This is more like a slightly sweet bread than a cake. It’s delicious for breakfast and is actually traditionally eaten as a wedding breakfast amongst the Sorbian people, a Slavic race who number only 60,000 and live in Saxony, Germany. The recipe is adapted from the book Culinaria GERMANY. To make the dough mix 4 cups of flour with 2¼ teaspoons of dried yeast,…… Continue reading poppy seed cake
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salmon on mash + roasted fennel & kale
A fresh piece of salmon with sweet mash, lemon roasted fennel and crisp kale. Preheat the oven to 200ºC (390ºF). For the mash steam equal amounts of potato and sweet potato until very soft and set aside. Melt butter in a saucepan, add 1 finely chopped shallot and cook gently. Add ¼ of a finely sliced…… Continue reading salmon on mash + roasted fennel & kale
chicken meatball and risoni soup
A chicken noodle soup fragrant with rosemary and lemon. To make the meatballs combine 500g (17 oz) of chicken mince with 1 crushed clove of garlic, the finely grated zest of ½ a lemon, 1 teaspoon of finely diced fresh rosemary, 2-3 tablespoons of breadcrumbs and salt and freshly ground black pepper to taste. Form into walnut-sized…… Continue reading chicken meatball and risoni soup
tarte tatin
This classic French dessert comes from the Hotel Tatin in Lamotte-Beuvron south of Paris. The hotel was run by two sisters, Stéphanie and Caroline Tatin. The tart was apparently created by Stéphanie Tatin when she left her apples on the stove too long and decided to put the pastry on top, serving it hot from the oven. It became a signature dish at…… Continue reading tarte tatin
roasted jerusalem artichokes
Looking for something a little different to serve as a side dish? Mediterranean flavours make this a perfect accompaniment for barbecued, grilled and roasted meat or fish. Peel and chop 450g (1 lb) of jerusalem artichokes. Drop them into a bowl of acidulated water as you go to prevent them from turning black. You can also add some peeled and diced…… Continue reading roasted jerusalem artichokes
piquant beef stew + pilaf + zucchini with yoghurt
For this delectable meal I delved into PLEASE TO THE TABLE – THE RUSSIAN COOKBOOK by Anya von Bremzen and John Welchman. In Georgia this beef stew is cooked with sour plums but tamarind concentrate (available in Asian stores) makes a good substitute. I used beef shin on the bone for this stew but any stewing beef…… Continue reading piquant beef stew + pilaf + zucchini with yoghurt
pistachio and almond biscuits
These simple biscuits (cookies) are a little crisp on the outside and wonderfully chewy in the centre. Combine ⅔ of a cup of almond meal, ½ a cup of pistachio butter (if you can’t find this you can make it by grinding shelled pistachios in a food processor until the oils comes out), ⅓ of…… Continue reading pistachio and almond biscuits
whole barramundi in banana leaves + asparagus salad
David treated us to this wonderful Thai meal recently. For the marinade process these ingredients in a food processor: 1 brown shallot, 2 cloves of garlic, 1 sliced thumb-size piece of galangal (or ginger), 2 teaspoons of ground coriander, a handful of basil leaves, ½ a can of coconut milk, 2 finely sliced kaffir lime leaves, 1…… Continue reading whole barramundi in banana leaves + asparagus salad
sausage and tortellini soup
A hearty Italian meal in a soup. You will need some good Italian sausages for this soup. Remove the casings from 2-3 sausages and fry the meat, breaking it into small pieces as it cooks. Add a diced onion, 2 chopped carrots and 2 chopped stems of celery and continue to cook until the onion…… Continue reading sausage and tortellini soup
grilled figs
A simple but wonderful dessert when fresh figs are in season. Preheat the oven to 180ºC (350ºF). Cut fresh figs in half and lie them face-up in a baking dish. Scatter walnuts around them. Melt 1 tablespoon of butter with 2 tablespoons of honey. Add 1 teaspoon of orange blossom water, stir to combine and drizzle the…… Continue reading grilled figs
michelle picker cooks 