Tomato Passata
Passata is essentially tomato purée. It’s cheap and readily available, but sadly the commercial product is often made with under ripe, acidic fruit. Home made passata made with sweet red … Continue reading
Orange, Red and Green Salad
I was inspired to create this salad after being served a roasted pumpkin and carrot salad at a cafe serving middle eastern food over my summer break. I loved the … Continue reading
Thai Noodle Salad
“We’re having a heatwave, a tropical heatwave……” wrote Irving Berlin. Well, so is Melbourne, today experiencing our eighth day of temperatures ranging from 33C – 36C. (93F – 102F) This … Continue reading
Zucchini, Corn and Carrot Fritters
Vegetable fritters are a brilliant way to get the grandkids to eat vegies. No amount of coaxing will convince them that if they want to see eye to eye with … Continue reading
Roasted Carrot and Peanut Pate
I have a long history of combining peanuts and carrots. In the days when I was making sandwiches on a daily basis for school lunches, peanut butter toppped with coarsely … Continue reading
Oatmeal, Spinach, Tomato and Feta Cheese Tart
This is a recipe that’s evolved over time. The mealy, rustic pastry I have stolen from a tomato tart recipe in my 1979 edition of Jane Grigson’s “Vegetable Book”. Grigson … Continue reading
Roasted Red Capsicum Salad
Plump sweet red capsicums, char grilled, skinned, deseeded and torn into strips make a delicious unctuous summer salad. Served as a side dish with meat off the BBQ or piled … Continue reading
Confetti Salad with Avocado
It was a hot night, I had sausages to barbecue for dinner. I needed to clear some space in the fridge for Christmas supplies, so it was a veggie drawer … Continue reading
Lemon, Pea and Pasta Salad
I served salmon prepared two different ways for Christmas dinner. We had gravlax cured in citrus vodka, and warm salmon steamed on a bed of dill. There was prawns and … Continue reading
SAVOURY VEGETABLE CAKE
AKA Vegie Slice. In the mid 1970s Melbourne, zucchini (courgette) was the vegetable de jour, exotic in the shop, bland and boring on the average home dinner tabIe. The other … Continue reading
Tuscan Vegetable Salad
Grilled Mediterranean vegetables make a substantial salad. Each vegetable is cooked alone to ensure that its identity is maintained once the salad ingredients are dressed and tossed together. The … Continue reading
North African Eggs
I love the flavour of capsicums but in the past have found them hard to digest. I’ve just discovered it’s the skins that are the culprit, so I have given … Continue reading
Raw Mushroom Salad
This is a quick and simple idea that can be useful in many ways, simply as a salad with grilled meat, as a sophisticated tapas, piled high on toasted baguette … Continue reading
Green Pea Risotto
You gotta love spring veg! 1 stick celery, finely diced 2 tablespoons olive oil 300g Arborio rice 120 mls white wine 450mls approximately hot vegetable stock 1 cup fresh young … Continue reading
Please Pass the Recipe 