Another fabulous River Café recipe. Light and airy fresh ricotta dumplings swimming in a butter and sage sauce. What’s not to like? Blanch 1kg (2¼ lbs) of spinach in boiling water until wilted. Squeeze the cooked spinach dry and chop it roughly. In a pan melt a ¼ of a cup of unsalted butter and…… Continue reading spinach and ricotta gnocchi
Tag: recipe
beef carpaccio
Here is a fantastic way to serve really good quality beef. For those of you who think they’d rather not eat raw meat, take heart from two of my dinner guests who felt the same but left empty plates. Eye fillet of beef is ideal for this recipe but it must be absolutely fresh. To…… Continue reading beef carpaccio
lemon panna cotta with oranges in syrup
This zingy lemon panna cotta pairs beautifully with the sweetness of orange segments in a honey and cardamom syrup. It’s an impressive dessert that can be made ahead of time. To make the panna cotta, first place 3 sheets of gelatine (15g or .53 oz) in some cold water for 10 minutes. Meanwhile, place 300ml…… Continue reading lemon panna cotta with oranges in syrup
gado gado 2.0
My first version of gado gado is a little westernised (not such a bad thing) and makes a great meal on it’s own. This recipe, from Fire Islands: Recipes from Indonesia by Eleanor Ford, is a lighter version with a fresher peanut dressing which is served underneath the other ingredients in the traditional manner. It makes…… Continue reading gado gado 2.0
coconut roast chicken
I love cookbooks. My latest birthday gift, Fire Islands: Recipes from Indonesia by Eleanor Ford is no exception. The book is full of interesting regional recipes, all beautifully photographed. The chicken in this recipe is coated with a wonderful combination of tamarind, coconut milk and spices which not only ensure the chicken remains succulent but…… Continue reading coconut roast chicken
fermented hot sauce
The technique of fermentation preserves food that might otherwise spoil and in the past all hot chilli sauces were fermented. Many of the world’s most popular sauces, like Tabasco and sriracha, are still prepared using this method. The bacteria that grows during fermentation is not only good for you but it also gives the hot sauce…… Continue reading fermented hot sauce
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
lamb meatballs in hot yoghurt sauce
Fragrant with Middle Eastern spices, swimming in tangy yoghurt sauce and topped with fresh herbs. An absolutely delicious combination. Normally, these meatballs would contain some breadcrumbs and eggs but this is a low-carb version. From 450g (1 lb) of minced lamb, remove ¼ and blend in a small food processor until fine and sticky. This…… Continue reading lamb meatballs in hot yoghurt sauce
pistachio and fennel amaretti
Full of pistachios and fragrant with fennel, these Italian biscuits (cookies) are usually either hard and dry or quite soft. This version is somewhere in between with a crisp outer layer and a satisfyingly chewy centre. Preheat your oven to 160°C (320ºF). Line 2 large baking trays with baking paper. In a small dry frypan…… Continue reading pistachio and fennel amaretti
roasted cauliflower with tahini sauce + tomato salad
Cauliflower has found new popularity for good reason. Here it’s roasted, leaves and all, with Middle Eastern flavours and served with tahini sauce. Wash and cut your cauliflower into quarters. Place them in a lightly oiled oven tray and drizzle with olive oil, rubbing it all over every surface. Sprinkle with salt, ground cumin, sumac…… Continue reading roasted cauliflower with tahini sauce + tomato salad
michelle picker cooks 