This pumpkin kumara soup is a favourite in the Fearless Kitchen cookbook and in our home. Everyone I serve it to totally loves it. For those who find it a little spicy just taste as you go and add in more vegetables and coconut milk. For a spicier version you can simply add extra chilli … Continue reading Pumpkin Kumara Soup
Let’s talk sandwiches. School Sandwich I gave up on sandwiches for a while – I had lived on Vegemite and Kraft cheese sandwiches at school for so long. It was the ultimate school lunchbox go to sandwich in Australia in the late 70’s. I am sure I thought that I was cool having the cheese … Continue reading Sandwiches: the classic chicken sandwich
Over the weekend I tried a lovely homemade spinach and feta dip at my neighbours. This inspired me to create my own mediterranean whipped feta dip. I then found a NY times whipped feta recipe which further inspired me. This is my take on Sarah Jampel’s published recipe though I have tweaked it and converted … Continue reading Mediterranean Dip: Whipped Feta with charred tomatoes
This broccoli soup has proved to be one of the best recipes from my cookbook. Below is a simplified version, which you will find is quick and easy and so fulfilling. Print Broccoli and Leek Soup This is a deliciously creamy and healthy soup – all about the broccoli. You would think it was decadent, … Continue reading Broccoli Soup
Ingredients 500g fresh tuna chilli flakes vegetable oil 100g baby rocket leaves mint leaves coriander leaves vermicelli, soaked in boiling water, rinsed in cold water square rice paper sheets Method: Heat oil in a heavy based frypan until smoking hot. Roll the tuna fillet in chilli flakes and season with sea salt. Fry the piece … Continue reading Fresh Spring Rolls with Tuna and Baby Rocket
Kumara and Tofu Dumplings Recipe Type: Starter Cuisine: Asian Author: Vanessa Prep time: 30 mins Cook time: 5 mins Total time: 35 mins A delicious Vegetarian dumpling Ingredients I packet of fresh dumplings wrappers 2 kumara, peeled, cubed and roasted with chilli flakes 50g cabbage- finely shredded and chopped 1/2 onion – finely chopped … Continue reading Kumara and Tofu Dumplings
We love these baked eggs in our home. It is a wonderful way to feed a crowd for breakfast or brunch also as all the eggs can be cooked at once and served up in little individual pots. Teenagers love this! Print Ouef en Cocotte Deliciously mourish eggs baked in a ramekin Ingredients 150 g … Continue reading Ouef en Cocotte
I had to take a hiatus from making Vietnamese Spring Rolls after the epic thousands I made along with the students from KOTO charity when they were here to cook at the Taste of Auckland last year. But, as I am travelling New Zealand this year (2016) =and creating a Vietnamese degustation dinner in each … Continue reading Vietnamese Spring Rolls
I am exhausted. There, I said it. I have been running on a fresh air drug of adrenaline it seems. I wondered when I would finally wake up shattered – and today is the day. Yet, I look back on the last week and I wouldn’t have changed it. Not one bit. I have … Continue reading Exhilaration and Exhaustion – same same but different!
Print Ingredients Ingredients for 50 skewers 1 kilo ground beef 50 betel or grape leaves Marinade 4 cloves garlic 2 lemongrass stalks 4 shallots 2 Tbs curry powder or 5 spice powder 2 Tbs Oyster sauce 2 tsp Fish Sauce 1 Tbs Cornflour sugar salt, pepper Instructions Soak the leaves in room temperature water for … Continue reading Beef wrapped in betel leaves
