It's just wonderful to look in the larder, google an ingredient and voila up comes a myriad of recipes. I have found some wonderful recipes using just vegetables. Whilst I don't consider myself a vegetarian I certainly seem to heading in that direction.
If you follow the methods absolutely these simple ingredients produce the most wonderful flavorsome meal. It's my go to recipe when all I have in the larder is brown onions and good stock.
There are countless uses for pickled onions. Tuck them into sandwiches, especially those with rich meats, like pulled pork; use them as a condiment to top tacos, bean dishes, and rich mayo-based salads, like potato or egg salad; toss them into lettuce salads, grain salads, and salads with sturdy greens, like kale. Their bright-pink color, crunchy texture, and piquant flavor will perk up almost any dish. They're also perfect for serving with sandwich and salad buffets at parties.
Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. It was inspired by a similar "strange dish" that he and his wife had been served on a hike in the Swiss Alps. Bircher-Benner himself referred to the dish simply as "d'Spys" (Swiss German for "the dish", in German "die Speise"). Muesli in its modern form became popular in Western countries starting in the 1960s as part of increased interest in health food and vegetarian diets. The original Bircher muesli was soaked overnight with water and lemon juice, and then eaten with yoghurt.
I love mulled wine. Served hot in winter is a treat but in Australia we really don't look for a hot beverage at Christmas, so my suggestion is to let it cool completely and then serve either at room temperature or over ice! The flavour is wonderful and just so Christmas!
Fudge at any time of year is a real treat! try making your own and put it in a pretty container as a gift!
This very easy recipe is much easier than its elegant preparation would suggest. Great as a starter when a group of people need to be considered. Make sure you use a Sour Dough Bread, lighted toasted on the plate. The bread can make or break this dish.
Please make at least 6 hours before serving or preferably the day before
It's that time of year again! need to think about the food we are serving for Christmas; are you going traditional, seafood, or a little of everything? This is an easy recipe to ponder - I'll be adding more every day until the big meal!
Robert Thompson's gorgeous vanilla panna cotta recipe ringed with fresh strawberries makes a tremendous summer's day dessert. Robert Thompson acknowledges panna cotta's Italian descent by serving the dish with Grappa, an Italian spirit made from grapes. Grappa is strong stuff, so use sparingly!
Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes
A herb and mustard crumb imparts a sublime flavour on lamb rump in this elegant dish fromMatthew Tomkinson. A simple lamb sauce, creamy potato gratin and Niçoise vegetables give this crusted lamb rump recipe even more potency.
This is one of those cakes you’ll make time and time again. The ingredients are simple and usually found in the pantry/ larder so no need for that dash to the grocer. Dates keep for such a long time in the cupboard so there is nearly always enough to make the cake. The nuts and drizzle of Golden Syrup are optional but give the cake a nice crunch. The cake keeps well in an airtight container for about 5 days.
This cakes appeals to people that like citrus. It keeps very well – up to 5 days in the refrigerator. I have put portions for two in cryovac/vacuum bags (only use a cryovac machine that has a manual setting otherwise it will take out too much air and destroy the integrity of the cake) and successfully kept for 3 months.
Makes about 2 litres. Bread and butter pickles will keep stored in a cool, dry, dark place for three months. You'll need to begin this recipe 2 weeks ahead of required time of usage. If pickling cucumbers are unavailable, substitute small Lebanese cucumbers
As the weather turns cold we look for more comforting food options. Slow-cooked stews and hearty soups have always been popular. More often than not they are served with crusty breads which ware wonderful for mopping-up the last traces. Dumplings were definitely more popular with our mothers and grandmothers, probably when they ran out of bread and no time to make or buy more. These dumplings a very light provided you don’t over-mix them. You can substitute the Parsley for other herbs or you could add some parmesan cheese! They are as versatile as your imagination.
This slice is a treat and a great standby to keep in the fridge or freezer for unexpected coffee guests.
It's sugar content is significant and should be cut into 1.5 cm squares to modify your sugar intake.
Seaweed is an amazing product. Sea vegetables are virtually fat-free, low calorie and are one of the richest sources of minerals in the vegetable kingdom.
Quiet apart from the health benefits of this wonderful food it's just so tasty. I usually make this to have on grilled salmon (or whatever fish you prefer) it's also delightful when a little is added to freshly schucked oysters!
Celeriac, Chervil & Porcini Soup with Truffle Salt
The flavors of this soup are very delicate. Visually, the dish looks clean and elegant in the bowl. It should be prepared the day before to maximize the flavor development. Great for a dinner party as the dish is completed (except for reheat and serving) the day before.