Here’s a lovely way to eat tofu and should appeal to both vegetarians and omnivores. You will need a firm tofu for this meal. For the vegetables I used butternut pumpkin (squash), zucchini (courgettes) and whole Swiss brown mushrooms but the choice of vegetables is flexible as long as they keep their shape reasonably well.…… Continue reading miso grilled tofu and vegetables
braised rabbit
Rabbit is such a dense and lean meat that it’s difficult to keep moist and tender. David’s rabbit-cooking technique is a work in progress but he usually gets it right and here is one of his recipes. Joint 1 fresh rabbit into 6 pieces. Heat butter and olive oil in a heavy casserole dish and…… Continue reading braised rabbit
yoghurt honey cheesecake
I agree with Yotam Ottolenghi about cheesecakes – baked is always the best. So when he described this set cheesecake in glowing terms, he piqued my interest. He wasn’t wrong – absolutely delicious! Before you start this cake, place 500g (17½ oz) of Greek style yoghurt in a clean cloth, tie it together and hang it…… Continue reading yoghurt honey cheesecake
mini breakfast frittatas
Here’s a great breakfast for a crowd that’s easy to prepare ahead. These were simple ham and cheese but there are endless ingredient choices for mini frittatas and they’re excellent party food too. Try mushrooms, spinach, sun-dried tomatoes, chillies, olives and truffle to name just a few. Let your imagination run wild. Generously butter some…… Continue reading mini breakfast frittatas
spicy prawns + vegetables in coconut
These two dishes use Belacan, a shrimp paste pressed into a block and sun-dried. It’s an essential ingredient in Malaysian cooking which adds a unique depth of flavour. Pre-roasting, a necessary step, reduces it’s very strong smell and flavour. Wrap a piece in foil and roast it over an open flame or in the oven until…… Continue reading spicy prawns + vegetables in coconut
pandan chiffon cake
Here’s a wonderful Asian treat. This amazingly green and fantastically light sponge cake is popular throughout South-East Asia. Pandan leaf is often used to flavour desserts and, as in this cake, is often paired with coconut. I’ve bought excellent versions of this cake at Asian grocery stores but for a while there was a shortage…… Continue reading pandan chiffon cake
stuffed mushrooms
Whoever said life was too short to stuff a mushroom was wrong. I love mushrooms and this recipe uses 3 types of mushrooms to make a most delicious and satisfying vegetarian meal. For this recipe use portobello mushrooms (these are large, mature button mushrooms) with a good edge to hold the filling. For the filling…… Continue reading stuffed mushrooms
rack of lamb + peas with feta and mint + roasted red peppers
Rack of lamb coated with mustard, garlic and rosemary and blushing inside – classic but still fabulous. Season each rack generously with salt and allow it to permeate for at least an hour. Meanwhile, crush some garlic with a mortar and pestle or a mini food processor and add plenty of fresh rosemary, some mustard…… Continue reading rack of lamb + peas with feta and mint + roasted red peppers
two desserts in one
Lovingly prepared by Cindy after a Moroccan meal, this dessert combines Baclava-style nuts with a simple strawberry yoghurt. Morocco has it’s version of Baclava and strawberries and yoghurt are a no-brainer as Morocco is the 5th-largest exporter of strawberries in the world. For the nuts, combine 2 cups of roughly chopped almonds, walnuts, pistachios and macadamia…… Continue reading two desserts in one
shiitake mushrooms
Shiitake mushrooms are used widely in Asian cuisines and considered to have many health benefits. They are widely available in their dried form but are a little harder to find fresh, although Asian stores are a good place to try. We decided to attempt to grow them. This a lengthy procedure with some inherent difficulties for…… Continue reading shiitake mushrooms
michelle picker cooks 