You may be familiar with the ubiquitous Spanish tortilla, a delicious potato (and often onion) omelette served as a tapa throughout the country. This tortilla is made instead with bacalao, or salt cod, a popular ingredient on the Iberian peninsula. I served mine with fried potatoes, green bean salad and marinated tomatoes. Whether you buy…… Continue reading tortilla de bacalao
purslane salad
Purslane (portaluca oleracea) is an annual succulent which goes by many names worldwide and has been eaten by many cultures throughout history. Here in Australia most people consider it a weed but the species is regarded as a native plant which is eaten by the Aboriginal people and was well known to early settlers. The…… Continue reading purslane salad
slow roasted beef ribs
Tender and scrumptious barbecue beef ribs without the barbecue. Another excellent recipe from RecipeTinEats. Preheat your oven to 160°C (320°F). For the dry rub mix together 1 tablespoon of dark brown sugar, 2 teaspoons of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder (or some extra garlic powder), 1 teaspoon of salt, ½ a teaspoon…… Continue reading slow roasted beef ribs
rice pudding
This traditional, creamy rice pudding is made using leftover rice. In a saucepan, combine 1½ cups of cooked rice (I used basmati), 1½ cups of milk and ¼ of a teaspoon of salt. Cook over medium heat for 15 to 20 minutes, stirring regularly, until thick and creamy. Add another ½ a cup of milk,…… Continue reading rice pudding
celeriac soup with chorizo
Celeriac is a member of the celery family with a large bulbous edible root. The flavour is subtle with only a slight celery flavour and some nuttiness. It lends itself to mash and is used raw in the classic French remoulade. This simple but delicious soup recipe, from Olive Magazine, pairs creamy celeriac with rosemary…… Continue reading celeriac soup with chorizo
bagels
There’s plenty of patience and some kneading required to make these bagels but they are the real deal. If you’ve ever eaten a genuine bagel you’ll know that they are dense and chewy and have a crisp outer layer. Thomas made these following this Claire Saffitz recipe for the NYT, with some extra help from…… Continue reading bagels
fresh sausages
Here are three delicious fresh sausage recipes. We have a sausage stuffer for making salami but if you don’t have one you can make skinless sausages shaped by hand. No need to mince the pork yourself either. You can have it minced by a butcher. Fat content is very important in sausages and should be…… Continue reading fresh sausages
kaffir lime and gin ice cream
Kaffir lime leaves are so wonderfully fragrant and this ice cream is the perfect dessert after a spicy meal. The alcohol content in the gin keeps this ice cream a little softer when frozen. As usual, this is an eggless ice-cream. Measure 2 cups of milk and remove 2 tablespoons of the milk to make…… Continue reading kaffir lime and gin ice cream
butternut and cashew curry
This lovely Sri Lankan curry, adapted from this recipe by Annabel Crabbe, makes a satisfying main. Peel and cut 1 butternut pumpkin (squash) into wedges and place them in a large bowl. Drizzle with oil, season well with salt and freshly ground black pepper and toss to coat everything. You can roast the wedges of…… Continue reading butternut and cashew curry
habanero hot sauce
Named after the Cuban capital Habana, Habanero chillies actually originated in the Amazon. These small, usually red or orange chillies were once considered the hottest in the world. Measuring 100,00-350,000 SHU (Scoville Heat Units) they have been overtaken by far hotter chillies (the Carolina Reaper measures up to 2,200,000 SHU). The habanero’s floral aroma and flavour…… Continue reading habanero hot sauce
michelle picker cooks 