A steam oven is fantastic for getting a great crust on bread and that’s what I used for this loaf. If you don’t have one follow the tips in this recipe to achieve a good crust. This recipe makes 1 small loaf. In a stand mixer with a dough hook combine 3 cups of plain…… Continue reading crusty white bread
cabbage and apple salad
Here’s a refreshing Thai style salad. The dressing is a traditional som tum dressing -som means sour and tum refers to the method of pounding the ingredients in a mortar and pestle. Finely shred a quarter of a small green cabbage, 1 large carrot and 1 large or 2 small sour green apples. For the dressing…… Continue reading cabbage and apple salad
steamed snapper
Here’s a simple and delicious way of serving whole fish. Have your fish cleaned by the fishmonger but make sure to check for scales before you cook. Dry the fish with paper towels, cut some slashes in each side then place it on a dish that will fit in your steamer or wok. Place spring…… Continue reading steamed snapper
fig, yoghurt and almond cake
I love fresh figs when they’re in season and this delicious cake recipe from the inimitable Yotam Ottolenghi is a wonderful way to showcase them. Heat your oven to 200ºC (400ºF) and line the bottom and sides of a 24cm (9″) cake tin with baking paper. In an electric mixer beat 200g (7 oz) of…… Continue reading fig, yoghurt and almond cake
artichoke and hazelnut pasta
Here’s a delicious pasta recipe suitable for any short pasta. I used fusili. In a dry pan toast ½ a cup of hazelnuts and set them aside to cool. When they’re cool roughly chop them. Boil a large pot of water and add a generous amount of salt. Add your pasta of choice and cook…… Continue reading artichoke and hazelnut pasta
green vegetables with bacon, pine nuts and parmesan
Here’s a delicious way to serve those greens! First toast some pine nuts in a dry pan until just colouring slightly and fragrant. Set aside to cool on a plate. Heat a little olive oil over medium heat and fry some very finely diced bacon. When the bacon begins to render add finely diced onion…… Continue reading green vegetables with bacon, pine nuts and parmesan
chicken, olive and lemon tagine + okra salad
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
michelle picker cooks 