A simple but delicious pilaf. Serve it as a side dish or on it’s own with some yoghurt. Heat some vegetable oil and butter in a heavy pot and add 1½ cups of basmati rice, 1 heaped teaspoon of dried mint and salt to taste. Stir the rice until it’s coated with the oil and…… Continue reading pea and dill pilaf
Tag: recipe
meatball tagine
This classic Moroccan tagine, Kefta Mkaouara, has both spiced meatballs and eggs cooked in a zesty tomato base. Recipe by Christine Benlafquih from Taste of Maroc. Mix 450g (1 lb) of minced beef with a finely chopped onion, 3 tablespoons each of finely chopped parsley and coriander (cilantro), 1 teaspoon each of paprika, ground cumin and salt…… Continue reading meatball tagine
makrut lime and gin ice cream
Some time ago I spied this recipe by Max Falkowitz on Serious Eats. I have a makrut (kaffir) lime tree, so I adapted the recipe a little for Australia. This ice cream is wonderfully fragrant and perfect served with crushed roasted peanuts. In a medium saucepan, combine 2 cups of full cream milk and 1¼…… Continue reading makrut lime and gin ice cream
tofu with shiitake and enoki mushrooms
Another delightful vegetarian meal. First cut a block of firm tofu into slices and dry them with some paper towel. In a shallow saucepan which has a lid heat some oil to medium heat and fry the slices of tofu until browned on both sides. Set aside. Add some more oil to the pan and…… Continue reading tofu with shiitake and enoki mushrooms
soba noodles
Soba noodles are Japanese noodles made mostly from buckwheat. Brown in colour with a slightly grainy texture, in Japan they are served either chilled with a dipping sauce, or hot in a soup. This recipe from Heidi at foodiecrush has plenty of sesame and green onions and can be eaten hot or at room temperature.…… Continue reading soba noodles
white cut chicken
Classic Chinese comfort food. Velvety soft poached chicken served with a ginger and spring onion (scallion) sauce and chilli oil. Place the chicken in a saucepan with a little space around it and cover it with cold water. Add a few slices of ginger and slowly bring to a simmer. When the water simmers, turn…… Continue reading white cut chicken
hazelnut dacquoise cake
A dacquoise is a meringue which has ground nuts incorporated into it. I chose hazelnuts and added dark chocolate and sour cherries as well. Preheat your oven to 190ºC (375ºF) and line a springform cake tin. Bring 6 egg whites to room temperature. Meanwhile, toast 130g (4½ oz) of hazelnuts. Cool them and blitz them…… Continue reading hazelnut dacquoise cake
fig and burrata salad
Here’s an attractive and delicious salad of fresh figs with burrata cheese that’s suitable for any festive occasion. Adapted from this Gourmet Traveller recipe. Cut 12 fresh figs and 8 burrata into quarters lengthways and arrange them on a platter. For the sherry vinaigrette dressing combine 2½ tablespoons of Pedro Ximénez Sherry vinegar, 3 teaspoons…… Continue reading fig and burrata salad
truffle cheese scrolls
A jar of truffle and porcini paste inspired these luxurious savoury scrolls. To make the dough combine 200g (7g) of strong bread flour with 600g (1⅓ lb) of plain white flour. Add 3 teaspoons of bread improver, 2 teaspoons of salt, 4¼ teaspoons of dry active yeast and ⅓ of a cup of finely grated…… Continue reading truffle cheese scrolls
gravlax
Scandinavian gravlax is fresh salmon cured in salt and sugar with dill. Linda made this excellent version from another great recipetineats recipe. You will need 1kg (2 lbs) of very fresh deboned salmon. Roughly grind 1 tablespoon of white peppercorns in a mortar and pestle. Combine the pepper with 1 cup of finely chopped fresh…… Continue reading gravlax
michelle picker cooks 