Affogato – Crème Anglaise Vanilla Bean Ice Cream with Espresso and Cointreau

Affogato is Italian for drowned; the ice cream is drowned in espresso with the liqueur served on the side.  It is the easiest of all desserts, once you have mastered the ice-cream making. Make your Crème Anglaise vanilla bean ice cream as per my recipe. When ready to serve,  make your espresso shot, place one [...]

By |2020-10-27T17:06:13+11:00October 27th, 2020|Affogato, Cook Real Food, Cook Real Food, Cooking classes, Creme Anglaise, Desserts - chilled, Ice Cream Vanilla, Ice-Cream, Italian Food, Italian Food, Low Carb, Recipes|Comments Off on Affogato – Crème Anglaise Vanilla Bean Ice Cream with Espresso and Cointreau

Rack of Lamb with two sauces – a mint sauce and red wine sauce

My butchers, Barry and Mario from Kirkpatrick's Butchers at the South Melbourne market, sell the most delicious and tender racks of lamb which I frequently buy for a simple and quick mid-week dinner.  The butchers sell them, 2 ways, ‘frenched’ or ‘unfrenched’.  ‘Frenched’ is the term used to describe the process of cutting the fat [...]

By |2020-10-12T16:24:10+11:00October 12th, 2020|Broccoli, Brussels Sprouts, Condiments, Condiments, Cook Real Food, Cook Real Food, Healthy Family Meals, Lamb racks, Lamb racks 'unfrenched', Low Carb, Meat, Mint sauce, MInt sauce, Recipes, Red wine sauce, South Melbourne Market|Comments Off on Rack of Lamb with two sauces – a mint sauce and red wine sauce

Roast pork with Agen prunes

Prunes and apples always team well with pork, so if you prefer, substitute apples for the prunes.  For the pork, you can select various cuts, female pork neck, pork scotch, a boned, rolled pork shoulder, or even a pork leg. These cuts are delicious as they are fatty and succulent; the fat runs through the [...]

By |2020-09-20T10:51:05+10:00September 18th, 2020|Cook Real Food, Cooking classes, Food, French food, French Odyssey cooking class, Pork, Pork, Prunes Agen, Prunes Agen, Recipes, Sauces|Comments Off on Roast pork with Agen prunes

Hollandaise Sauce

Hollandaise sauce is a classic emulsion* sauce, made with egg yolks and butter, seasoned with lemon juice, salt and a little white pepper to become a thick, yellow, creamy sauce.  It is the traditional partner to asparagus, artichokes, and eggs Benedict.  It is perfectly matched with poached fish and vegetables. I love it drizzled over [...]

By |2021-09-14T17:27:54+10:00September 2nd, 2020|Asparagus, Condiments, Cook Real Food, French food, Hollandaise Sauce, Hollandaise Sauce, Hollandaise Sauce, Hollandaise Sauce, Recipes, Sauces|Comments Off on Hollandaise Sauce

The Betty B Barge Burgundian Coq au Vin

In France, on our Betty B barge, I frequently cooked a simple coq au vin as it was easy to manage in my small barge galley kitchen, the ingredients readily available and it can be made ahead the day before and reheated.  I always tried to cook it in one pot! In France they have [...]

By |2020-10-12T14:13:51+11:00September 1st, 2020|Barging on the Betty B, Chicken, Chicken, Cook Real Food, Cook Real Food, Coq au Vin, Coq au Vin, French food, French food, Healthy Family Meals, Recipes, Waste recycling, Winter braises|Comments Off on The Betty B Barge Burgundian Coq au Vin

Poulet Vallée d’Auge – chicken braised with onions, leeks, apples, mushrooms, crème fraiche and calvados

This is a classic, regional, warming, hearty braise originating in Normandy, France, the region famous for its dairy produce, the creams, butters and cheeses, such as Camembert, and apples and Calvados. Chicken and apple is a delicious, yet uncommon match. The chicken is braised with the onions, leeks and mushrooms, the apples give a light [...]

By |2020-09-01T13:44:24+10:00August 30th, 2020|Apples, Braising, Chicken, Cook Real Food, Cook Real Food, Food, French Cooking Classes, French food, French Regional Cooking, Healthy Family Meals, Low Carb, Normandy, Normandy, Recipes|Comments Off on Poulet Vallée d’Auge – chicken braised with onions, leeks, apples, mushrooms, crème fraiche and calvados

Brussels Sprout and Stilton soup

Serves 6 as lunch-time serves It is winter here at the moment and we are in Week 4 of Melbourne’s Covid-19 lockdown, so comfort soups are a great idea. Over the recent cold and wet weekend, I made this soup and was extremely pleased with the result. It was very satisfying, flavoursome, tasty, nourishing and [...]

By |2020-08-25T16:37:33+10:00August 24th, 2020|Brussels Sprouts, Brussels Sprouts, Brussels Sprouts Soup, Cook Real Food, Cook Real Food, Food, Healthy Family Meals, Low Carb, Recipes, Soups|Comments Off on Brussels Sprout and Stilton soup

Eggplant Parmigiana

Serves 4 – 6 This is a marvellous dish for a party, although it is sometimes hard to serve and cut through the aubergine slices and the melted mozzarella is always very drippy.  So, for a more attractive presentation, I often make individual pots and serve them with some wok-tossed green vegetables on the side.  [...]

Coq au Vin

This is a flavoursome classic Burgundian dish, with red wine playing a major role in the flavour, along with lardons, button mushrooms and tiny onions. The flavour of this dish, like many others, improves when the dish is refrigerated and served the next day. It is traditionally cooked on the stove-top, however, you can also [...]

Cauliflower Cumin and Chilli vegetable soup

Yesterday, I made my usual chicken stock using 5 chicken carcasses, 1 kg of chicken necks, 2 onions, 2 carrot, 1 leek, 2 celery, 2 bay leaves, 10 black peppercorns, 1 tbsp dried thyme, 10 parsley stalks, covered with plenty of water and slowly brought to the simmer and continued with a lazy bubble, what [...]

By |2020-08-14T15:15:16+10:00August 14th, 2020|Cauliflower, Cauliflower, chilli soup, Cook Real Food, cumin, Healthy Family Meals, Low Carb, Recipes, Soups, Stocks|Comments Off on Cauliflower Cumin and Chilli vegetable soup
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