Zucchini Butter
If I had to name one vegetable I couldn’t live without, it would be zucchini. It’s lucky to earn that honour because my real favourite, tomato, is a fruit. Zucchini … Continue reading
Crushed Spiced Carrot Salad
Last month while I was travelling, contributors to the Cookbook Guru were busy cooking and posting from Paua Wolfert’s The Food of Morocco.” I confess, at the time, I was … Continue reading
Parsnip and Smoked Almond Skordalia
The origins of skordalia are firmly planted in Greece. A traditional garlicky puree of either potatoes, moist bread or almonds emulsified with olive oil, it’s occasionally served as a dip … Continue reading
Amarena Cherry Stuffed Amaretti
There is a funny story attached to this recipe. Having friends around is always an excuse to bake, to spread not only the love, but the calories. And so it … Continue reading
Prawn Salad with Avocado Wasabi Cream
Prawns sold cooked are a wonderfully quick meal, but I have finicky eater in my house who prefers their meat and fish filleted and prawns ready peeled. I’m finicky too. … Continue reading
Oozy Cherry Camembert
My Dad was a sociable sort of guy. I wouldn’t call him a party animal, but he loved both incisive conversation and social banter. He joined a Wine and … Continue reading
Gin and Cucumber Vinaigrette for Oysters
In direct contrast to the way I like to eat, I become a lazy cook in the summer holidays. “Minimum effort, maximum enjoyment” becomes my mantra. Meals prepared on the … Continue reading
Mustard Pickled Zucchini
Top shelves and out of the way spaces in my house are filled to bursting point with an accumulation of memorabilia and things I might need one day. Bitten by … Continue reading
dukkah
Dukkah, a loose savoury blend of toasted and roughly crushed nuts and seeds blended with spices, has Egyptian origins. Traditionally it’s served with bread which is first dipped into olive … Continue reading
Zucchini, mint and feta fritters
Vegetable fritters are a lunchtime favourite in our house. The usual choices are sweet corn, cauliflower, carrots and zucchini, sometimes alone, other times mixed together. I usually ad lib making … Continue reading
Toasted Sesame Seed Dressing
Our dinner table has acquired a much anticipated Japanese aesthetic. The new Japanese cookbooks in my library and the stock of Japanese groceries in my pantry have led to a … Continue reading
Greg Malouf’s Muhammara
Greg Malouf’s name is revered in Melbourne’s food scene. In the 1990s he made a name for himself fusing the flavours of his Lebanese birthright with the Irish heritage of … Continue reading
Savoury Spelt Scone Scrolls
It’s the fifth annual Internatioanal Scone Week in the blogoshere, hosted by the wonderful Celia at Fig Jam and Lime Cordial. Perusing the recipes that were contributed in 2012 and … Continue reading
The Cookbook Guru – Marbled Tea Eggs
This month’s Cookbook Guru‘s task is to take a recipe book from our own library and promote it’s virtues as a contender for 2015’s booklist. Today I made Marbled Tea … Continue reading
Please Pass the Recipe 