On a bleak winter’s day, nothing can beat this tasty Italian vegetable soup. In a large pan, sweat the onions, garlic and bacon in the oil until onions and garlic are softened – be careful not to let them brown. Add the celery, carrots, potatoes, zucchini and peas and cook until vegetables are softened. Add [...]
Pumpkins make marvellous containers for all kinds of foods, including all sorts of vegetable mixtures. You can stir-fry the vegetables or curry them and pile them into pre-baked Golden Nugget shells for an impressive first or second course. They add colour and interest to any meal. This divine soup is easy to make and – [...]
Here’s Tony Worland’s recipe for the Chicken Terrine I had for lunch at “Anything Grows” (54 Summer Street, Orange) lat week. Tony is owner/chef of Tonic restaurant at Millthorpe and supplies delicious tarts and terrines to “Anything Grows” and to La Boucherie in Millthorpe. You’ll need a terrine, approx 30cm in length, and with a [...]
These crisp savoury rice flour crepes are very popular in Vietnam and are generally eaten as a snack. Some versions are made with coconut milk, but this one is both delicious and simple to prepare. The pork is optional but adds flavour. Make sure to prepare the fish sauce before you start making the crepe. [...]
Here’s a quick, refreshing cold soup for hot summer days. Put the peeled chopped tomatoes into the food processor and process until smooth. Pour into a large bowl and stir through the onions. Add enough chicken stock to make a soupy consistency. Season to taste. Cover and chill. Remove seeds from melons, and with a [...]
Yes, it’s Halloween next Sunday and people are doing all manner of things with pumpkins (such as carving them into Jack O’Lanterns) – apart from cooking with them! Here’s a recipe for a lovely soup, with a touch of spice, to serve on the day – or, indeed, at any time. Look for a good [...]
This salad is included in my new book, Mini Chef – Cooking with Kids. Make sure you use pesticide-free flower petals. I’ve used a very light dressing because the petals are delicate. It’s almost too beautiful to eat! Preparation time: 10-15 minutes Serves: 4 as a side salad or entree 1. Wash and dry the [...]
In our household, this is known as ‘get-better-soon’ soup. Make sure you use a good chicken stock so that the soup is really flavoursome. If you prefer, substitute wontons or mini dim sims for the noodles and use vegies of your choice. The recipe is from my new book Mini Chef – Cooking with Kids. [...]
“Give tofu a try in this quick Thai street food classic. Leftover cold roast chicken could be added to the noodles too,” says Jane Hornby in her new cookbook “What To Cook And How To Cook It” (Phaidon Press $59.95), which is full of step-by-step recipes and images, a must-have for novice cooks and experts [...]
Made with fresh greens Mavis’ organic kitchen garden, and Tweed Valley cheeses from a nearby farm, this tasty pie is just the thing for lunch on the verandah, watched over by Mt Warning. Preheat oven to moderate (180degC/160deg fan-forced). Lightly butter tray. Layer with 6 – 8 sheets of filo, brushing lightly with butter (chef [...]
