This wonderful paneer recipe comes from chef Aktar Islam of Michelin starred restaurant Opheem. To a saucepan add 1 sliced onion, 1 teaspoon each of grated ginger and garlic, 5 large sliced tomatoes, 2 tablespoons of toasted cashews, 25g (.9 oz) of unsalted butter, 3 green cardamom pods, 1 black cardamom pod, 3 whole cloves,…… Continue reading paneer makhani
Tag: recipe
carrot fried rice + mint raita
This delicious Indian style fried rice served with fresh mint raita comes from Swasthi’s Recipes. It makes a great meal on it’s own or can be served as part of a larger spread. Cook the rice in advance if possible – good quality extra long basmati rice makes all the difference. Soak 1 cup of…… Continue reading carrot fried rice + mint raita
whole lemon chicken
Lemon chicken that’s reminiscent of the Cantonese classic but using the whole bird from Everything You Want to Know about Chinese Cooking by Pearl Kong Chen, Tien Chi Chen and Rose Tseng. Deliciously tender and tangy. Prepare a marinade of 2 tablespoons of brandy, 2 tablespoons of dark soy sauce and 2 teaspoons of salt.…… Continue reading whole lemon chicken
mocha ice cream
A rich eggless ice cream with an even balance of chocolate and coffee flavour. Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1½ cups of heavy cream, ½ of a cup…… Continue reading mocha ice cream
ricotta gnocchi with spinach, pine nuts and lemon
Spinach and lemon are a lovely fresh foil for cheesy gnocchi. Yum. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well…… Continue reading ricotta gnocchi with spinach, pine nuts and lemon
beetroot relish
This earthy, sweet relish from food.com is equally good with cold meat, in any sandwich, as part of a cheese platter or on a burger. Place 2 cups of raw, peeled and grated beetroot into a medium sized saucepan. Add ¾ of a cup of water, ¼ of a cup of red wine vinegar, 1…… Continue reading beetroot relish
empanadas
Empanadas are the ubiquitous South American or Spanish pie – a pastry turnover with a filling of meat or cheese which is either baked or fried. Ours were baked with 2 different fillings: a corn and cheese filling and because we’re in Australia a lamb filling. Our Chilean friend Inês supplied Jane with the pastry…… Continue reading empanadas
budin de pan
This bread pudding, unlike any other I’ve encountered, is somewhere between cake and flan. Chef Brooke Siem travelled through nine countries seeking out grandmothers willing to share their stories, kitchens and recipes for her grandmother project. In Argentina she met Sofy who shared this recipe. Preheat your oven to 180ºC (350°F) and put the kettle…… Continue reading budin de pan
white zucchini omelette
A fresh harvest of white zucchinis from Thomas’ garden inspired me to cook this wonderful Iranian style omelette Kuku-ye Kadoo from the cookbook SARABAN by Greg and Lucy Malouf. Fragrant with mint, extra cheesy and just delicious! Preheat your oven to 180ºC (350ºF). In a frypan heat 1-2 tablespoons of olive oil and gently fry…… Continue reading white zucchini omelette
cinnamon roasted pumpkin
Lorraine made this simple but delicious pumpkin dish and served it as a first course salad. The recipe is from Where the Heart Is by Karen Martini. Preheat your oven to 200ºC (395•F). Cut ½ Japanese pumpkin into 8 slices (you can leave the skin on) and place in a large bowl with 100ml (3⅓ fl…… Continue reading cinnamon roasted pumpkin
michelle picker cooks 