This Potuguese style dish is simple to make and great with crusty white bread and a fresh green salad. Dice 1 Portuguese style chorizo and fry it in a little olive oil. Add a sliced red pepper, a finely diced fresh red chilli and 3 diced cloves of garlic and cook until they begin to soften.…… Continue reading mussels and prawns with chorizo
hot borscht
The recipe for this winter-warming Ukrainian-style borscht comes from PLEASE TO THE TABLE The Russian Cookbook by Anya von Bremzen & John Welchman. This quick version without meat and can be made with chicken or vegetable stock. Melt 60g (2 oz) of butter in a large soup pot and gently fry 1 large finely diced…… Continue reading hot borscht
chocolate zucchini cake
My sister Susi told me about this cake after making it for my niece’s birthday. It’s very chocolatey, very moist and keeps extremely well. Drizzle with chocolate ganache for added decadence. Preheat oven to 180℃ (350℉). Grease and flour a Kugelhupf pan. In a medium bowl stir together 2 cups of all purpose flour, 2 cups of white…… Continue reading chocolate zucchini cake
spaghetti cake
My sister Eve made this impressive and delicious meal, adapted from a Jamie Oliver recipe . First cook a 500g (17½ oz) packet of spaghetti for a little less time than stated on the packet. Drain and cool under running water. In a bowl beat together 5 large eggs and 750ml (25 fl oz) of light cream…… Continue reading spaghetti cake
pork short ribs
Sticky and delicious these ribs are moreish! Make a dry rub from 2 tablespoons of spanish paprika, 1 tablespoon of dry mustard, 2 teaspoons of salt, 2 teaspoons of freshly ground black pepper, 2 teaspoons of ground star anise, 2 teaspoons of ground ginger, 1 teaspoon of ground allspice and ¼ of a teaspoon of…… Continue reading pork short ribs
passionfruit panna cotta
This dessert is an elegant end to any meal and is perfect when you need to prepare ahead of time. In a large bowl sprinkle 4½ teaspoons of gelatine powder over 90ml (3 fl oz) of cold water and allow to soak. Combine 2 cups of cream, 2 cups of milk and 100g (3½ oz) of sugar in a saucepan and heat…… Continue reading passionfruit panna cotta
saffron fish balls + fresh lemon salad
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
michelle picker cooks 