This pie, made with minced beef, might also be described as stockman’s pie. Use lamb and it becomes a shepherd’s pie. Start by cooking the minced beef (600gm) with ½ a teaspoon of salt in a dry hot pan, breaking it up as it cooks and allowing all the moisture to come out. When the liquid…… Continue reading cottage pie
spicy grilled duck breast
This wonderfully aromatic and spicy grilled duck breast, which I served with a tomato rice and grilled asparagus, is based on a recipe from Bobby Flay’s ‘Boy Meets Grill’ . The skin on the duck breast is first lightly scored and then rubbed with a dry spice mix made of the following: 1 tablespoon of Spanish…… Continue reading spicy grilled duck breast
carrot cake
Here’s a wonderfully moist version of an old favourite. To make this cake, prepare 1½ cups of grated carrots and ½ a cup of roughly chopped walnuts. In a bowl combine 2 eggs, 1 cup of caster sugar, ¾ of a cup of vegetable oil, ½ a teaspoon of vanilla, 1 cup of sifted flour, 1 teaspoon of…… Continue reading carrot cake
roasted pumpkin soup
It’s winter here, the perfect time for soup! This one, based on a friend’s recipe, is a delicious deviation from the more usual pumpkin soups. First roast pieces of nice sweet pumpkin and whole onions (coated in a little olive oil and seasoned with salt and pepper) in a moderate oven until they are soft.…… Continue reading roasted pumpkin soup
vegetarian curries
Another curry feast, this time vegetarian. This hard-boiled egg curry is adapted from a Reuben Solomon recipe. First, hard-boil 6 eggs and run cold water over them. For the sauce, heat ghee or vegetable oil and gently fry 2 onions, 3 cloves of garlic and a knob of ginger, all finely diced. When soft and starting…… Continue reading vegetarian curries
coconut cake
Wonderfully full of coconut, this was a fitting finish to an asian meal and might just be the easiest cake I’ve ever made! To make it, grab a bowl and add 1 cup of dessicated coconut, 1 cup of self-raising flour (or plain flour with 2 teaspoons of baking powder), ¾ of a cup milk (or soy…… Continue reading coconut cake
tomatoes stuffed with couscous + roasted vegetables with feta
These two dishes make an excellent vegetarian meal or they can be served as side dishes. First the tomatoes: For the filling, squeeze half an orange into a small saucepan, adding a little water. Place a handful of sultanas in the juice with an equal amount of chopped dates. Heat gently and remove from the…… Continue reading tomatoes stuffed with couscous + roasted vegetables with feta
roast pork sirloin with red wine
I had a hankering to cook something with red wine, so I decided to try this pork sirloin. The result was wonderfully moist and juicy. I first preheated the oven to 180C (360F) and then seasoned the pork with salt, pepper and ground fennel. In a deep, oven-proof pot I heated some olive oil and quickly browned the…… Continue reading roast pork sirloin with red wine
apple cake
This apple cake, from a Stephanie Alexander recipe, is moist and full of apple chunks. Serve it with fresh cream or a good vanilla ice cream and watch it disappear! Peel and chop 2 cups of eating apples and soak them for 30 minutes in 2 tablespoons of a spirit of your choice (I used…… Continue reading apple cake
giant pasta shells
Easier to fill than cannelloni, these giant pasta shells look impressive. Cook the pasta first, for about half the prescribed cooking time, and then fill with a mixture of freshly cooked spinach (well drained and squeezed dry), ½ a bunch of fresh basil, 1-2 cups of fresh ricotta and ½ a cup of feta cheese. For…… Continue reading giant pasta shells
michelle picker cooks 