It was fig season and I bought a tray of fresh figs. I decided to roast them using a David Lebovitz recipe as a guide. The idea for this flourless and gluten free cake followed. For the roasted figs: Preheat your oven to 200ºC (400ºF). Wash 900g (2 lbs) of figs, trim off the stems…… Continue reading roasted fig, ricotta and almond cake
Tag: recipe
spinach salad with dates and almonds
Another flavour bomb from the cookbook Jerusalem by the inimitable Yotam Ottolenghi. Simple but so tasty! In a bowl combine 100g of Medjoool dates pitted and quartered lengthwise, ½ a finely sliced red onion and 1 tablespoon of white wine vinegar. Season with a little salt, mix well and leave to marinate for 20 minutes.…… Continue reading spinach salad with dates and almonds
roasted sweet potato spiral
Thanks again to recipetineats for this attractive and utterly delicious sweet potato side dish. Preheat your oven to 180°C (350°F) and spread olive oil on the bottom and sides of a round 26cm (11½”) oven proof dish. Wash and slice 1¼ kg (2½lbs) of evenly sized sweet potatoes very thinly, using a mandoline if you have…… Continue reading roasted sweet potato spiral
pressure cooker roast turkey thigh
Here’s a quick and easy way to satisfy any Thanksgiving cravings. Sprinkle your turkey thigh with some salt and freshly ground black pepper. Melt a mixture of butter and oil in your pressure cooker or instant pot over medium heat and place the turkey thigh in, skin side down. Cook until golden brown then remove…… Continue reading pressure cooker roast turkey thigh
caramelised banana ice cream
Perfect for using up leftover (even frozen) over-ripe bananas, this is not your usual banana ice cream but a richer caramelised version, despite being eggless and having no cream. Adapted from David Lebovitz’s The Perfect Scoop. Preheat your oven to 205ºC (400ºF). Cut 6 medium over-ripe bananas into small slices. Put them in a baking…… Continue reading caramelised banana ice cream
tofu scramble
This Japanese dish is called iri dofu (炒り豆腐). Fragrant with ginger, it is sometimes cooked with chicken or just with tofu, this version includes eggs. First soak 4-8 dried shiitake mushrooms. While they soak place 300g (10½ oz) of soft tofu in a colander and crumble it with a fork. In a small bowl lightly…… Continue reading tofu scramble
Korean eggplant
Here’s a delicious Korean eggplant side dish (Gaji-namul 가지나물) adapted from this Maangchi recipe. I used Italian eggplant instead of the usual Korean (Japanese) eggplants. Prepare a steamer with 2 cups of water and bring it to boil, Wash and trim your eggplants and cut them into bite-size pieces. Steam over high heat for 5 minutes…… Continue reading Korean eggplant
beef, ginger and kimchi stew
A simple, spicy and hearty Korean beef stew. Heat 1 tablespoon of sesame oil in a wok or large frying pan on a high heat. Add 120g (4¼oz) of shiitake mushrooms and fry for 3-4 minutes until well coloured. Remove from the pan and set aside. Now stir-fry 400g (14 oz) of thinly sliced sirloin…… Continue reading beef, ginger and kimchi stew
honey cake
All honey and no sugar as well as an added honey syrup ensure the heady flavour of honey comes to the fore in this moist dessert cake. Another delightful recipe from recipetineats. Preheat your oven to 180°C (350°F). Grease a 20cm (8″) round cake tin and line with baking paper. In a bowl whisk together 1 cup of…… Continue reading honey cake
red lentil and cauliflower gratin
Comfort food. A cheesy bake of red lentils and cauliflower. Preheat your oven to 180ºC (350ºF). Heat some olive oil in a pan and gently fry a chopped onion, a chopped carrot and the same amount of chopped celery until softened. Add 1-2 cloves of minced garlic and cook briefly before adding 1 cup of…… Continue reading red lentil and cauliflower gratin
michelle picker cooks 