Lasagne has been around since the Middle Ages and varies regionally as well as from cook to cook. Traditional lasagna has many layers of pasta and not so much filling or bechamel sauce. The most important ingredient is the freshly made pasta! To make the pasta dough I use a stand mixer with a dough…… Continue reading lasagna
persimmon and rose ice cream
The heart-shaped Hachiya persimmon is a common variety of astringent persimmon. The are not really edible until they’re completely soft when the tannin levels reduce. You can eat the whole persimmon including the skin. For this ice cream I added Turkish delight for a subtle rose flavour and for thickening. Delicious! In a saucepan heat…… Continue reading persimmon and rose ice cream
mushrooms stuffed with goat cheese
Stuffing mushrooms is not an onerous task and the result is delicious. To make the filling very finely dice 1 small onion, 1 small carrot, 1 stick of celery and the stems of your mushrooms. I used Portobello mushrooms because they’re satisfyingly large and have a good edge to hold the filling. Gently fry the…… Continue reading mushrooms stuffed with goat cheese
eggplant and apple chutney
Here’s a yummy chutney for sandwiches, cold meats, cheeses, anything! Finely chop a red onion and gently fry it in some oil. When soft and translucent add 2 finely chopped eggplants (aubergine) , 1-2 finely diced cloves of garlic and 1-2 finely chopped red chillies (optional). Continue to cook until the eggplant is begining to…… Continue reading eggplant and apple chutney
barramundi in crazy water
Crazy water, or acqua pazza, is an Italian herbed broth usually used to poach fish. And barramundi is the perfect fish for poaching. First make sure your fish is cleaned well and score each side. Season with salt and freshly ground black pepper and place some parsley, mint and fennel tops in the cavity. Set…… Continue reading barramundi in crazy water
blood plum cake
This lovely moist blood plum cake from the inimitable Helen Goh via GoodFood has a sugary cardamom crust. Preheat the oven to 190ºC (375ºF). and line the base and sides of a 20cm (8″) round cake tin with baking paper. In a small bowl combine 8 teaspoons of caster sugar, ½ a teaspoon of ground…… Continue reading blood plum cake
Turkish style mixed vegetables
This is a great way to cook vegetables. It can be made ahead of time and served either at room temperature or chilled. I used carrots, eggplant (aubergine), white zucchini (courgettes) and fioretto cauliflower but this method works for any firm vegetables you might have on hand. Serve as a starter with Turkish bread or…… Continue reading Turkish style mixed vegetables
sweet corn and beetroot salad
This simple salad is Turkish in origin. It’s a lovely refreshing salad and looks stunning too! Boil 2 medium beetroot unti soft and allow to cool before rubbing the skin off. Chop into smallish chunks and combine with 1 cup of cooked corn kernels. Add a handful of chopped fresh parsley. Simply dress with lemon…… Continue reading sweet corn and beetroot salad
chicken adobo
Chicken adobo is considered by many to be the national dish of the Phillipines. The cooking method probably developed from pre-colonial times when vinegar was used to preserve food for the tropical climate – it consists of marinating and browning the meat before simmering in a mix of vinegar, garlic, salt/soy sauce, and other spices.…… Continue reading chicken adobo
orange tiramisu
This delightful citrus twist on the classic Italian dessert comes from sugar salt magic. Grate the zest of one orange and then juice the orange and perhaps another one – you will need a little more than ¾ of a cup. Set aside. In a medium bowl, beat 1½ cups of thickened or whipping cream to…… Continue reading orange tiramisu
