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Mango Lassi
This is something of an Indian milkshake. It comes from Gopal Kulkarni, of Melbourne’s Bombay Brasserie restaurant. It’s a terrific hot day drink, and great for breakfast any day.
500 g fresh yoghurt
300 g mango pulp, sliced from the seed, or 1 x 425 g can mango, including juice
100 g caster sugar (less if using canned)
1 [...]
Mum’s Lamingtons
You might need to double the mix if you have a large tin. The recipe calls for a lamington tin, which is a rectangle with reasonably high sides. Remember, the mix will rise somewhat. The cake base is the same as A Simple Butter Cake: One For The Fridge Door.
½ cup good quality cocoa, sifted
½ [...]
Chicken In An Eastern Sauce
My best way to enjoy chicken is roasted whole, left at the side of the stove for a while, and taken just warm, all parts ripped away, and slammed between a couple of slices of bread, crispy, crispy skin included. The next best is to take hold of all those terrific new boned and skinned [...]
A Creamy Cheese, A Creamy Sauce
Gorgonzola is a richly flavoured, creamy blue cheese. Just melted, it makes a creamy sauce of its own, especially with such chunky dishes as gnocchi. With pasta, I reckon it needs a few props, to cut down the fattiness of the dish.
The best pasta for the creaminess of this sauce is either a flat spaghetti [...]
Mushrooms Smothered With Spinach
Mushrooms vary from the rich black field variety and those grown in hay and compost and available year round, to all sorts with strange names. The treatment is pretty much the same, no matter what they’re called.
Mushrooms are very happy with spinach. Spinach is very comfortable with mushrooms. And I’m not talking truffles here, just [...]
A Soup Without Stock
Cauliflower soup is a classic winter soother. The caulis are plentiful and cheap and the soup is a cinch to get together quickly, with or without stock. The intensity of the cauli makes this a rarity. It is just as good without the middle flavours provided by a well-made stock.
The cauliflower is a beautiful thing [...]
Scampi With Herb Butter
2 scampi per person
handful of chopped herbs – Definitely chives, basil if it’s around, yes please to tarragon.
100 g unsalted butter
black pepper
1
Remove the heads of the scampi and slice them in half along their length. Remove the waste tract.
2
Soften the butter in your hands and mix through the chopped herbs until you have a ball [...]
Getting Fresh, With Prawns
Pasta with seafood is a universal favourite, and so it should be. The trick is to keep it simple. No need for splashes of all different types of shellfish and/or fish. Go with something strong. And stick to it.
There’s an argument to suggest that fresh prawns need no more than a barbecue to turn them [...]
The Truth About Eggs
Tapenade is a simple Provençal mix of anchovies and olives and capers and garlic. There are few things with more guts and flavour. It’s also black as sin, making for a great colour foil for the white of a boiled egg. Looks great as part of a picnic spread.
This is a dish for those who [...]
Tom Yam Cray – An Aussie Asian Classic
This dish is a natural follow-up from the cook-up of a cray or a mud crab or prawns. It’s not the sort of dish I’d make from scratch, without the fun of the night before. It does make for a classic dinner party opener, a natural partner for sparkling wine.
The classic Thai soup, Tom Yam, [...]