This risotto, made from everyday ingredients, is wonderfully creamy and naturally sweet with a great contrast of roasted carrots and crispy chilli on top. Adapted from this recipe by Alexa Weibel from NYT Cooking. Heat the oven to 205ºC (400ºF). Finely chop or grate 340g (¾ lb) of carrots and set aside. Now slice another…… Continue reading carrot risotto with chilli
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chicken and chick pea tray bake
Here’s a simple no fuss meal thanks to Julia Busuttil Nishimura via the ABC. Preheat your oven to 180˚C (350ºF). In a roasting tray add a drained and rinsed can of chickpeas, a roughly chopped chorizo, 200g (7 oz) of cherry or chopped tomatoes, 1 red onion cut into wedges and 3 sprigs of fresh…… Continue reading chicken and chick pea tray bake
yuzu and coconut ice cream
An interesting combination of yuzu and coconut with a hint of lemongrass makes this a perfect dessert to follow Asian food. Dairy free and egg free too. Pour 1 can of organic coconut cream into a saucepan and add 2 stalks of lemongrass (bruised and cut into shorter lengths) ¼ of a cup of yuzu juice,…… Continue reading yuzu and coconut ice cream
miso tofu stew
In Japan, kitsune nabe is a stew made with fried tofu, vegetables and noodles in a miso and dashi broth. This version is not entirely traditional. Usually made with udon noodles, I used shiratake (konjac) noodles. I also used Chinese fried tofu which is not as large or as sweet as the Japanese version. Delicious…… Continue reading miso tofu stew
strawberry and elderflower cake
Priscilla made this deliciously fragrant cake from a Helen Goh recipe. Yum! Preheat your oven to 170ºC (335ºF) and line a 20cm (8″) springform cake tin. Place 200g (7 oz) of caster sugar into a bowl or a stand mixer bowl and rub the zest of 3 limes or 2 lemons into it. Now add…… Continue reading strawberry and elderflower cake
two paneer curries
Paneer is a fresh acid-set, non-melting cheese commonly used in Indian cooking. Perfect for a vegetarian feast. This sweet pumpkin and paneer curry by Mindi from mama nagi’s has a thick sauce with spinach leaves and coriander (cilantro) for balance. Preheat your oven to 220ºC (425ºF). Cut the pumpkin into evenly sized pieces, place them in…… Continue reading two paneer curries
lentil donuts in yoghurt
I’ve always loved this south Indian breakfast snack, Medu Vada. The earthy lentil donuts swim in a yoghurt sauce that’s somewhere between savoury and sweet. Usually deep-fried, they are sometimes baked which led me to try cooking them in an electric donut maker. It worked! For the batter soak 1 cup of split urad dhal…… Continue reading lentil donuts in yoghurt
Thai BBQ chicken
Two tasty Thai style chicken recipes for the BBQ. These chicken legs, from RecipeTinEats, are great served with with a green papaya salad. Add Thai chilli sauce for extra spice. For the marinade combine 4 cloves of finely minced garlic, 10 teaspoons of oyster sauce, 8 teaspoons of fish sauce, ¼ of a cup of…… Continue reading Thai BBQ chicken
Persian rice cookies
These Persian rice cookies (nan e berenji) from Azlin Bloor of LinsFood are light and delicate. Fragrant with rosewater and decorated with poppy seeds, they have a pleasant grainy texture. Oh, and they’re gluten free! Mix together 320g (11¼ oz) of rice flour, 1 teaspoon of cornflour (cornstarch) and ⅛ of a teaspoon of ground cardamom and…… Continue reading Persian rice cookies
pumpkin and sweet potato tagine
Enjoy warm Moroccan spices with sweet pumpkin (or squash) and sweet potato in this delectable tagine from the cookbook THE FOOD OF MOROCCO by Tess Mallos. Peel and cube 600g (1lb 5 oz) of butternut or any other firm pumpkin and 500g (1lb 2oz) of orange sweet potato. Melt 60g (2¼ oz) of butter in…… Continue reading pumpkin and sweet potato tagine
michelle picker cooks 