A hearty, full-bodied white bean soup to enjoy as the weather cools. Very hands-off and requiring only pantry staples – no blending and an hour in the pot. Serve with shaved peccorino and toasted pitta breads topped with anchovies and oregano.
rainbow tofu stir fry
13 April 2010 Leave a Comment
A tofu stir-fry packed with colour and zinging with the clean flavours of fresh sliced ginger, lemon and shoyu. Crunchy vegetables and toasted cashews make this a wholesome but light meal. Served with wholegrain couscous – an instant alternative to rice.
five spice quinoa
8 April 2010 5 Comments
A quick, fragrant side dish or simple salad using quinoa, Chinese five spice, fresh dill, lemon and pinenuts.
roasted lime and cayenne potato wedges
3 April 2010 4 Comments
Roasted lime, cayenne and pepperberry-dashed purple pontiac potatoes with red onion… the most exquisite potato wedges. Ten minutes prep, an hour in the oven. Spoon the semi-caramelized lime pulp over the spuds and serve with whole-egg mayonnaise. Bliss!
[postscript] sourdough easter buns
3 April 2010 Leave a Comment
A heavy, wholesome rye sourdough hot cross bun inspired by the Tassajara school of bread-making. Easy to make, tasty and packed with port-soaked fruit.
