Latest Recipes
Though I'm sure it's based on something or another, I'm claiming it as my own, so long has it been made without a recipe. You could use chevre instead of fetta, but I reckon it's a) not as tasty and b) chevre is better eaten alone. Dodoni will give a bit more of that sheepy-goaty flavour than the Danish fetta if that's what you're after. Whatever you do, do not use Australian-style fetta or low-fat fetta - in both cases, the sauce will be reduced to a claggy, cheap-mozzarella-style mess.
If fennel is out of season, this works well with leek instead. »
I'm pretty sure this is an Abla recipe, but I've cooked it enough that don't need the recipe any longer - it makes a great accompaniment to barbequed meats (like lamb), but I could happily eat it on its own. The crispy onions make it special. »
I'd never cooked corned beef until a couple of months ago, when I bought some for cheap at the Abbotsford Convent Farmers' Market. The other night I served it again, with cabbage and mashed potato, and it was yummy. »
This is the only cake recipe I know by heart and it has been failsafe, generally delightful and delicious every time I've made (except that once). »
Simple and elegant, especially when served in a beautiful glass dish. Pure mango is probably best, but I've also added berries - and cherries - when I've had them. »
In the interests of helping Helen empty her pantry of lentils before she heads to Gay Paree, I provide this not-so-humble lentil salad recipe. I've been making this for more than ten years now and it still makes me entirely happy. »
This is quick, tasty and is a special meal I cook for my lady friend in times of stress. You can always try cooking without the love, but it won't taste as nice. It will just taste like, well, tuna pasta. Also a handy dish when in a large group and camping or some such (though obviously then you need more ingredients, and can be more discriminating about the love.) »
This is genuine Italian poverty food. Its got one main ingredient - the very humble cauliflower - and at the end you'd have no idea that its cauliflower...which I think is perfect. »
This is a beautiful soup that I make about once a week during winter. It's healthy, tasty and warming. »
This is basically a Jamie recipe, which I adapt depending on what ingredients are available at the time. I always use peppers though, as they're the heart of the meal. Basically any vegetable that's nice when chargrilled is going to work. »
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