I want to share with you my favourite soup recipe of all time. Approaching mid-week, there is nothing like a quick and simple meal that fills your tummy with warmth and comforts you into the evening. It doesn’t take long to get on the table and judging from previous experiences – …
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This is a gallery about Split pea soup – filling, flavoursome and fabulous! and contains 10 images.
If you’re looking for something to do over the Easter break, and even into the colder months approaching - I think it pays to jump in the car if you live in Victoria – and head for Anglesea. There’s a hidden gem there that everyone should check out. It has amazing …
Osso Bucco is a fantastic cut of meat. It’s not only flavourful and boneless, all bar one – it’s also quite cheap. What’s not to like? Ever since I got my pressure cooker, I really wanted to see how osso bucco would go. With the rain falling outside, I thought …
Mussels, without a shadow of a doubt – are my absolute favourite seafood.
They are full of glorious, meaty flavour. I love how they sound as you swish them around in a pan, the clickity clack as the shells hit the edges.
They look wonderful too – the shells all black and shiny. And amazingly, in Australia anyway, they are super cheap!!!
However, mussels aren’t all fun and games.
The reality is, it takes a fair bit of work to prepare them, and sometimes the rules surrounding whether a mussel is safe to eat or not, can be really confusing.
But, don’t be afraid! Once you get a hang of how to prepare them, cooking is a breeze. The best news is …. Mussels are sooooo worth the effort!
So, here are a few tips to help you prepare mussels …
Moroccan food, in my book, is absolutely gorgeous. This tagine is no different because it’s filled with delicate flavours, amazing freshness and the pangs of yumminess that come from lemon and olives.
I admit, there are a few ingredients in this dish – but that’s why it’s a Weekly Cook Up recipe. It needs a little love and time to ensure you are left with a succulent, tender and flavourful dish.
I generally get annoyed when people call dishes like this a tagine – when they didn’t actually use a tagine to cook it in. I mean, that’s the whole point! So, I apologise to myself right now. I am calling this a tagine, because the flavours deserve that title. I didn’t have mine handy because we were house-sitting for my brother and his girl while they were off sunning themselves in warmer places of Australia. Also, this is a large batch, which will serve 6 to 8 to allow for freezing, so it wouldn’t probably fit in a tagine anyway. Feel free to halve the quantities and break out your tagine, if you have one. They are definitely a worthwhile investment.
You will see below that the first component of the recipe involves making a chermoula. This is like the equivalent of a curry paste – but in this case the consistency is more like a watery salsa. This is a critical step in making this dish as it’s where you start to build the flavour base. Keep in mind when making this dish that you really need to marinade the meat for about two hours after adding the chermoula.
It’s so freezing outside that I thought I should share with you a soup recipe that has become one of my all-time favourites. I adore leeks and seeing as they are in season, now is an ideal time to whip this up. I really didn’t like the idea of chickpeas in soup at first – but although it only has a few ingredients, the flavour is amazing. I originally saw this made on a Jamie Oliver cooking show way back when. I’ve made it my own and no longer need the recipe to guide me. Everyone I have served it to has been impressed
So – introducing …
Leek and Chickpea Soup
2 tablespoons of butter
3 desiree potatoes, peeled and cut into cubes
2 cans of chickpeas, drained and well rinsed
1.5 – 2 litres of chicken stock
Butter chicken is one of those curries that won’t scare those opposed to heat and is great for kids. Not a chilli in site!
While curries are a bit famous for taking a very long time to cook – this version is actually quite quick (on the table within 40 minutes, including preparation) and doesn’t require going to the supermarket to purchase 10 different kinds of spice.
It’s a bit of a cheats version – but don’t let anyone make you feel guilty for that! This uses a store-brought mild curry paste. Some brands of these are better than others. I find Sharwood to be superior and the flavour is really fantastic. It’s all fine to spend a bit of time on the weekend grinding up your own curry paste, but it’s not something for during week.
You’ll notice that the quantities are enough to feed a small army – and that’s because I was cooking it not only for our dinner, but also as additional meals for my dad to put in his freezer.
So, why not cook a large batch – serve it up for dinner, then pop the rest in an air-tight container for the freezer. It’ll give you a night off when you can’t face cooking.
I don’t know what the weather is like in your part of the world, but here it’s delivering mostly sunny days, but the evenings have inherited that true winter chill we haven’t felt for a while here in southern Australia. While this is a cue for most people to pull …
This is a recipe my family loves so much. Slow-roasted pork with chorizo and cannellini beans. It is so delicious and full of flavour. The recipe was originally intended for a slow cooker – but when I make it I slow roasted it in the oven at about 120C for about 4 …