinsed, de-bearded, discard any mussels that do not close tightly when tapped 50g butter 1 onion, roughly chopped [...]
These guys all have a good teams working with them. Aptus Fish Supply – Peter, Anna, Linda plus others K and L Poultry – eggs, poultry and duck –Chris, Pete, Tina Kirkpatricks Butchers – Barry, Mario, Tom and Sue The Nut Shoppe – Chris and Connie Franks Quality Fruit and Vegetables - Joe and Gino [...]
Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’ mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made of the liquid batter of the eggs and grated Parmigiano Reggiano being poured into the hot stock. The egg breaks [...]
This slow braise is full of flavour and nourishment. The almond herb topping dresses it up for entertaining; it is delicious with or without it! Serves 6 Ingredients Extra virgin olive oil 2.5k beef short rib, cut into single ribs 2 onions, roughly chopped 2 carrots, roughly chopped 4 sticks celery, roughly chopped 3 cloves [...]
Serves 8 - 10 Filling Spaghetti squash 70 gm butter 1 tbsp extra-virgin olive oil 80 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 4 garlic cloves, finely chopped 1 cup, loosely packed, flat-leaf parsley, finely chopped, plus extra for garnish 4 spring onions, finely sliced Zested rind of 1 lemon [...]
Memories of Gascony is an award-winning cookbook written by three-Michelin starred chef Pierre Koffmann about the provincial cooking of Gascony, in south-west France. I did read it a couple of years ago, I am really enjoying reading it again and seeing how it fits so well within my Cook Real Food Program cooking classes. I [...]
