A simple but delicious meal to take you to Morocco. This NYTCooking recipe is from Shallots New York, adapted by Florence Fabricant . Mix 5 cloves of minced garlic with ¼ of a teaspoon of saffron threads, ½ a teaspoon of ground ginger, 1 teaspoon of sweet paprika, ½ a teaspoon of ground cumin, ½ a teaspoon…… Continue reading chicken, olive and lemon tagine + okra salad
sesame coconut ice cream
Simple to make but absolutely delicious, this ice cream is dairy free, egg free and vegan. From this recipe by Jeannie and Jack of LOVE & LEMONS. In a blender combine 1 can of full fat coconut milk with ⅓ of a cup or pure maple syrup, ¼ of a cup of tahini and 1…… Continue reading sesame coconut ice cream
kimchi fried rice
A fried rice with spicy Kimchi and smoky bacon from Sue at My Korean Kitchen – delicious! This is best made with day old rice. If you don’t have time, make sure the rice is cooled and dry. You will need 3 cups of cooked rice. Prepare your ingredients ahead of cooking time: drain 1 cup of…… Continue reading kimchi fried rice
tomatillo salsa
This simple, tangy salsa is a versatile addition to any Mexican meal or BBQ. The original recipe by Martha Rose Shulman from NYT cooking calls for grilled (broiled) tomatillos but as I’m in Australia, where tomatillos are hardly ever available, I substituted canned tomatillos. Still delicious! In a food processor or blender combine the well…… Continue reading tomatillo salsa
pork patties with sambal
These Indonesian pork patties from Petty Elliott via Delicious are served topped with a fragrant lemongrass and chilli sambal. In a bowl mix 600g (1⅓ lb) of lean pork mince with 4 cloves of finely minced garlic, an equal amount of finely minced fresh ginger, 1 finely chopped large red chilli, 2 tablespoons of desiccated…… Continue reading pork patties with sambal
summer pudding
Summer pudding is a classic English dessert made of berries encased in sliced white bread soaked in the berry juices. It is traditionally served cold with cream or custard. Perfect for a southern hemisphere Christmas! In a saucepan combine 175g (6¼ oz) of sugar and 60ml (2 fl oz) of water. Heat and stir to…… Continue reading summer pudding
watermelon and feta bites
This salty, sweet and delightfully refreshing finger food is perfect for southern hemisphere holiday season! Choose a watermelon that’s as dark in colour as possible – it will be nice and sweet. Simply cut the watermelon into cubes, top with some creamy Danish style feta cheese and place a fresh mint leaf on top of…… Continue reading watermelon and feta bites
spaghetti with caramelised onion
This simple but delicious pasta sauce doesn’t require too many ingredients – just a bit of patience! Melt some butter and oil in a wide pan and add 1.8kg (4 lbs) of sliced brown onions. Season generously with salt and add 1-2 teaspoons of brown sugar and a splash of balsamic vinegar. Cook over medium…… Continue reading spaghetti with caramelised onion
turkey adobo
How about a Filipino twist on turkey? In the Philippines adobo is a method of cooking with vinegar which has been around since before the Spanish colonial era and was originally a way to preserve food. This amazingly flavourful cooking method is generally used with chicken or pork but these turkey thighs were delicious. Heat some vegetable…… Continue reading turkey adobo
chocolate and long pepper ice cream
I had some Malaysian long pepper (Piper longum), a spice with a similar peppery bite to black pepper but with more heat and a sweeter, earthier flavour. Inspired by a David Lebovitz recipe, I decided to combine my pepper with Jeni Britton Bauer’s dark milk chocolate ice cream from Jeni’s Splendid Ice Creams at Home. The pairing…… Continue reading chocolate and long pepper ice cream
michelle picker cooks 