No time to shop? Here’s a new twist on an old-fashioned favourite using canned tuna. Finely dice an onion, a red or green pepper and some Jalapeno or Poblano chillies and fry them gently in some vegetable oil until the onions start to wilt. Add some frozen corn kernels and cook for a few minutes…… Continue reading tuna mornay mexican style
Tag: recipe
rendang
Originally from Indonesia, Rendang is also a popular Malaysian dish. Known as a dry curry, it consists of meat cooked in coconut milk and spices until the meat is incredibly tender and the coconut and spices are reduced to a rich thick paste which clings to the meat. Use 1½ kg (3⅓ lbs) of gravy or…… Continue reading rendang
yoghurt, honey and pistachio cheesecake with oranges in cardamom syrup
For the finale of our Summer Solstice feast Deborah made this cake from Crazy Water, Pickled Lemons by Diana Henry. With classic Middle Eastern flavours it was a perfect way to end the meal. For the biscuit base, bash 150g (5 ½oz) of sweet biscuits and 55g (2oz) blanched almonds together in a plastic bag using a…… Continue reading yoghurt, honey and pistachio cheesecake with oranges in cardamom syrup
spiced roast chicken with harissa + greek salad
Here is our Summer solstice main course. Spiced roasted chicken served on a bed of home-made harissa and garnished with herbs and watercress. Lorraine chose this recipe from Karen Martini’s Where The Heart Is and cooked it to perfection. You will need Baharat, a Middle Eastern spice mix, for this recipe. If you can’t find it…… Continue reading spiced roast chicken with harissa + greek salad
fennel and seafood salad
Here in the southern hemisphere we recently celebrated the Summer Solstice. Our feast began with this salad, a Yotam Ottolenghi recipe from the cookbook Ottolenghi, cooked by Fifi. It looked magnificent and tasted even better. Trim the tops and bottoms of four fennel bulbs then slice them crosswise as thinly as you can. In a…… Continue reading fennel and seafood salad
christmas 2018
Only four of us this hot Christmas day, so we decided to have a Chinese hot-pot. Cooking everything at the table is the ultimate slow food but very satisfying and delicious! Our home-made stock was made with pork bones, chicken and ginger. Before serving we seasoned to taste with salt and added a black cardamom…… Continue reading christmas 2018
lemon and blueberry polenta cake
A lovely lemony cake with pockets of moist blueberry and no wheat. This recipe makes one small 15cm (6″) cake. Preheat your oven to 180°C (350ºF) and grease and line your cake tin with baking paper. Cream 100g of unsalted butter with 100g of caster sugar until soft and pale. Beat in 2 eggs, one at…… Continue reading lemon and blueberry polenta cake
kohlrabi, quinoa, radish and apple salad
This lovely crunchy salad goes well with any smoked meat or fish and is an excellent addition to any smorgasbord. We ate it with smoked duck. Rinse ½ – ¾ of a cup of white quinoa and boil in a generous amount of water until cooked but still retaining some texture. Rinse with cold water and…… Continue reading kohlrabi, quinoa, radish and apple salad
spaghetti with mussels
It’s definitely worthwhile taking the mussels out of their shells for this wonderful spaghetti dish. Clean 3 kg (6½ lbs) of mussels. Heat 2 tablespoons of olive oil in a large pot with a tight-fitting lid. Add the mussels, cover and cook over high heat until all open. This should take about 5 minutes. Drain the…… Continue reading spaghetti with mussels
hazelnut, ricotta and chocolate cake
Here’s another cake from Yotam Ottolenghi and Helen Goh’s SWEET. Instead of mini cakes with chocolate ganache I opted for one 6″ cake and kept it plain. This cake performs a balancing act between hazelnut cake and baked ricotta cake. With little dots of dark chocolate throughout it’s dense, super moist and keeps incredibly well.…… Continue reading hazelnut, ricotta and chocolate cake
michelle picker cooks 