cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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roasted okra

Okra Stewed in Tomato with Coriander and Preserved Lemon

Okra stewed in tomato with coriander and preserved lemon is one of my favorite dishes. I came across it in Yotam Ottolenghi’s book Plenty and while I had previously cooked okra with tomato and spices, the particular flavours and the fact the okra is first roasted before being stewed really makes this version very special….

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ratatouille

Ratatouille’s Ratatouille

The Pixar movie Ratatouille about a gourmand rat, Remy, with great chef aspirations is fun viewing and while a little cutesy does have some memorable and amusing sequences. What I didn’t expect was that the ratatouille that put the notorious food critic in the movie in raptures, causing him to drop his caustic note-taking pen…

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tomato and basil tarts with Irene's pastry

Tomato and Basil Tarts

I devised these tomato tarts as an appetizer for Christmas.  The tarts are full with juicy tomatoes and can be flavoured with either basil or tarragon and, with a lovely crispy base, they are  really delicious. And yes, I used Irene’s traditional Greek pastry yet again. They would be perfect for any occasion, including picnics…

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asparagus tart

Elizabeth’s Asparagus Tart

I’m still experimenting with Irene’s Traditional Greek Pastry and this asparagus tart worked exceptionally well with the pastry rolled quite thinly to emphasis the filling and not be pastry heavy. The filling is quite minimal; creamy but without being cheesy. It’s all about the asparagus. You can omit the goats cheese altogether if you like….

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spinach and potato pie

Spinach and Potato Pie

I made this spinach and potato pie using Irene’s Traditional Greek Pastry which I recently found in the freezer section of my local supermarket. The pastry is easy to handle and the pie ingredients could not be simpler; boiled potato, wilted spinach, mascarpone cheese and French grainy mustard. Eat it hot for dinner or cold…

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