This deliciouus fortifying soup is just what you need to get you through cold winter days. Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock which can be used in the soup.
Place the lamb [...]
A flavourful, savoury onion flatbread from the south of France. The name derives from the Provencale word `pissalat’ which was a fish based condiment, represented today by a combination of anchovies and thyme
Make the focaccia base: place flour and salt in a large bowl, make a hole in the centre and put in the yeast, [...]
This is a delicious vegetable soup from Lesbos, given to me by Evi Mitchell of C’Aphrodite restaurant in Cremorne. It’s a good one for cold winter nights and is easy to make. It’s also a good one for children who won’t eat their vegies, (though you will probably need to omit the chilli). Make sure [...]
Imagine my surprise to discover this dish on the island of Reunion, a lush volcanic west of Madagascar. There, chokoes are grown in abundance, so much so that one of the valleys (the deep green valley of Salazie where vegetables and fruit are cultivated) is literally choked by choko vines. When peeling chokoes, do so [...]
Don’t let these exceptionally well behaved souffles intimidate you! They can be prepared well ahead and finished off in the oven just before serving. Excellent for lunch or dinner with a mixed green salad and crusty French bread.
Preheat oven to 160degC. Grease 2 ramekins or individual souffle dishes.
In a pan, melt the butter, add the [...]
Quick and easy, the secret to success for this soup is to add fresh organic herbs to the soup base as it is being liquidised.
Melt the butter and sweat the onion and potato for 3 – 4 minutes over medium heat, stirring occasionally. Add the stock, bring to the boil and simmer 15 – 20 [...]
A lovely light starter to kick off your Valentine’s dinner.
Lightly spray inside of moulds with oil. Press plastic wrap into moulds to sit evenly. Drape two slices of salmon over each mould so that they slightly overlap each other. Press into the sides to give a good shape. Refrigerate until the mousse is ready.
In a [...]
A delicious moist cake. Nuts are an essential pantry item. Once opened, store them in the fridge as they will last longer and remain fresher.
A tasty colourful starter.
A terrific accompaniment to char-grilled steak, lamb, chicken and fish with a green salad, using pantry ingreidents.
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