The chocolate content in this recipe makes this more like eating chocolate fudge than cheesecake. It’s very rich but the salt balances the sweetness. If you’re cooking for a large group this is no-bake, can be prepared 2 days ahead and will go a looong way! To make the crust place a packet of plain…… Continue reading salted chocolate cheesecake
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prawn and zucchini pasta
A delicious meal even with store-bought pasta. The flavour of this pasta dish is greatly enhanced by using the prawn (shrimp) heads and shells. Peel raw green prawns, approximately 6 to 8 per person. Slice the prawns in half lengthwise and set aside. Boil a large pot of salted water for the pasta and when…… Continue reading prawn and zucchini pasta
bún-chả with bbq pork balls
These Vietnamese pork balls are packed with flavour and wonderful when served as a complete meal with a fresh and delicious rice vermicelli salad and Nuoc Cham. I could eat this any time. For the pork balls, you will need 450g (1 lb) of pork mince. Place ¼ of the mince in a small food…… Continue reading bún-chả with bbq pork balls
banana maple cake
Not only did I have a surfeit of Maple syrup (thank you Luc) but I also found myself with over-ripe bananas. And here’s the perfect recipe! Preheat your oven to 170ºC (350ºC) and grease and line a 23cm (9′) springform cake tin. In a food processor blend 4 very ripe, peeled bananas until roughly chopped,…… Continue reading banana maple cake
eggplant mexican style
Eggplant (aubergine), not a common ingredient in traditional Mexican food, is now appearing in modern Mexican cuisine. Here it’s served with a sauce made with tomatillos and chipotle chillies in adobo sauce. Both are sold in cans and widely available where Mexican ingredients are sold. Slice some eggplants lengthwise into thin slices. Season with salt…… Continue reading eggplant mexican style
lamb shanks with anchovies
This wonderful recipe by Nigel Slater couldn’t be simpler or more delicious. Anchovies are the magical ingredient that make a fantastically tasty rich sauce. Serve it with a soft polenta or potatoes. Preheat your oven to 160ºC (300ºF) and season 2 lamb shanks with pepper. Heat a little olive oil in a heavy casserole and…… Continue reading lamb shanks with anchovies
sago pudding with coconut and gula melaka
Sago pearls are little balls made of starch extracted from tropical palm stems. Malaysia and Indonesia have the largest supply in the world so it’s no surprise that it’s popular in the region. Fifi made this wonderful Malaysian sago pudding served with salted coconut sauce and caramelised palm sugar syrup. Yum. In a large pot…… Continue reading sago pudding with coconut and gula melaka
home-made hummus salad
Hummus is such a universally recognised Middle Eastern dip and is widely available ready-made. It’s not so difficult to make from scratch, though, and well worth the effort. It makes an excellent quick lunch when topped with salad and served with flat bread. To make the hummus, first soak 250g (8¾ oz) of dried chick…… Continue reading home-made hummus salad
seafood stew
This hearty seafood stew (Cioppino) is Mexican in heritage and was lovingly recreated by Mary from this Rick Stein recipe. Instead of monkfish, Mary substituted Rock Ling. Remove the heads and shells from 12 large prawns (shrimp), leaving the last tail segment in place. Set the prawns aside and simmer the heads and shells in…… Continue reading seafood stew
meringue cake with strawberries
Cindy made this Mostachon (big moustache), a speciality of Monterey in Mexico. The cake has a deliciously chewy walnut meringue base and a rich cream cheese topping which droops around the edges – hence the name? It’s always served with fruit, in this case it was strawberries. Preheat oven to 170°C (340ºF). Grease and line…… Continue reading meringue cake with strawberries
michelle picker cooks 