This recipe requires filo pastry sheets, which are kept in the freezer and should remain cool even while working with them. While wrapping one filo triangle, place the remaining stack […]
Spinach and Ricotta Filos Read More »
This is not something we ever make because the kids won\’t eat it but I\’d like to keep it handy for when they\’re older. The paste will keep for 2
Kids have been known to eat this curry as it isn\’t too spicy (of course, without chilli). 300g frozen peas 1 kg pumpkin, skinned and cubed 2 onions, diced 3
Pumpkin, Pea and Paneer Curry Read More »
We don\’t make this often because I\’m dismayed by the state of fish these days. I\’ve read too much about pesticides (for lice), antibiotics and dyes (to salmon for pink
Baked Fish in Coconut and Lime Read More »
For the top: 6 potatoes, peeled and diced 50g butter 1 cup milk a pinch of salt a glug of olive oil optional: grated cheddar cheese For the bottom: 500g
This simple Asian meal is an easy mid-week option if you\’re not vego and can find free-range, antibiotic-free pork. The mince is tasty (read \’a little fatty\’) so it goes
Pork mince stir-fry Read More »
This works best if you buy the tenderest cut of meat you can afford (eye fillet being the best). Aside from being delicious, it also means the meat only needs
Lemongrass Beef & Buk Choi Read More »
We call this our \’vegetarian Bolognese\’. I\’m sure that\’s an oxymoron in Italian but it makes perfect sense in Australiana! Heaven forbid if an Italian actually read what my Other
The pumpkin or sweet potato helps stop this dhal from drying out, especially in the leftover stage. 1.5 cup red lentils (sifted if necessary for little rocks) 1 small (or
Leftovers of this freeze well and then it is handy as its own ice cube in an esky for camping. It goes well with pearled couscous. 800g lamb, diced 2
