Pipérade from the Basque* country is made with green or red peppers and pimentos, onions, tomatoes and garlic, slowly cooked together, with beaten egg added at the end and slowly stirred through to cook the eggs; it is usually served with slices of the famous and delicious Jambon de Bayonne, which is similar to prosciutto. [...]
This is a creamy, comforting 'pie' with tons of flavour and goodness without the crust. All LCHF. I used john Dory, mussels and prawns. You can use any firm-fleshed white fish such as snapper, Ling, Mahi Mahi, or Blue Grenadier; the mussels and prawns may easily be excluded and you can add scallops if you [...]
A heartfelt thank you for the lovely emails and good wishes you have been sending. They are much appreciated. I also miss seeing you all here, doing what I love and cooking with you in my kitchen. I do hope that you and your family are doing okay out there. I thought you would like [...]
This beautiful home-made mayonnaise enhances everything it touches, with its custardy richness and delicate tang that gives a clean and clear flavour that commercial mayonnaise does not have. When making this sauce, do remember to take your time and go slowly, drop by drop, at the beginning for the addition of the oil. The whole [...]
Serves 4 Ingredients 3 tbsp butter 1 tbsp olive oil1 large onion, peeled, chopped 1kg mushrooms, wiped clean, quartered with stems left on, but dry end bits cut off; reserve 1/4 cup to sauté for the garnish 2 cloves garlic, minced ¼ tsp nutmeg 2 tbsp chopped parsley ½ tsp dried thyme or 4 [...]
Makes 1.5 – 2 litres stock Ingredients 75g dried shitake mushrooms 1 ½ tbsp olive oil 100g fresh mushrooms 2 medium carrots, peeled, diced 1 medium onion, chopped into 1 cm pieces 2 celery stalks diced ½ cup leek greens, roughly chopped, 1 cm pieces 3 sage leaves or large pinch dried sage Bouquet garni [...]
Over the years, I have worked on perfecting a reasonably easy, very nice, tasty tomato sauce, made without sugar, and one the children also enjoy with their sausages and chops. These 2 sauces fit the bill! Roasting the onions, tomatoes and garlic add a good depth of flavour and colour; it makes a little denser [...]
This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends. I hav eincluded the Green Curry Paste recipe at the end of this. Serves 4 400g broccoli, cut into tiny, mouth-sized florets 1k large, raw Queensland prawns 60g butter 4 tbsp extra [...]
Tapénade is a rich olive paste with a full-flavoured taste that comes with the addition of garlic, anchovies and capers. Originally tapénade was made with a mortar and pestle; you may choose to hand chop the ingredients, if you like a coarse texture, or alternatively use a food processor or kitchen whiz wand. You may [...]
Serves 4 Filling Spaghetti squash 50 gm butter 1 tbsp extra-virgin olive oil 60 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 3 garlic cloves, finely chopped 1 cup, loosely packed, flat-leaf parsley, finely chopped, plus extra for garnish 4 spring onions, finely sliced Zested rind of 1 lemon 1 spaghetti [...]
