My husband David cooked these fish balls in a tomato sauce from a recipe by Tess Mallos in The Food of Morocco. They were light and moist and perfect served with crusty bread. In a food processor place 500g (17 oz) of skinless and boneless firm white fish (we had Ling), 1 egg, 2 spring onions, 2 tablespoons of flat-leaf parley,…… Continue reading saffron fish balls + fresh lemon salad
barley with smoked ham hock
Inspired by chilly weather I decided, instead of pea and ham soup, to adapt this recipe by Colin Fassnidge of Four in Hand in Sydney which appeared in Gourmet Traveller magazine in 2010. First cover a large or 2 small ham hocks with cold water and add an onion, a carrot, a celery stalk or 2, some whole peppercorns,…… Continue reading barley with smoked ham hock
mint and honey syrup cake
Mint seems to be my theme at the moment. This cake could follow a Moroccan or Middle Eastern meal. It is of medium density, very moist and goes wonderfully well with yoghurt. Enjoy it with a glass of mint tea. Preheat the oven to 150C (300F). In a food processor beat 115g (4 oz) of softened…… Continue reading mint and honey syrup cake
pea, feta and mint fritters
Sweet peas and salty feta cheese are a great match and mint is the perfect addition. Thaw 2 cups of frozen peas then mash them roughly in a bowl. Add 1 cup of self-raising flour, 2 large eggs, ½ a cup of milk and salt and pepper to taste. Mix well then stir through 4 finely…… Continue reading pea, feta and mint fritters
tofu with mushrooms + water spinach stir-fry
The people of Sichuan (Szechuan) Province in China are fond of hot and spicy food. This recipe, adapted from Eating Well Magazine, is no exception although you can moderate it to suit your taste. Drain your fresh tofu on several paper towels. Sprinkle with a little salt on each side. Place more paper towels on…… Continue reading tofu with mushrooms + water spinach stir-fry
lemon pudding
My sister made this wonderful lemon pudding for a special occasion. Adapted from a Jamie Oliver recipe, This pudding cooks in layers with a soft lemon custard underneath and a light cake texture on  top. To make enough for 8, cream 100g (3½ oz) of butter with 230g (8 oz) of sugar and the finely…… Continue reading lemon pudding
koftas + harissa + fragrant couscous
These beef and lamb koftas are simple to make and taste great cooked on a BBQ. Combine lamb mince with double the amount of beef mince. Add crushed garlic, cumin powder, mild paprika, parsley, a handful of  breadcrumbs and salt and pepper to taste. Shape into long meatballs and cook over medium heat until just cooked…… Continue reading koftas + harissa + fragrant couscous
prawn and broccolini risotto
A great combination of prawns (shrimps) and broccolini with saffron, chilli, capers and lemon. As usual I cooked this risotto in a pressure cooker. If you don’t have a pressure cooker you can achieve the same result by traditional methods. I used 400g (14 oz) of arborio rice and 4 cups of chicken stock. First…… Continue reading prawn and broccolini risotto
raspberry, apple and almond pie
Serve this simple filo pie hot with cream or ice cream as a winter dessert or cold at any time of day. Butter a pie dish. If you prefer this can also be made as a free-form pie on a flat baking sheet. Line the bottom and sides of the dish with at least 6-8…… Continue reading raspberry, apple and almond pie
pan-fried salmon on mash
My husband David cooked this perfect piece of salmon on a delicious bed of mash. Preheat the oven and warm the plates. For the mash, dice an onion and finely dice 2 cloves of garlic. Fry them gently in some olive oil until soft and translucent then set aside. Steam potatoes, pumpkin and sweet potato (more…… Continue reading pan-fried salmon on mash
michelle picker cooks 