Mapo Tofu (Grandma’s beancurd) is a favourite of mine. In this version I cook 500g of minced beef in a hot pan, making sure it’s broken up into small pieces to form the basis of the sauce. No oil is necessary as the meat first loses it’s water content and then fries in it’s own fat, intensifying…… Continue reading mapo tofu
christmas feast 2010
With contributions from family and friends our indulgence on Christmas day began with antipasti which included roasted peppers, eggplant and olive caponata, Insalata Caprese (tomato, mozzarella and basil salad), prosciutto, salami and Sicilian olives all served with a fresh Ciabatta bread. Two main course dishes followed, accompanied by a lettuce salad with feta dressing and…… Continue reading christmas feast 2010
pizza
Everyone loves to make their own pizza, so I divide a batch of dough into pizza-sized balls, prepare all the topping ingredients and let everyone else take over! A pizza stone (or unglazed terracotta tiles) preheated in a hot oven or covered barbecue does an excellent job of cooking the pizzas. For the dough, take…… Continue reading pizza
rhubarb and blackberry compote
I couldn’t resist buying a bunch of rhubarb recently – it looked so wonderfully bright and fresh. I decided to combine it with blackberries in a baked compote. After washing and trimming the rhubarb, I cut it into short lengths. These went into an oven-proof dish with a cup of blackberries, ¾ cup of caster sugar and…… Continue reading rhubarb and blackberry compote
beetroot + dip
Beetroots are a delicious and versatile vegetable, especially when roasted. Serve them with roast beef, steak or on a burger, use them later in sandwiches or make a moreish dip. Preheat the oven to 200C (400F) then wash and trim the fresh beetroots (without peeling) and pat them dry. Combine 2 tablespoons of balsamic vinegar with the…… Continue reading beetroot + dip
gado gado
My version of this Indonesian salad is a satisfying and delicious meal, although not a traditional one. The various components can be prepared ahead of time and the salad assembled before serving either warm or at room temperature. First hard-boil a few eggs. Now for the saté sauce. Mince (very finely or in a food processor) an onion, 2…… Continue reading gado gado
chocolate cake with chilli jam
Chocolate and chilli go so well together. I decided to make a flourless chocolate cake to go with chilli jam. This cake is deliciously light and moist. You will need: 6 tablespoons cocoa powder, 1/3 cup boiling water, 100g butter, 1 cup caster sugar, 400g almond meal, 4 large eggs, 1 cup of milk soured…… Continue reading chocolate cake with chilli jam
bread
I read somewhere that you can use whey (left over from cheese making) in bread, so I tried it in these loaves. The dark ones are made with 4 cups each or dark rye mix and organic white flour, 6 teaspoons of dry yeast, 3 teaspoons of bread improver, 6 teaspoons of sugar, a tablespoon…… Continue reading bread
grilled salmon
This is such a simple and delicious way to cook fresh salmon fillets. The flavouring is Korean in style. Make a marinade of 2 tablespoons each of soy sauce, malt vinegar (red wine vinegar would work too) and brown sugar, 2 teaspoons of sesame oil and 2 cloves of crushed garlic. Pour this over the…… Continue reading grilled salmon
goat cheese
Yesterday I made goat cheese. I’ve been experimenting a little, although I’m a beginner as far as cheese-making goes. So far I’ve tried various forms of full-milk ricotta, ricotta made from whey as well as a cream cheese. This time I decided to make cream cheese from goat’s milk, using buttermilk as a starter. This…… Continue reading goat cheese
michelle picker cooks 