Gazpacho – Jason Hernandez for SBS Was it easy: yes How did it taste: fantastic Did you change it: no Will you make it again: yes Gazpacho – the quintessential Spanish cold soup. It’s an easy mid-week dinner that gives you masses of veggies in one easy hit. Easily-made, tasty and doesn’t involve random trips to specialised stores. To be thrifty, use the crusts … Continue reading Recipe review – Gazpacho
This pesto is suitable as a dip, spread or baste. We’re pretty mad on it and go through a batch a week. As noted below, the recipe can be varied to include a greater ratio of cashews for a creamier, richer taste. Our recipe compromises with walnuts, which have a lower saturated fat content and higher omega 3 content. The same can be said for … Continue reading Coriander Pesto
Mussels are definitely a refined taste – but those who like them really seem to love them. Contrary to popular belief, mussels are really easy to cook and require little preparation. This serves two adults – 1 kg of mussels per person. Continue reading Spanish-style mussels in tomato sauce
Risotto has got to be one of my favourite comfort foods, creamy, rich and full of flavour. However, the same creamy-richness can turn to stodgy for certain palates. This recipe adds some of the celery at the mid-point, to retain its crunch and light flavour, offering a respite from the decadent taste of the rice. We’ve also mixed up the mushrooms: by reserving most of … Continue reading Grilled Mushroom, Celery and Sun-Dried Tomato Risotto
Considered by some to be old fashioned, watercress soup has become fashionable (again), because of the health benefits associated with watercress. Watercress has high levels of Vitamin A, C & K and is a good source of phosphorus, potassium, folate and magnesium. This peppery soup is an adaption of the one my mother-in-law was taught to make when they lived in England. Our version is … Continue reading Watercress Soup
I made a fantastic risotto the other week for our extended family. While risotto is one of my favourite comfort foods, other family members have often commented that it is too rich and stodgy to eat by itself. To offset these characteristics, I wanted a crisp and tarty salad. I took the idea of finely diced vegetables, mixed with basil and a simple dressing to … Continue reading ‘Bruschetta’ Salad
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