Wonderfully caramelised ripe pineapple crowns this coconut cake. Preheat your oven to 175ºC (350ºF) and grease a 20cm (8″) round, deep-sided cake tin. Peel and slice half a very ripe pineapple into thin slices. Heat 2 tablespoons of butter and 1 tablespoon of sugar in a large pan over medium-high heat and cook the pineapple slices for 3 minutes on each…… Continue reading coconut and pineapple upside down cake
Tag: recipe
saffron cauliflower + tomato, onion and roasted lemon salad
Here are 2 salads from the master of salads, Yotam Ottolenghi. Serve them as part of a mezze selection or as side dishes. Cauliflower is so versatile. In this recipe from PLENTY it’s paired with raisins and olives. Preheat your oven to 200ºC (390ºF). Soak 1½ teaspoons of saffron strands in a little boiling water and…… Continue reading saffron cauliflower + tomato, onion and roasted lemon salad
arrachera
Hanger steak is a cut of beef (from the lower belly of a steer or heifer) prized for its flavour and tenderness. In the past it was sometimes known as butcher’s steak because butchers would keep it for themselves. In Mexico it’s known as Arrachera and is generally marinated, grilled and served with a squeeze of lime juice, accompanied by guacamole,…… Continue reading arrachera
stewed rhubarb with vanilla yoghurt
An excellent version of a classic from Jamie Oliver. Serve it for breakfast or dessert. Place 750g (1.6 lbs) of chopped fresh rhubarb in a medium-sized saucepan with the juice and zest of 1 large orange, 100g (3½ oz) of caster sugar, 2 tablespoons of water and 2 pieces of finely diced or grated fresh ginger. Bring to…… Continue reading stewed rhubarb with vanilla yoghurt
spicy stir-fried squid + cabbage and bok choy with bean paste
Now that I’m home I’m inspired to try some Korean cooking. Ojingeo bokkeum is a perennial favorite among Koreans and can be found on most restaurant menus. Like most Korean food it is hearty and spicy. This recipe is adapted from kimchimom.com. In a large bowl mix together 1 tablespoon of minced garlic, 2 teaspoons of minced…… Continue reading spicy stir-fried squid + cabbage and bok choy with bean paste
salty-sweet orange and tahini pretzels
Another delight from Honey & Co The Baking Book by Sarit Packer & Itmar Srulovich and my first (rustic) attempt at pretzels. Mix together 200g (7 oz) of strong white flour, 150g (5⅓ oz) of plain flour, ½ a teaspoon of salt and 3 tablespoons of icing sugar. Warm 140ml (4¾ fl oz) of milk to blood temperature…… Continue reading salty-sweet orange and tahini pretzels
beef short rib stew
This Korean stew is deliciously sweet and salty. Cook it slowly or (if you’re short on time) in a pressure cooker. Sear 1.5kg (3 lbs) of beef short ribs in some vegetable oil over high heat then remove to a plate. Lower the heat and add 1 finely diced onion. Cook until soft before adding…… Continue reading beef short rib stew
kimchi
Kimchi is a traditional Korean side dish (banchan) made from salted and fermented vegetables.There are hundreds of varieties of kimchi but it is most commonly made with napa cabbage and Korean white radish (mu) and a variety of seasonings including Korean chilli flakes (gochugaru), garlic, ginger and often dried seafood. Traditionally kimchi was stored underground in jars but today…… Continue reading kimchi
flourless apple almond cake
Here’s a simple variant on that popular orange and almond cake. Just as moist as the original this one uses apple sauce instead of puréed oranges. Preheat your oven to 160ºC (325ºF). Oil and line a 23cm (9″) cake tin. In a bowl combine a jar of apple sauce, ½ a cup of sugar, 6 eggs, 340g (12…… Continue reading flourless apple almond cake
barley, lentils and mushrooms with fried onions
Once again Yotam Ottolenghi’s recipe imparts amazing flavours to a vegetarian meal. In a small bowl cover 20g (¾ oz) of dried porcini with 1¾ cups of boiling water and leave to stand for an hour. After an hour, remove the mushrooms and strain the liquid through a very fine sieve to remove any grit, then return…… Continue reading barley, lentils and mushrooms with fried onions
michelle picker cooks 