Bay leaves are an aromatic leaf most commonly from the bay laurel (Laurus nobilis), although there are many other varieties of bay trees. The leaves are most commonly used in savoury cooking. When added to food, especially in liquid or high-moisture food, they add a slightly sweet note. Inspired by my bay laurel and this…… Continue reading fresh bay and vanilla ice cream
avocado and broad beans
A dip with yet another genius combination of ingredients from Yotam Ottolenghi’s SIMPLE. You can use either fresh or frozen broad beans for this recipe. Bring some salted water to boil and blanch 250g (8.8 oz) of broad beans for 2 minutes. Drain and refresh under cold water. Peel the broad beans and set aside…… Continue reading avocado and broad beans
fish stew a la Mexicana
This colourful Mexican style fish stew is best made with firm white fish – I used rockling. Serve it with fresh corn tortillas, avocado and refried beans. And don’t forget the hot sauce! In a wide pan heat some vegetable oil over medium-high heat and fry a chopped onion and a sliced red pepper until…… Continue reading fish stew a la Mexicana
impossible quiche
Impossible pie is so named because it’s impossibly easy. It’s origin is unknown but in the 1970s and 80s it became one of the most successful food marketing strategies in the U.S. for both General Mills (Betty Crocker) and General Foods (now Kraft General Foods). It can be adapted to any kind of pie, savoury…… Continue reading impossible quiche
quinoa chocolate cake
If you’re looking to impress this Christmas and you want to cater to gluten free guests, look no further. This chocolate cake is amazingly moist, delicious and decadent. Quinoa, a member of the amaranth family, is more of a vegetable than a cereal. The leaves are edible but it’s mostly grown for its seeds which…… Continue reading quinoa chocolate cake
moreish vegetable soup
This vegetable soup, from a recipe by Kathryne Taylor of COOKIE + kate, truly is moreish! In a large soup pot heat 3 tablespoons of the olive oil. Over medium heat cook 1 chopped onion, 2 – 3 peeled and chopped carrots, 2 chopped celery stalks and 2 cups of chopped seasonal vegetables of your…… Continue reading moreish vegetable soup
roasted turkey with fennel, orange and lavender
Turkey thigh is a great alternative to cooking the whole bird. It’s big enough to feed 4 and it’s all tasty dark meat (my preference). This one-pot meal combines classic fennel and orange flavours with lavender, a commonly used herb in French cooking. When cooked, lavender loses some of it’s floral notes but be careful…… Continue reading roasted turkey with fennel, orange and lavender
feijoa ice cream
Feijoa (pineapple guava) is a flowering member of the myrtle family native to the highlands of South America and can grow up to 7 metres (23 ft) tall. The fruit, which ripens in Autumn, is green and egg-shaped with a pear-like gritty texture. The flavour has been described as being similar to guava or quince…… Continue reading feijoa ice cream
sweet potato and red lentil patties
Ugly delicious! Eat these patties as they are or enjoy them on a burger bun with all the trimmings. Tomato sauce (ketchup) is a must and (for those who like it spicy) Sriracha sauce as well. Peel 1 large or 2-3 small sweet potatoes, chop them into large pieces and steam them until soft. Take…… Continue reading sweet potato and red lentil patties
pea and ham soup
This soup is a classic for good reason! You will need a meaty smoked ham hock for this soup. Rinse the ham hock and put it in a pot (or pressure cooker) with 8 cups of water and a bay leaf. Cook for 2 – 3 hours (40 minutes in the pressure cooker) until the…… Continue reading pea and ham soup
michelle picker cooks 