Red lentils are an excellent source of protein and this vegetarian pasta is satisfying and so full of flavour. Heat olive oil in a large saucepan over medium heat. Add 1 finely diced onion, 1 finely diced carrot and an equivalent amount of finely diced celery. Cook until the onions are soft and translucent. Add…… Continue reading red lentil pasta + salad
snapper with peas and saffron
David cooked this amazing recipe from Moro: the Cookbook by Sam and Sam Clark. The book focuses on dishes from Spain and the Muslim Mediterranean which were linked by the Moor’s 700-year occupation of Spain. The fish in this recipe is cooked in a saffron-infused bread and garlic sauce with peas – an interesting and…… Continue reading snapper with peas and saffron
rhubarb custard cake
Ruth made this attractive cake for a gathering recently. Lovely and moist and not too sweet with a good tang from the rhubarb. If rhubarb is not in season the cake will work just as well with other fruit. Preheat your oven to 180ºC. Lightly grease a 20cm round cake tin and line with baking…… Continue reading rhubarb custard cake
goat cheese soufflé
It’s been a while since I made a soufflé but a glut of egg whites and this recipe inspired me. My version was adapted for goat cheese and more egg whites and had an excellent light and fluffy texture. Preheat your oven to 200°C (400°F) and place the oven shelf in the lowest position. Grease…… Continue reading goat cheese soufflé
slow-cooked turkey wings
These sticky, spicy turkey wings were falling off the bone and yummy. Preheat your oven to 100ºC (210ºF). In a heavy ovenproof casserole brown the turkey wings in batches. Remove from the heat and discard most of the fat. Return the wings to the pot. In a bowl combine ¼ of a cup of soy…… Continue reading slow-cooked turkey wings
salted chocolate cheesecake
The chocolate content in this recipe makes this more like eating chocolate fudge than cheesecake. It’s very rich but the salt balances the sweetness. If you’re cooking for a large group this is no-bake, can be prepared 2 days ahead and will go a looong way! To make the crust place a packet of plain…… Continue reading salted chocolate cheesecake
prawn and zucchini pasta
A delicious meal even with store-bought pasta. The flavour of this pasta dish is greatly enhanced by using the prawn (shrimp) heads and shells. Peel raw green prawns, approximately 6 to 8 per person. Slice the prawns in half lengthwise and set aside. Boil a large pot of salted water for the pasta and when…… Continue reading prawn and zucchini pasta
bún-chả with bbq pork balls
These Vietnamese pork balls are packed with flavour and wonderful when served as a complete meal with a fresh and delicious rice vermicelli salad and Nuoc Cham. I could eat this any time. For the pork balls, you will need 450g (1 lb) of pork mince. Place ¼ of the mince in a small food…… Continue reading bún-chả with bbq pork balls
banana maple cake
Not only did I have a surfeit of Maple syrup (thank you Luc) but I also found myself with over-ripe bananas. And here’s the perfect recipe! Preheat your oven to 170ºC (350ºC) and grease and line a 23cm (9′) springform cake tin. In a food processor blend 4 very ripe, peeled bananas until roughly chopped,…… Continue reading banana maple cake
eggplant mexican style
Eggplant (aubergine), not a common ingredient in traditional Mexican food, is now appearing in modern Mexican cuisine. Here it’s served with a sauce made with tomatillos and chipotle chillies in adobo sauce. Both are sold in cans and widely available where Mexican ingredients are sold. Slice some eggplants lengthwise into thin slices. Season with salt…… Continue reading eggplant mexican style
michelle picker cooks 