Spinach and lemon are a lovely fresh foil for cheesy gnocchi. Yum. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well…… Continue reading ricotta gnocchi with spinach, pine nuts and lemon
beetroot relish
This earthy, sweet relish from food.com is equally good with cold meat, in any sandwich, as part of a cheese platter or on a burger. Place 2 cups of raw, peeled and grated beetroot into a medium sized saucepan. Add ¾ of a cup of water, ¼ of a cup of red wine vinegar, 1…… Continue reading beetroot relish
empanadas
Empanadas are the ubiquitous South American or Spanish pie – a pastry turnover with a filling of meat or cheese which is either baked or fried. Ours were baked with 2 different fillings: a corn and cheese filling and because we’re in Australia a lamb filling. Our Chilean friend Inês supplied Jane with the pastry…… Continue reading empanadas
budin de pan
This bread pudding, unlike any other I’ve encountered, is somewhere between cake and flan. Chef Brooke Siem travelled through nine countries seeking out grandmothers willing to share their stories, kitchens and recipes for her grandmother project. In Argentina she met Sofy who shared this recipe. Preheat your oven to 180ºC (350°F) and put the kettle…… Continue reading budin de pan
white zucchini omelette
A fresh harvest of white zucchinis from Thomas’ garden inspired me to cook this wonderful Iranian style omelette Kuku-ye Kadoo from the cookbook SARABAN by Greg and Lucy Malouf. Fragrant with mint, extra cheesy and just delicious! Preheat your oven to 180ºC (350ºF). In a frypan heat 1-2 tablespoons of olive oil and gently fry…… Continue reading white zucchini omelette
cinnamon roasted pumpkin
Lorraine made this simple but delicious pumpkin dish and served it as a first course salad. The recipe is from Where the Heart Is by Karen Martini. Preheat your oven to 200ºC (395•F). Cut ½ Japanese pumpkin into 8 slices (you can leave the skin on) and place in a large bowl with 100ml (3⅓ fl…… Continue reading cinnamon roasted pumpkin
salt cod stew
Originating from the Basque region in Spain, Bacalao a la Vizcaina is also popular in many Latin American countries. This Puerto Rican version is from Milly Suazo-Martinez via AllRecipes. Soak 450g (1 lb) of salt cod (wet or dry) in at least 2 litres (quarts) of water, changing the water three times over the course…… Continue reading salt cod stew
lemon and olive oil cake
This delightful, moist Mediterranean style tea cake has a bright lemon flavour and subtle fruitiness from olive oil. Make sure to use a good quality olive oil for the best results. Preheat your oven to 180ºC (350ºF) and grease and line a 23cm (9″) springform pan. In a large mixing bowl or stand mixer whisk…… Continue reading lemon and olive oil cake
ricotta with fennel, peas and mint
This lovely fresh starter or salad comes from Where the Heart Is by Karen Martini. Blanch ⅔ of a cup of frozen peas in lightly salted boiling water for 15-20 seconds. Drain, then drizzle with a little good quality olive oil and season with salt and freshly ground black pepper to taste. Cut I large fennel…… Continue reading ricotta with fennel, peas and mint
carrot risotto with chilli
This risotto, made from everyday ingredients, is wonderfully creamy and naturally sweet with a great contrast of roasted carrots and crispy chilli on top. Adapted from this recipe by Alexa Weibel from NYT Cooking. Heat the oven to 205ºC (400ºF). Finely chop or grate 340g (¾ lb) of carrots and set aside. Now slice another…… Continue reading carrot risotto with chilli
michelle picker cooks 