It’s hard to resist a carrot stick – so colourful, nutritious and easy. We’ve added to the appeal by pickling long Dutch carrots to enhance their flavour.
KABOCHA-STUFFED ZUCCHINI FLOWERS
I have fallen deeply in love with kabocha, the sweet, nutty Japanese pumpkin that’s called Kuri Kabocha in Japan, which means ‘nutty flavour.’ For a pumpkin it’s a revelation. (Are you starting to worry about me?) Add garlic, pepper, chilli and parmesan and you have a delicious stuffing for the seasonal delight that is zucchini flowers ….
ROAST CAULIFLOWER AND CHICK PEA CURRY
It’s winter in Australia and lockdown in Sydney is now in its fifth week. We can exercise outside without a mask and the sun does shine a lot in sunny Sydney, even in winter, but still the highlight of the day does seem to be dinner! And I’m delving deep to keep it interesting. Last night I made a Roast Cauliflower and Chickpea Curry and served it with Tofu in Chilli Sauce ….
GREEN SEA SALAD
SAVOURY BUCKWHEAT CREPES
Crêpes are lovely things to have as a lunch dish, a light supper or a family meal. They’re easy and fun to make and most people really like them. Especially children. With a delicious nutty flavour, soft texture and crisp edges, our Gluten-free Savoury Buckwheat Crepes could soon become a favourite dish in your household ….
TOFU IN CHILLI SAUCE
SAMBAL GORENG BUNCIS
SPICY CUCUMBER AND PEANUT SALAD
EGGPLANT SALAD WITH YOGHURT-TAHINI DRESSING
SAFFRON RICE PILAF
GREEN BEANS WITH PICKLED ONIONS AND BASIL OIL
CELEBRATION SALADS
WHITE SALAD WITH WHITE GAZPACHO DRESSING
MEJADARRA, MEGADARRA, MUJADARRA
SILKEN TOFU AND CAULIFLOWER SOUP
Silken tofu is the star of today’s recipe, and what an intriguing ingredient it is, particularly given that it’s almost flavourless! Its appeal, apart from as an excellent vegetable-based form of protein, lies in its capacity to pick up and enhance the ingredients that accompany it and, of course, in its unusual texture ….
ASPARAGUS AND PEA RISOTTO WITH STUFFED ZUCCHINI FLOWERS
It might seem strange but we’ve only posted one other recipe for risotto on our blog. There are so many out there we’ve wondered if the world really needs another … until now. Our Asparagus and Pea Risotto with Stuffed Zucchini Flowers is a celebration of the spring vegetables that are abundant (and cheap) in our markets right now …
GADO-GADO. VEGETABLES WITH PEANUT SAUCE
GLUTEN-FREE MISO-GLAZED EGGPLANT
There’s a casual little Japanese eatery not far from us that we used to drop into quite often, where we’d invariably order, along with other favourites, the Nasu Dengaku, miso-glazed eggplant. This is a Japanese classic, a very common dish in Japan. Fortunately for me, the version our local makes is Gluten-free Miso-glazed Eggplant, which is really delicious – so delicious I decided I had to try to replicate it at home ….
ROASTED CAULIFLOWER, BLUE CHEESE SAUCE, PINE NUTS AND SAGE
Once upon a time home cooks across Australia did little to the humble cauliflower other than boiling the florets or occasionally smothering them in gluggy mornay sauce. Understandably, the cauliflower went out of culinary fashion for a while. But recent years have seen a resurgence in popularity as we have learned how to make them tastier and more interesting (due in no small part to the seductive recipes of Yotam Ottolenghi and his love of the blond brassica) ….
