Vegetarian

Ricotta Pancakes with Redbelly Citrus Compote

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Serves 10 pancakes
Preparation time 10 minutes
Cooking time 25 minutes

Redbelly Compote
8 Redbelly citrus
1 tablespoon honey
2 star anise
½ teaspoon pure vanilla extract

Ricotta Pancakes
2 eggs, separated
150g (3/4 cup) low-fat […]

Strawberry Tart

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The real secret to this tart is really good butter puff pastry. There are a couple of commercial brands on the market, or you can […]

Melon with Spiced Sparkling Drizzle, Quark and Pistachios

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Quark, a fresh, set cheese with a slight acidic taste, is made by straining warm soured milk.  It is traditionally made with just milk, as […]

Pete Evan’s Crisp Kale Chips

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Servings: 8-10
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
1 large bunch kale or Tuscan cabbage
1 tablespoon cayenne pepper
¼ cup  olive or coconut oil
Sea or […]

Fried Pumpkin Balls

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Kolokithókeftedes

Vegetable balls like these are popular all over the Peloponnese. However, these, taught to me by Dimitirs and Georgia, the cook at To Palio Bostani […]

Twice-Baked Cheese and Truffle Soufflé

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This was my contribution to a 5 course truffle degustation dinner at the Truffle and Gum Boot dinner at Borodell on the Mount in Orange.

Serves […]

Rustic Goats Cheese Tart with Pinot Eschallots and Walnuts

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Servings: 6
Preparation Time: 15 minutes
Cooking Time: 90 minutes

Ingredients:
1 head garlic
1/3 cup (80ml) olive oil
15 medium (500g) eschallots, peeled and halved
5 sprigs thyme
1 cup (250ml) pinot […]

Duo of Greek Dips

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Fava
Fava is an easy dish to make and its bright yellow colour is a pretty addition to any table. It can be served as an […]

Pasta Primavera

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This quick and easy pasta dish is a lovely way to welcome spring! The sauce is based on that for pasta carbonara but with the […]

Microwave Mushroom Risotto

Servings: 3
Preparation Time: 5 minutes
Cooking Time: 20 minutes + 5 minutes standing

Ingredients:
1 cup Aborio rice
3 cups water
10-20g dried porcini mushrooms, crumbled coarsely
1 tablespoon olive oil
1-1 […]