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
tiramisu
Made with strong espresso coffee, this Italian dessert translates as ‘pick-me-up’. I made this one using Antonio Carluccio’s recipe. Place 1 egg yolk, 1 tablespoon of caster sugar and 1 teaspoon of vanilla sugar in a bowl and mix gently to a creamy consistency. Add 250g (9 oz) of mascarpone cheese and fold it in.…… Continue reading tiramisu
salmon cakes with sweet chilli and ginger sauce
My husband David made this wonderful meal – a great way to serve salmon. The recipe is in HOT PLATE Asian-Inspired Barbeque from Spirit House Restaurant and Cooking School. For the salmon cakes blend 400g (14 oz) salmon, 3 tablespoons of Thai red curry paste, an egg and 1½ tablespoons each of fish sauce and corn flour in a food…… Continue reading salmon cakes with sweet chilli and ginger sauce
asian style vegetable omelette
Although inspired by Vietnamese pancakes, this omelette is Japanese in style and the filling is more Thai. For each person allow one egg and ½ a teaspoon of cornflour (cornstarch). In a cup, mix the cornflour to a paste with cold water. In a bowl beat the eggs well and add the cornflour paste with some extra water.…… Continue reading asian style vegetable omelette
chocolate raspberry slice
Deliciously dense with a dark chocolate flavour. Preheat the oven to 180C (350F). Melt 150g (5oz) each of 70% dark chocolate and butter together in a bowl over a simmering saucepan of water. When melted allow to cool a little. Meanwhile, press 200g of raspberries through a sieve. In a bowl cream 4 egg yolks…… Continue reading chocolate raspberry slice
chicken and sweet potato massaman curry
A lovely sweet Thai style curry. For this curry I used a ready-made massaman paste. Fry 2-3 tablespoons of curry paste with 2 finely sliced kaffir lime leaves in a little oil until fragrant then add a large peeled and diced sweet potato and a little stock. Cover and cook on low heat until the…… Continue reading chicken and sweet potato massaman curry
ricotta gnocchi with home-made basil pesto
These gnocchi are quick and easy to make and are a satisfying meal. Place 2 cups of fresh ricotta cheese in a bowl and add 1 large egg and ¾ of a cup of plain flour. Mix thoroughly with a fork then, with wet hands, roll the mixture into walnut-sized balls and place them on a…… Continue reading ricotta gnocchi with home-made basil pesto
michelle picker cooks 