The town of Punakha in the Himalayas, showcasing a beautiful luxury hotel where I fall in love with their pasta, Punakha Dzong and the national sport of archery.
Freshly foraged mushrooms from out in The Otways, and turned into a delicious pasta back in the kitchen.
A great recipe to put on the stove to simmer away for half a day. A rich, tasty ragu made lighter with salsa verde!
Pasta doesn’t have to be smothered in tomato sauce to be good; a simple vodka, lemon and cream sauce is just as good.
This nearly turned into the $100 stroganoff!
All my favourite things: pasta, tomato based sauce, prawns and chorizo, all come together in the one dish.
Easy to make and makes for great leftovers the next day too!
Making the most of the fresh, spring garlic!
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
I saw the recipe for this on one of Nigella’s shows, where she uses a whole bottle of Riesling. Hamsley loves coq au vin, and will often request it from time to time; but this seemed like a much quicker and easier alternative. I cooked it on the Sunday and reheated it on the Monday
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
Lots to blog, so little time. And November will be month of the pot luck lunches with the Cookbook Challenge coming to an end; we are having a gathering to celebrate the last theme, and the next Cooking the Books feast scheduled. Not forgetting Celeste’s Malaysian Hawker Feast to come in December, and a few
I have wanted to make this recipe since I got Bill Granger‘s, Simply Bill cookbook many years ago. The picture looked like something I could happily live on, and a good variation from the tradition beef bolognese. The recipe is really quite easy, you could easily make it after a day at the office. Once
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
We are trying to empty the meat from Hamsley’s freezer before the move. This weekend he pulled out 1kg of turkey mince for me to cook with. I’d never used turkey mince before, but Hamsley suggested a turkey pasta as his housemate had a recipe for it in the kitchen. I went to check it
Week 22 Theme: Red Cookbook Used: Margaret Fulton’s Kitchen Author: Margaret Fulton This week’s cookbook challenge almost didn’t happen. Hamsley and I have been busy looking at places to live, and buying stuff for the move. This week was full of pushy real estate agents and it all became very draining; I just wasn’t in
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.
It’s the first meatballs of 2010! As many of you may know, I have a meatball obsession. So when I was in the mood for meatballs just recently, I decided to pull Bill Granger off the shelf to see if he had the goods. This recipe is a fantastic mid-week meal. I thought it was
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
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
Ok, so I’ve been swamped with stuff and finally found some time to post something. I’ve done beef stroganoff before, but this recipe looked delicious from Valli Little’s new book “Faking It”. Simple, easy to impress if you have someone coming around and very tasty. Yum! New Beef Stroganoff Valli Little 4 x 180g beef
Mid-week cooking this week changed location. My boy, Iron Chef Rob got hit by a car when he was out on his new bike. Whilst he is ok for now, just bruised up and stiff, I went over to his place and cooked for him and his family instead of mine! This recipe was ripped
The main course of the 3 course meal/present was a recipe I had been wanting to try for some time but just seemed like too much work for a mid-week meal. But since I had the whole day to prep for it I thought I’d give it a go. I don’t know why I didn’t
Mid week cooking so nice and simple this week, I wish it could always be that simple! Taken from my favorite source of the moment, the Taste website, I wanted something easy and quick so I didn’t have to fluff around in the kitchen. Turned out well since I have been free-lancing the last two