A dense fruit-heavy loaf with a wonderful balance of bitter and sweet. Excellent with cheese or just with salted butter. In a bowl combine 1 cup of sultanas, ¾ of a cup of chopped dried figs, ½ a cup of currants and ½ a cup of chopped dates. Pour in 1 cup of hot water…… Continue reading dark rye fruit bread
mussels with chilli
Simple but always delicious! Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt a generous knob of butter and gently fry 2-4 diced shallots, 4 finely diced cloves of garlic and 2-4 finely sliced birds-eye chillies. Pour in 1 cup of dry white wine…… Continue reading mussels with chilli
individual flourless almond and berry cakes
Here’s a mini flourless cake that’s easy to prepare ahead and serve as a hot dessert. Or, if you’re on your own and craving a quick dessert, cook it in a mug in the microwave for 2 minutes. Delicious either way! For each cake combine ⅓ – ½ cup of almond meal with 1½ -…… Continue reading individual flourless almond and berry cakes
spinach, gorgonzola, cranberry and walnut salad
This simple salad is a winner! Add pears for extra sweetness. Place plenty of baby spinach leaves in a large salad bowl. Add chunks of gorgonzola, dried cranberries and whole toasted walnuts – be generous! Season the salad with salt and freshly ground black pepper. Drizzle with a good olive oil and a good balsamic…… Continue reading spinach, gorgonzola, cranberry and walnut salad
beef gravy (FODMAP)
This beef gravy is worth the effort to include guests who can’t tolerate onions, garlic or wheat. You will need 2 – 3kg (4½ – 6½ lbs) of meaty beef bones. You will also need some onion- and garlic-infused oil. This is available to buy but if you want to make your own simply heat…… Continue reading beef gravy (FODMAP)
porterhouse (strip loin) roast + horseradish sauce
For the perfect beef roast Thomas followed this method from Kenji López-Alt at Serious Eats. No complaints! We had a 2¼kg (5 lb) piece of porterhouse. Make sure to season generously with salt the day before and tie the meat at intervals to keep it in shape. Keep it in the fridge uncovered and on…… Continue reading porterhouse (strip loin) roast + horseradish sauce
kulfi ice cream
Kulfi is a type of Indian ice cream that has been around since the 16th century. Denser and creamier than regular ice cream, kulfi was traditionally made by slow-cooking and constantly stirring sweetened flavoured milk until the sugars caramelised, the milk proteins browned and the mixture became thick and condensed. Mine is a more modern version…… Continue reading kulfi ice cream
fioretto cauliflower curry
Fioretto cauliflower (Chinese cauliflower, flowering cauliflower, sprouting cauliflower) is a hybrid of white cauliflower and broccoli. It has a more open growth habit than cauliflower with long light green stems and smaller, less dense florets. The stems retain a firmer texture and the flavour is sweet and nutty. I used it in this delicious mild…… Continue reading fioretto cauliflower curry
lime pickle
This quick Indian pickle is made in a pressure cooker. Tart, a little spicy and a little sweet. Trim and cut 4 lemons into bite-sized pieces, discarding the pips. You should have about 2 cups of lemon pieces. Add 2 tablespoons of sesame oil (or vegetable oil if you prefer) to the pressure cooker and add the…… Continue reading lime pickle
egg curry + moong and red lentil dhal
Here’s a quick recipe for hard-boiled eggs from Madhur Jaffrey’s ILLUSTRATED INDIAN COOKERY. Perfect with rice or paratha or as an addition to a larger Indian meal. First hard-boil 6-8 eggs. Peel and halve them and set aside. To make the sauce, heat some oil over medium heat in a frypan and add 1 finely…… Continue reading egg curry + moong and red lentil dhal
michelle picker cooks 