Moist and quite dense, this cake is not too sweet and has a flavour reminiscent of poppy seeds. Preheat your oven to 180C (350F). In a food processor mix ¾ of a cup of sugar, ¼ of a cup of brown sugar, 100g (3½ oz) of butter and 3 large eggs. Add 485g (17 oz) of hazelnut meal,…… Continue reading flourless hazelnut pear cake
vietnamese beef stew (bò kho)
A wonderful combination of spices elevate the humble beef stew to another level. Brown 1 kilo (2 lbs) of diced beef in batches in some vegetable oil and set aside. In the same pot, fry 3 cloves of garlic for a few minutes then add 2 tablespoons of tomato paste and continue to cook for…… Continue reading vietnamese beef stew (bò kho)
blue cheese soufflé + exotic mushrooms
I can’t remember when I last made a soufflé, but it wasn’t too difficult and definitely worth the effort. Preheat your oven to 180C (350F). Generously butter some ramekins then dust with grated parmesan. In a saucepan over low heat melt 3 tablespoons of butter. When the foam subsides add 3 tablespoons of plain flour and…… Continue reading blue cheese soufflé + exotic mushrooms
chocolate self-saucing puddings
Hot and deliciously gooey these puddings are from a recipe by Donna Hay. Preheat oven to 180C (350F). In a bowl sift together 75g (½ a cup) plain flour, 1½ teaspoons of baking powder and 2 tablespoons of cocoa powder. Add 1½ tablespoons of hazelnut meal and 45g (¼ of a cup) brown sugar and stir to combine. Add 125ml (½ a cup)…… Continue reading chocolate self-saucing puddings
barbecued pork
This giant pork chop (or half leg) was marinated and cooked over a slow barbecue. Annatto seed (also known as achiote) is commonly used in Latin American and Caribbean cuisines for both colouring and flavouring and has a nutty, smoky and sweet flavour. It is available at any store that supplies South American ingredients (in Melbourne I…… Continue reading barbecued pork
roast vegetable lasagna
A delicious layering of roast vegetables, pasta and fresh ricotta with napoli sauce and grated pecorino. For this lasagna I used eggplant (aubergine), pumpkin, onions, peppers, zucchini and fennel. Whichever vegetables you choose, cut them into thin slices and lay them on a baking sheet. Season with salt and pepper, drizzle with olive oil and bake in…… Continue reading roast vegetable lasagna
persian love cake
Adapted from a recipe by Gerard Yaxley this cake has a wonderfully fragrant and exotic flavour. And since it’s a love cake I added rose petals. Rub together (to breadcrumb consistency) 360g (12½0z) of almond meal, 150g (5¼oz) each of raw sugar and brown sugar, 120g (4¼oz) unsalted butter and 1 tsp of salt. Press…… Continue reading persian love cake
flat bread
This Turkish flat bread called bazlama is cooked in a pan or on a griddle. Served fresh and warm, it makes a simple meal so delicious. Dissolve 7g (¼oz) active dry yeast, 2 teaspoons of white sugar and 4 teaspoons of salt in 1½ cups of warm water. Add the water and half a cup of Greek-style yogurt…… Continue reading flat bread
braised shoulder of goat
Goat needs long slow cooking to be tender but the resulting taste is mild and sweeter than lamb. This recipe uses a complex mix of spices to complement the flavour. Season the goat liberally with salt, and set aside. For the marinade use a spice grinder or mortar and pestle and grind together 1½ tablespoons of fennel seeds and…… Continue reading braised shoulder of goat
baked mushrooms broken bread
My friend Susan introduced me to this wonderful recipe from chef Guy Mirabella’s book Eat, Ate. We shared this dish from a platter, forks in hand. Preheat your oven to 205C (400F). Combine ½ a cup of grated pecorino, ¼ of a cup of fresh bread crumbs, a finely sliced clove of garlic, a tablespoon each of…… Continue reading baked mushrooms broken bread
michelle picker cooks 