A great recipe to put on the stove to simmer away for half a day. A rich, tasty ragu made lighter with salsa verde!
Taking the traditional Italian sweet and turning into a show stopping cake!
Set in the heart of East Melbourne, GG is a hidden gem. With a killer wine list and rotisserie, you can have a simple wood fired pizza or a gorgeous john dory dish. Save room for dessert though!
If there is one appliance I think you should ask Santa for this Christmas (other than a Thermomix ;)), it should be one of these New Wave Just Pizza Maker.
For crispy, perfect pizza every time, it’s great for just a person living on their own, or having a pizza party!
As much as I LOVE being single and cooking for one, most recipes “serve 4”.. which is great, as when I’m too lazy to half the ingredients, I cook for 4 and have lots of leftovers to keep me well fed during the week. But sometimes, I get sick of eating the same dish 4 times in the same week.
With the Maggi Just for 2 range, I don’t have to worry about that! It’s just enough for 2 meals.
Ruth from Gourmet Girlfriend has started a no knead bread revolution. I gave it a go, and you should too!
Pesto is something I had never made before until now. Great as a pizza topping, pasta sauce, or condiment for anything else you may fancy!
All my favourite things: pasta, tomato based sauce, prawns and chorizo, all come together in the one dish.
So after Cherrie had been cooking practically non-stop from Jamie’s 30 Minute Meals cookbook, I started watching the TV show and now want to cook everything from the cookbook. This recipe goes with a salad and a dessert of frangipane tarts, but instead I made a banana cake (recipe to come) as I had some rather
Yes it looks more like a spring onion, but it is actually spring garlic. Spring garlic is the garlic planted and harvested before the bulb has formed. It has a more mild flavour, which means it can be eaten raw in salads, but also makes for the most delicious garlic bread. The whole plant can
Guy Grossi has come up with some delicious recipes using Mil Lel Cheese. Mil Lel cheese is actually my normal choice for parmesan cheese when it comes to doing the shopping. I like the sharp taste of it, and the different varieties I can get it in: whole blocks, or grated. I’ve been wanting to
Theme 14: Hearty Cookbook Used: Delicious. More Please Author: Valli Little I bumped into a client on the street a few months ago, and she told me a friend had made her the deconstructed lasagne from Valli Little’s book for dinner, and it was absolutely amazing. We spent about 10 minutes talking about it, right
Cherrie recently dubbed me the meatball queen, to which I am honored to hold such a title 😛 I have made meatballs for every Cooking The Books we have done (wontons count as meatballs, they are meatballs wrapped in wonton skin!). I haven’t really made that many meatball recipes at home this year though, and
Theme 8: Eggs Cookbook Used: Eating Together Author: Australian Women’s Weekly I finally got struck down with man flu that has been lurking around, and have been feeling rather sad and sorry for myself lately. Have been resting, guzzling juice, and pretty much living under the doonah. Got Hamsley to do dinner a few nights
I must admit, I thought this book would just be like one of those other ones I’ve seen; country style cooking with waffly stories and recipes I’d never try. Hardie Grant the publishers offered to send me a copy, and boy was I glad they did. On closer inspection, Audrey Gordon is actually Heidi Arena,
My lovely friend Miss A had told me on numerous occasions how delicious this super easy pasta with chorizo was. Her mum makes it for her family, and Miss A even made it a few times too, and she doesn’t tend to do a lot of cooking (which is changing, and her cookbook collection is
Woot! I’m back baby! Picked up my laptop from the apple store today after hearing good news from Genius Simon that it was back up and running. I’ve been trying a whole lot of recipes from the Masterchef website. Not always the ones they feature on the show, but also the ones the sponsors put
Week 13 Theme: Love Cookbook Used: Feast Author: Nigella Lawson I’ve been wanting to recreate a post Lorraine from Not Quite Nigella did about 2 years ago, for quite some time. Being Valentine’s day, I wanted to cook instead of being sucked into banquets and other over priced set menus that restaurants were offering.
Week 10 Theme: Cool Cookbook Used: Food We Love Author: The Australian Women’s Weekly No matter how many times I tell myself I’m never buying another Women’s Weekly cookbook… I buy at least two. I found this cookbook half price at a discount bookshop; had a quick flick, and knew there were many things I
For those of us following Masterchef in Australia, you would have been familiar with the “Guess the ingredients in the bolognaise” challenge where the vegetarian cook cried because she didn’t want to have to taste it to guess what was in it. There were 17 ingredients they had to guess, by both smelling and tasting
Last weekend Nerdy Rob‘s mum celebrated her birthday, and we all went to a lovely, family run restaurant, Buonasera. Rob’s family know the owners as his lovely sister helped them to set up the restaurant when they first opened. Needless to say, we were warmly welcomed by Daniele, the head waiter. There are 2 sittings
I LOVE my pasta. Hence why my waistline isn’t what I’d like it to be, but as my aunty once said “I’m here for a good time, not a long time”, so I’ll enjoy my pasta and then go work some of it off at the gym. So it’s no surprise I wanted to try
On the weekend, Iron Chefs David, Jason, Rob and myself got together for a bit of cooking before a night out at the movies. We wanted something pretty basic so we could just prepare it, chuck it in the oven and relax a little. I thought some kind of pasta bake or cannelloni would be
It’s mid-week cooking time again folks! This week I was tossing up between meatballs and cannelloni. It was a tough decision, but this recipe sold me. Who would have thought to put salami in meatballs? It’s genius! I altered the recipe a bit and added double the quantity of tomatoes as I love lots of