A great combination of prawns (shrimps) and broccolini with saffron, chilli, capers and lemon. As usual I cooked this risotto in a pressure cooker. If you don’t have a pressure cooker you can achieve the same result by traditional methods. I used 400g (14 oz) of arborio rice and 4 cups of chicken stock. First…… Continue reading prawn and broccolini risotto
Tag: recipe
raspberry, apple and almond pie
Serve this simple filo pie hot with cream or ice cream as a winter dessert or cold at any time of day. Butter a pie dish. If you prefer this can also be made as a free-form pie on a flat baking sheet. Line the bottom and sides of the dish with at least 6-8…… Continue reading raspberry, apple and almond pie
pan-fried salmon on mash
My husband David cooked this perfect piece of salmon on a delicious bed of mash. Preheat the oven and warm the plates. For the mash, dice an onion and finely dice 2 cloves of garlic. Fry them gently in some olive oil until soft and translucent then set aside. Steam potatoes, pumpkin and sweet potato (more…… Continue reading pan-fried salmon on mash
goat cheese on toast with balsamic baby beets and salad
Simple and satisfying this meal is perfect for an alfresco lunch or, in smaller portions, as a first course. Wash, peel and halve a bunch of baby beets. Place them in a shallow saucepan, season with salt and pepper and toss with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Cover and cook…… Continue reading goat cheese on toast with balsamic baby beets and salad
coffee cupping
I once had a sticker like this. I’m still addicted and love to make coffee with my Ascaso Dream. Recently I attended a coffee cupping session at Campos Coffee which brought a whole new meaning to the art of coffee. I had no idea what went into choosing coffee beans. Cupping consists of first smelling…… Continue reading coffee cupping
lemon curd slice
Lemon tart has always been a favourite, especially when it’s really tangy. This slice is simply a square version. Preheat your oven to 200℃ (400℉) and grease a 23cm (9″) square cake tin. In a food processor combine 2½ cups of flour, ¾ of a cup of powdered confectioner’s sugar and 225g (8oz) of butter cut…… Continue reading lemon curd slice
mushrooms and goat cheese on toast
A classy and delicious breakfast or brunch. To serve this you will need a good sour-dough or rye bread to toast and some soft goat’s cheese (mine had an ash rind). Halve or slice more mushrooms than you think you need (they shrink). Heat some olive oil and butter in a large fry pan. Add…… Continue reading mushrooms and goat cheese on toast
seafood and couscous salad
Lovers of seafood will appreciate this salad. The two kinds of couscous create a wonderful texture and it’s easy to prepare ahead of time. A great alternative to pasta marinara on a hot day. In a medium to large saucepan boil water with a drizzle of oil and some salt and add a 250g (8¾ oz) packet…… Continue reading seafood and couscous salad
coconut banana bread
Equally good served fresh for afternoon tea or toasted and buttered for breakfast. Combine ½ a cup of coconut milk, ½ a cup of brown sugar and 1 egg and mix well to combine. Add 3 large mashed bananas and fold in 1½ cups flour, 3 teaspoons of baking powder and ½ a cup of dessicated coconut. Bake at…… Continue reading coconut banana bread
roasted and raw cauliflower, fennel and white bean salad
Here’s an interesting, substantial and very delicious salad. Cut half a head of cauilflower into florets and season with salt and pepper. Toss in a little olive oil and either fry or roast in a hot oven until browning. Finely slice the other half of the cauliflower as well as a large fennel bulb (a mandoline…… Continue reading roasted and raw cauliflower, fennel and white bean salad
michelle picker cooks 