Simple to make but absolutely delicious, this ice cream is dairy free, egg free and vegan. From this recipe by Jeannie and Jack of LOVE & LEMONS. In a blender combine 1 can of full fat coconut milk with ⅓ of a cup or pure maple syrup, ¼ of a cup of tahini and 1…… Continue reading sesame coconut ice cream
Tag: recipe
kimchi fried rice
A fried rice with spicy Kimchi and smoky bacon from Sue at My Korean Kitchen – delicious! This is best made with day old rice. If you don’t have time, make sure the rice is cooled and dry. You will need 3 cups of cooked rice. Prepare your ingredients ahead of cooking time: drain 1 cup of…… Continue reading kimchi fried rice
tomatillo salsa
This simple, tangy salsa is a versatile addition to any Mexican meal or BBQ. The original recipe by Martha Rose Shulman from NYT cooking calls for grilled (broiled) tomatillos but as I’m in Australia, where tomatillos are hardly ever available, I substituted canned tomatillos. Still delicious! In a food processor or blender combine the well…… Continue reading tomatillo salsa
pork patties with sambal
These Indonesian pork patties from Petty Elliott via Delicious are served topped with a fragrant lemongrass and chilli sambal. In a bowl mix 600g (1⅓ lb) of lean pork mince with 4 cloves of finely minced garlic, an equal amount of finely minced fresh ginger, 1 finely chopped large red chilli, 2 tablespoons of desiccated…… Continue reading pork patties with sambal
summer pudding
Summer pudding is a classic English dessert made of berries encased in sliced white bread soaked in the berry juices. It is traditionally served cold with cream or custard. Perfect for a southern hemisphere Christmas! In a saucepan combine 175g (6¼ oz) of sugar and 60ml (2 fl oz) of water. Heat and stir to…… Continue reading summer pudding
spaghetti with caramelised onion
This simple but delicious pasta sauce doesn’t require too many ingredients – just a bit of patience! Melt some butter and oil in a wide pan and add 1.8kg (4 lbs) of sliced brown onions. Season generously with salt and add 1-2 teaspoons of brown sugar and a splash of balsamic vinegar. Cook over medium…… Continue reading spaghetti with caramelised onion
turkey adobo
How about a Filipino twist on turkey? In the Philippines adobo is a method of cooking with vinegar which has been around since before the Spanish colonial era and was originally a way to preserve food. This amazingly flavourful cooking method is generally used with chicken or pork but these turkey thighs were delicious. Heat some vegetable…… Continue reading turkey adobo
chocolate and long pepper ice cream
I had some Malaysian long pepper (Piper longum), a spice with a similar peppery bite to black pepper but with more heat and a sweeter, earthier flavour. Inspired by a David Lebovitz recipe, I decided to combine my pepper with Jeni Britton Bauer’s dark milk chocolate ice cream from Jeni’s Splendid Ice Creams at Home. The pairing…… Continue reading chocolate and long pepper ice cream
zucchini and spinach pasta
This super green pasta was an unexpected delight. I had some white zucchinis fresh from the garden and was looking for ideas when I stumbled on this recipe by Adam Liaw published in The Sydney Morning Herald’s goodfood section. I used wholemeal (BioNature) linguini – delicious! Sauté 2½ cups of baby spinach leaves in 2-3…… Continue reading zucchini and spinach pasta
vegetarian japchae
Japchae (잡채) is a Korean dish of stir-fried sweet potato glass noodles. Savoury and slightly sweet, it always has vegetables and usually meat. In this version from Seonkyoung Longest, the meat is replaced by marinated shiitake mushrooms. Just delicious! Soak 10 to 12 dried shiitake mushrooms in hot water for 20 minutes or until softened. Squeeze all the water out…… Continue reading vegetarian japchae
michelle picker cooks 