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
lamb shanks Scottish style
These lamb shanks are cooked using marmalade, whiskey, barley and the spices used in making haggis. Preheat your oven to 170°C (325°F). Season 2 lamb shanks with salt and freshly ground black pepper and sear them in a little oil until well browned on all sides. Remove to a plate. In an oven-proof casserole, cook…… Continue reading lamb shanks Scottish style
pancakes for 2
Who doesn’t love light and fluffy buttermilk pancakes? Here’s an easy small batch recipe from Leigh Anne Wilkes that’s perfect for two. In a bowl combine1 cup of plain flour, 1½ teaspoons of baking powder, 1½ teaspoons of sugar, ½ a teaspoon of bicarb soda and ½ a teaspoon of salt. Form a well in…… Continue reading pancakes for 2
buckwheat and mushrooms
Buckwheat is a popular grain in the Slavic countries of Estonia, Latvia, Lithuania, Russia, Ukraine, Belarus and Poland. Here it’s paired with dried porcini (cep) mushrooms in a deliciously nutty and flavourful casserole. Soak 55g (2 oz) of porcini mushrooms in 2 cups of warm water for 2 hours. Now preheat your oven to 190ºC…… Continue reading buckwheat and mushrooms
ajvar
Ajvar is a traditional Balkan relish made of sweet red peppers (Roga). Sometimes made just with peppers, this version also has some eggplant (aubergine) and garlic. Try it with cevapcici or any barbecued meat, with roasted vegetables or in sandwiches. Wash 3 large red peppers and 1 medium eggplant and barbecue or grill (broil) them…… Continue reading ajvar
michelle picker cooks 