Crunchy on the outside, chewy on the inside and deliciously nutty. Preheat your oven to 180ºC (350ºF) and line one or two baking trays with non-stick baking paper. In a food processor, combine 1 cup of pepita (pumpkin) seeds, ½ a cup of coconut sugar, 1 tablespoon of ground ginger and 2 teaspoons of ground cinnamon. Process until the…… Continue reading pepita cookies
quail and chick pea stew + bulgur and zucchini pilaf
This fragrant dish of quail with chick peas, saffron and herbs is from Saraban – A chef’s journey through Persia by Grey and Lucy Malouf. Heat some olive oil over low heat in a large heavy-based pot with a lid. Gently fry 2 finely sliced red onions and 4 finely sliced cloves of garlic until soft and translucent. Meanwhile soak…… Continue reading quail and chick pea stew + bulgur and zucchini pilaf
fish tacos
The Mexican state of Baja California lies just south of California USA, hence this fusion of cuisines. These Baja-style fish tacos are a wonderful combination of tastes and textures. These ones were made with Coral Perch (a.k.a. ocean perch, coral cod, rock perch or sea perch), a delicate white-fleshed fish. You will need tortillas for this recipe…… Continue reading fish tacos
whiskey ice cream
Whiskey is not only my drink of choice but pairs well with many foods, including dessert. Try it with butter shortbread or gingerbread, baked pears or sticky date pudding, vanilla, chocolate brownies or, for that matter, any type of chocolate. I planned to use a not-too-smoky single malt for this ice cream but discovered I only had Dimple (a…… Continue reading whiskey ice cream
chicken and sweetcorn soup
Every culture has it’s chicken soup and this classic Chinese one is my kind of comfort food. First, make a good chicken stock from a boiling fowl or some chicken carcasses with a few slices of fresh ginger in it. When the stock is ready, strain it into a saucepan. If you have cooked a whole chicken then…… Continue reading chicken and sweetcorn soup
lamb and herb stew
This wonderful lamb stew or khoresht is fragrant with herbs and tangy with dried limes. The recipe (only slightly adapted) comes from Saraban A chef’s journey through Persia by Greg and Lucy Malouf. In a casserole dish or Tagine heat some olive oil over low heat and fry 1 diced onion and 1 diced leek until soft and translucent.…… Continue reading lamb and herb stew
black rice pudding with grilled bananas and coconut turmeric sauce
Turmeric, a member of the ginger family, grows wild in the forests of South and Southeast Asia. It is widely used as a spice in South Asian and Middle Eastern cooking. Slightly bitter, musky and earthy tasting, it adds an interesting dimension to this dessert from David Thompson’s Thai Food. For the black rice pudding, soak ½ a cup…… Continue reading black rice pudding with grilled bananas and coconut turmeric sauce
butternut ravioli
Filled with a sweet and savoury butternut filling, this pasta is enhanced with crisp sage, golden hazelnuts and butter. Cut the butternut pumpkin into large wedges and place in a baking dish with 1 finely diced red onion. Season with salt, freshly ground black pepper, a grating of fresh nutmeg and some dried chilli flakes to taste.…… Continue reading butternut ravioli
prawn omelette with fresh herbs
This thin omelette with prawn (shrimp) filling is an adaptation of a Vietnamese favourite. For the omelette whisk 4 eggs with some water, salt and a little rice flour. For the filling dice 225g (½ lb) of raw prawns and add a few cloves of finely diced garlic, a few sliced spring onions, some fish sauce and…… Continue reading prawn omelette with fresh herbs
almond, lemon and ricotta cake
Disregard my previous ricotta, lemon and almond cake. Here is a light cheesecake which perfectly balances the three flavours and is absolutely moreish. The recipe (slightly adapted here) comes from a pizzeria in the 30’s holiday town of Sabaudia and appears in Ruth Rogers’ and Rose Gray’s River Cafe Cook Book Two. Preheat your oven to 150ºC (300ºF) and grease and line…… Continue reading almond, lemon and ricotta cake
michelle picker cooks 