Eggplant with a crisp egg coating, bathed in a simple tomato sauce and baked with lashings of mozzarella and ricotta. Serve on its own or with pasta for something more substantial. This is comfort food, friends!
tomato:
potato crust frittata
22 May 2011 3 Comments
A robust frittata for the cooler months, with acidic tomato, sweet zuchinni, salty feta and a crispy potato-base crust. With endless variations on the potato-crust theme, this is a quick weeknight, one-pan meal using whatever fresh veg you’ve got.
tomato, chickpea + paprika soup
8 May 2011 9 Comments
A quick and unfussy soup of sweet tomato and capsicum (bell/sweet pepper), chickpeas (garbanzo beans) and smoked paprika. Requires little more than pantry staples. Half an hour (tops) and you’ll be slurping down a bright red bowl of goodness.
caponata style beans
6 April 2011 Leave a Comment
Two recipes in one: a warm, chunky caponata-style salad of eggplant, zucchini, tomato, red onion, olives and fresh herbs; and a chilli bean dish with caponata-style vegies. Take one or both and you’ve got a peasant’s feast in no time at all. Serve the salad as a side or the beans as a main. Warming autumnal fare.
pumpkin adzuki curry w coconut, lime + ginger
13 March 2011 6 Comments
A punchy little pumpkin curry with adzuki beans, set-off with coconut, lime and ginger. And a fair kick of chilli. Based on a Nigel Slater recipe, this dish has a great balance of sweet-sour-spicy. Serve with rice, lime wedges and coriander or Thai basil.
roo bolognese
20 February 2011 3 Comments
A lean and chunky bolognese sauce made with kangaroo (with a few facts about this high-quality protein thrown in for good measure). Tomato + basil make this a perfect summer pasta sauce. Prep to sit-down in 20 minutes.
baked beans + poached eggs
10 December 2010 3 Comments
An easy little weekend fry-up of eggs poached in home-made ‘baked’ beans. Real flavours for a late Sunday breakfast. Pan to plate in under 20 minutes. Make with coffee in hand, serve with the papers!
roasted baby capsicums w. fettucine
4 December 2010 2 Comments
A chunky, rustic pasta sauce of roasted baby capsicums, garlic + olives. Sweet with a hint of burnt-caramelly goodness. Simple, one-handed weeknight cooking, with minimal knife work. The roasted capsicums make a killer accompaniment to sourdough, in salads or as an antipasto.
eggplant with polenta
3 October 2010 1 Comment
Silken fried eggplant in a simple tomato sauce, served over creamy polenta, with liberal dustings of peccorino. This is simple, comforting couch food, adapted from Yotam Ottolenghi’s sweetcorn polenta and aubergine sauce.
coconut lentil soup
29 July 2010 5 Comments
A warming, spicy and slightly understated coconut curried lentil soup with bursts of plump raisins, cinnamon and fresh coriander.
summer bruschetta
20 January 2010 Leave a Comment
Late last year we spent a long weekend in Sydney to see Ben Folds, who, even alone at a piano, is a master showman. That weekend was a kind of difficult time for us. We did a lot of walking on beaches. Late one chilly afternoon we found an empty little cafe somewhere past Bronte [...]
