Here’s a quiche recipe to use up all those green leaves you might normally throw away. I used beet and radish leaves together with speck and chorizo for a super tasty filling in a walnut pastry shell. For the pastry shell combine 185g (6½ oz) of plain flour with 30g (1 oz) of toasted walnuts (toast them…… Continue reading greens and chorizo quiche
Tag: eggs
stewed chicken with shimeji mushrooms + carrot kinpara
This sweet and sour Japanese style stew is easy to make and just delicious. And carrot kinpira, a Japanese way of cooking root vegetables, is an excellent accompaniment. Serve them with rice. Bring some salted water to boil in a small saucepan. Trim the green beans, cut them into shorter lengths and cook them in…… Continue reading stewed chicken with shimeji mushrooms + carrot kinpara
turkish poached eggs
Çılbır, a Turkish recipe of poached eggs with yoghurt, was once eaten by Ottoman sultans. It is usually served with a sauce made from butter and Aleppo pepper. For this recipe the yoghurt and eggs need to be at room temperature. Whisk 1½ cups of Greek-style yoghurt with ¼-½ a teaspoon of salt, some freshly…… Continue reading turkish poached eggs
crab omelette
Although fresh crab is always the best, it can be expensive and time-consuming to cook and pick. Here’s an Asian-style omelette to make with ready-picked blue swimmer crab meat from the store. For the filling, remove the crab meat from its container and add finely sliced spring onions, 2 teaspoons of oyster sauce and ground…… Continue reading crab omelette
pavlova roulade
Christmas is upon us and here in Australia pavlova is one of our most popular celebration cakes. Traditionally pavlova consists of a round meringue base, usually quite high and ideally with a crisp crust and chewy centre, which is slathered with cream and covered with fresh fruit. And as it’s summer here and fruit is…… Continue reading pavlova roulade
baked eggs with yoghurt and chilli
A delightful brunch made with open range eggs and home-grown roquette and spinach. Adapted from a recipe by Yotam Ottolenghi from his cookbook Plenty. Preheat your oven to 150ºC (300ºF). In a large pan heat 2 tablespoons of olive oil and cook 300g (10½ oz) of roquette and spinach with a sprinkling of salt. When…… Continue reading baked eggs with yoghurt and chilli
frittata with fresh ricotta
Really fresh ricotta has a great texture and taste so I like to keep it unadulterated. This frittata is a lovely way to enjoy it in a quick and simple meal. Wash and trim a bunch of spinach and blanch it in boiling salted water until just wilted. Drain and cool it under cold running…… Continue reading frittata with fresh ricotta
tocinillo de cielo + almond and orange florentines
My good friend Daniel Aguera introduced me to this traditional Spanish dessert. Although similar to a crème caramel, this rich custard is non-dairy and is made with only eggs, sugar and water. In the early 20th century, the wineries of Jerez de Frontera clarified their wines with egg whites. The left-over egg yolks were donated…… Continue reading tocinillo de cielo + almond and orange florentines
goat cheese soufflé
It’s been a while since I made a soufflé but a glut of egg whites and this recipe inspired me. My version was adapted for goat cheese and more egg whites and had an excellent light and fluffy texture. Preheat your oven to 200°C (400°F) and place the oven shelf in the lowest position. Grease…… Continue reading goat cheese soufflé
mexican brunch
We love our lazy late breakfast or brunch. And Mexican food is the perfect way to wake up your tastebuds. Finely chop 1 onion, 1 red pepper, 1 chorizo and 1 fresh chilli and fry them in a little oil until the onions are translucent and soft. Add a drained can of kidney beans, some…… Continue reading mexican brunch
michelle picker cooks 