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
Tag: recipe
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
bean and pea salad
Trying to plan your Christmas feast? This impressive looking salad can be prepared ahead of time and dressed just before serving. Boil a large pot of salted water. Top and tail green beans, snow peas and sugar snap peas if you have them. Boil the beans for 3-4 minutes depending on their size until just…… Continue reading bean and pea salad
oven braised turkey legs
Slow braising in the oven with vegetables and white wine makes turkey legs tender, moist and and delicious. A great alternative when you don’t want to cook a whole turkey. Preheat your oven to 160ºC (320ºF). Season a turkey leg or two drumsticks with salt and pepper. Heat oil in a large heavy pot over…… Continue reading oven braised turkey legs
magic cake
Magic cake (gâteau magique) is something I have wanted to try for a while. When baked the cake batter magically forms layers. I decided to use an unusual flavour profile of an apple cider reduction and vanilla. Although the layers weren’t as distinct as they might have been, the cake didn’t disappoint. In a wide…… Continue reading magic cake
tortilla de bacalao
You may be familiar with the ubiquitous Spanish tortilla, a delicious potato (and often onion) omelette served as a tapa throughout the country. This tortilla is made instead with bacalao, or salt cod, a popular ingredient on the Iberian peninsula. I served mine with fried potatoes, green bean salad and marinated tomatoes. Whether you buy…… Continue reading tortilla de bacalao
purslane salad
Purslane (portaluca oleracea) is an annual succulent which goes by many names worldwide and has been eaten by many cultures throughout history. Here in Australia most people consider it a weed but the species is regarded as a native plant which is eaten by the Aboriginal people and was well known to early settlers. The…… Continue reading purslane salad
slow roasted beef ribs
Tender and scrumptious barbecue beef ribs without the barbecue. Another excellent recipe from RecipeTinEats. Preheat your oven to 160°C (320°F). For the dry rub mix together 1 tablespoon of dark brown sugar, 2 teaspoons of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder (or some extra garlic powder), 1 teaspoon of salt, ½ a teaspoon…… Continue reading slow roasted beef ribs
rice pudding
This traditional, creamy rice pudding is made using leftover rice. In a saucepan, combine 1½ cups of cooked rice (I used basmati), 1½ cups of milk and ¼ of a teaspoon of salt. Cook over medium heat for 15 to 20 minutes, stirring regularly, until thick and creamy. Add another ½ a cup of milk,…… Continue reading rice pudding
celeriac soup with chorizo
Celeriac is a member of the celery family with a large bulbous edible root. The flavour is subtle with only a slight celery flavour and some nuttiness. It lends itself to mash and is used raw in the classic French remoulade. This simple but delicious soup recipe, from Olive Magazine, pairs creamy celeriac with rosemary…… Continue reading celeriac soup with chorizo
michelle picker cooks 