Coq au Vin
This is a flavoursome classic Burgundian dish, with red wine playing a major role in the flavour, along with lardons, button mushrooms and tiny onions. The flavour of this dish, like many others, improves when [...]
Cauliflower Cumin and Chilli vegetable soup
Yesterday, I made my usual chicken stock using 5 chicken carcasses, 1 kg of chicken necks, 2 onions, 2 carrot, 1 leek, 2 celery, 2 bay leaves, 10 black peppercorns, 1 tbsp dried thyme, 10 [...]
Chicken – Spatchcocked and roasted with herbed butter
Spatchcocking a chicken simply means to remove the backbone or to butterfly the chicken. It is an easy and quick way to roast your chickens and the result is crispy, golden skin and very juicy [...]
Chicken, leek and mushroom petit pots with a cheesy, creamy cauliflower topping
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 [...]
Broccoli pesto with pine nuts and basil
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 [...]
Aubergines roasted with oregano and parsley
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 [...]
Mushrooms stuffed with spinach and bacon
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 [...]
Roasted Cauliflower with Tahini and Cashews
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 [...]
Dukkah – a special Cooking on the Bay mix
Dukkah is an old Egyptian specialty. It is a loose blend of nuts and spices in a dry, crushed but not to a powdered form. The name “Dukkah” is derived from the Arabic word “to [...]
Tomato tart with mozzarella, Parmigiano Regianno and ricotta
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 [...]
Lamb curry with fresh curry leaves
This is a delicious, rich and spicy curry. If you prefer to simplify it and use fewer spices, substitute my curry paste for the following: 2 tbsp garam masala, 2 tbsp mild curry powder and [...]
Crème Anglaise and Vanilla Bean Ice Cream
A Crème Anglaise is a versatile dessert sauce as well as the classic base for an ice-cream. Crème Anglaise is an egg yolk custard and can be a little difficult to make for a novice [...]
Classic winter beef stew
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 [...]
Ratatouille à la Provençal
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 [...]
Basil, parsley and pinenut pesto
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, [...]
Crustacea Blue swimmer crab stock – Cooking Fundamentals
This crab, crustacea stock also features in my cooking class videos which form part of the Cook at Home with Tonya series. Crab stock is also one of the Fundamental Foundations of Cookery – Stock [...]
Fish Stock Making – Cooking Fundamentals
Today, in my Cook at Home with Tonya cooking class videos, I made this fish stock at the same time as the crab crustacea stock. The reason for this is that I use the fish [...]
Pumpkin, tomato, onion and Persian feta roasted warm salad
My family love this simply with the roasted pumpkin, onions, tomatoes and garlic. It is really lovely served on the bed of spinach or rocket with the pine nuts for some crunch and the chilli [...]
Pipérade Basquaise
Pipérade from the Basque* country is made with green or red peppers and pimentos, onions, tomatoes and garlic, slowly cooked together, with beaten egg added at the end and slowly stirred through to cook the [...]
Fish ‘pie’ with mussels and prawns.
This is a creamy, comforting 'pie' with tons of flavour and goodness without the crust. All LCHF. I used john Dory, mussels and prawns. You can use any firm-fleshed white fish such as snapper, Ling, [...]
Mussels – Cleaning, Preparation and Cooking
Some mussels you buy are cultivated in protected areas of the sea bed, or grown on poles, fixed in clean saltwater. Others, because of their habitat, are often sandy and need to be scrubbed; mussels [...]
Luscious, creamy mayonnaise
This beautiful home-made mayonnaise enhances everything it touches, with its custardy richness and delicate tang that gives a clean and clear flavour that commercial mayonnaise does not have. When making this sauce, do remember to [...]
Mushroom Soup
Serves 4 Ingredients 3 tbsp butter 1 tbsp olive oil1 large onion, peeled, chopped 1kg mushrooms, wiped clean, quartered with stems left on, but dry end bits cut off; reserve 1/4 cup to sauté [...]
Mushroom Stock for our soup
Makes 1.5 – 2 litres stock Ingredients 75g dried shitake mushrooms 1 ½ tbsp olive oil 100g fresh mushrooms 2 medium carrots, peeled, diced 1 medium onion, chopped into 1 cm pieces 2 celery stalks [...]
Tomato sauce – two ways – one roasted and the other slow cooked with apples
Over the years, I have worked on perfecting a reasonably easy, very nice, tasty tomato sauce, made without sugar, and one the children also enjoy with their sausages and chops. These 2 sauces fit the [...]