These little lemon cakes are tart and delicious and perfect for a picnic. Serve them just as they are or, if you prefer, with sour cream. You can make these cakes up to 2 days ahead. Another great recipe by Yotam Ottolenghi for Bon Appétit. Preheat your oven to 180ºC (350°F). Use paper cupcake liners…… Continue reading semolina lemon syrup cakes
Tag: recipe
cauliflower pizza crusts
This low carb pizza option has been around for some time. Supermarkets are even selling cauliflower pizza crusts although the ones I’ve seen have added flour and are not truly low carb. I decided to make mine with just cauliflower and was pleasantly surprised. The pizzas held their shape, could be eaten by hand and…… Continue reading cauliflower pizza crusts
oat cakes revisited
Oat cakes are a Scottish cracker or biscuit with oats as their primary ingredient. In Scotland, where they can replace toast for breakfast, they were traditionally cooked on a griddle and have been documented to exist since Roman times. These days, oat cakes are often baked in the oven. The size, shape, thickness and texture…… Continue reading oat cakes revisited
lamb shanks + pilaf
These lamb shanks, adapted from this NYTimes recipe by David Tanis, are braised with a subtle mix of Persian spices and citrus and served with the soup-like braising liquid. Generously salt four meaty lamb shanks. Mix together 2 teaspoons of ground cinnamon, 1 teaspoon of grated nutmeg, 1 teaspoon of ground cardamom, 1 teaspoon of freshly ground black pepper…… Continue reading lamb shanks + pilaf
coconut tart with burnt honey and passionfruit
This coconut tart, by Matt Moran for Delicious, is enhanced by the brightness of the passionfruit and the slight bitterness of the burnt honey. The perfect dessert after just about any cuisine. Grease and line a 25cm springform cake tin. Soak 3 sheets of gelatine in cold water for 5 minutes. In a saucepan over…… Continue reading coconut tart with burnt honey and passionfruit
congee with pork and corn
Congee is a staple dish in China which varies from region to region. White rice is boiled in 10-12 times its weight in water until it breaks down and becomes a thick porridge. Considered the ultimate comfort food, congee is eaten at any time of day. Savoury congee is often cooked with flavourful ingredients and…… Continue reading congee with pork and corn
tomato kasundi
Kasundi is an Indian tomato relish that’s not only good with Indian food. Try it on a burger or with any grilled meat and you won’t be disappointed. In a medium pan, over low to medium heat, warm 3-4 tablespoons of vegetable oil. Add 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1…… Continue reading tomato kasundi
strange flavour chicken
Strange flavour or Guaiwei (怪味) is a speciality of Sichuan food. Named for the combination of many different flavour profiles into one cohesive sauce, it includes hot chilli oil, numbing Sichuan peppercorns, sweet sugar, sour vinegar, salt, savoury soy sauce, and nutty sesame paste and oil. Strange flavour sauce is sometimes used in hot dishes…… Continue reading strange flavour chicken
baci di dama
These crisp little Italian hazelnut biscuits (cookies), not too sweet and filled with dark chocolate, are perfect with a mid-morning coffee or afternoon tea. To make these biscuits you can toast, skin and grind the hazelnuts yourself. As I have an excellent supply of good quality nuts, I chose to use hazelnut meal. Combine 140g…… Continue reading baci di dama
glazed tofu + pumpkin salad
Here is a tofu recipe, from Serious Eats, that’s a fusion of two cuisines. Glazed with a combination of chipotles in adobo and miso, it’s spicy, umami and delicious. Finely chop 2 chipotle peppers in adobo sauce. Place them in a small bowl, along with some of the adobo sauce, and add 1 tablespoon of…… Continue reading glazed tofu + pumpkin salad
michelle picker cooks 