To Try

Salads, Sides & Starters, To Try, Vegetable Dishes
July 12, 2023 Leave a comment

Ingredients

Roasted Mushrooms

  • 700g/ 1.4 lb small whole white mushrooms or halved larger ones
  • 3 tbsp extra virgin olive oil
  • 1 tsp cooking/kosher salt
  • 1/2 tsp black pepper
  • 5 sprigs fresh thyme (sub 1/2 tsp dried thyme)
  • 2 garlic cloves , finely minced
  • 2 garlic cloves, smashed

    Balsamic Marinade

    • 4 tbsp balsamic vinegar
      • 3 tbsp extra virgin olive oil

      Directions

      • Preheat oven to 200°C/375°F (180°C fan).
      • Season – Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.
      • Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
      • Marinade – While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
      • Marinate 2 to 24 hrs – Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
      • Serving – Always serve at room temperature or slightly warmed, for best flavour. And don’t waste the juices – it’s full of flavour!

      Note: Serving options – As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo.

      Dessert, Finger Foods, To Try
      December 21, 2022 Leave a comment

      Ingredients

      • 302 grams unsalted butter
      • 93 grams confectioners’ sugar
      • 3.5 grams kosher salt
      • 302 grams all-purpose flour
      • 1/8 cup regular or raw sugar, for sprinkling

      Directions

      1. Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper.
      2. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.
      3. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
      4. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight.
      5. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes.
      6. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.
      To Try, Vegetable Dishes
      November 6, 2021 Leave a comment

      Ingredients

      • 3 tablespoons unsalted butter, divided, plus more as needed
      • 1 large shallot, thinly sliced
      • 2 cloves garlic, thinly sliced
      • 1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
      • 1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops
      • 1 tablespoon low-sodium soy sauce
      • 1/4 cup dry vermouth
      • 1/2 cup heavy cream
      • 1 tablespoon white (shiro) miso, or more to taste
      • Salt and freshly ground black pepper

      Directions

      1. Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted. If it won’t all fit in the pan, just add what’s left after it’s cooked down a bit.
      2. Meanwhile, in a small pan set over medium-high heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add more butter. Stir in the soy sauce, cook another minute and turn off the heat.
      3. Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.
      Salads, Sides & Starters, To Try
      July 3, 2021 Leave a comment

      Ingredients

      HONEY MUSTARD DRESSING

      • 1/4 cup stone ground mustard
      • 1/4 cup honey
      • 1 tablespoon apple cider vinegar
      • 1/2 teaspoon paprika
      • 1/2 teaspoon salt

      POTATO SALAD INGREDIENTS

      • 1/2 lb. ruby sensation nibbles, Tasteful brand
      • 1 lb. honey gold nibbles, Tasteful brand
      • 5 slices center cut bacon , cut into small pieces
      • 4 eggs hard-boiled , sliced thin
      • 1/4 cup fresh chopped dill
      • 1/2 cup diced shallots
      • Scallions – chopped as a garnish
      • Few turns cracked black pepper

      Directions

      PREPARE THE POTATOES:

      • Rinse the potatoes in a colander and slice them in half.
      • Boil a pot of water and add the mini potato halves to the water.
      • Boil for 15-16 minutes or until the potatoes are fork tender.
      • Drain off the water using a colander and set them aside to cool.

      PREPARE THE EGGS:

      • Add 4 eggs to a pot with water, make sure the water covers the eggs.
      • Let the eggs and the water come to a boil. Cook for 12-13 minutes for hard-boiled yolks.
      • Remove the eggs form the water and let them cool before peeling and slicing.

      PREPARE THE BACON, SHALLOTS, DILL AND SCALLIONS:

      • Grab an 11-inch non-stick skillet and place it over medium heat.
      • Using kitchen shears, cut the bacon into thin strips. About ½ inch wide.
      • Add the bacon to the skillet and cook it until it is crispy. Add the pieces to a paper towel to absorb any excess grease.
      • Next, dice the shallots, chop the dill and dice some scallions as a garnish. Set aside.

      PREPARE THE DRESSING:

      • In a small mixing bowl, combine the honey, apple cider vinegar, stone ground mustard, salt and paprika. Mix until well combined.

      ASSEMBLE THE POTATO SALAD:

      • Once the potatoes have cooled, add them to a large mixing bowl, combine them with the diced shallots, chopped dill, honey mustard dressing, and bacon. Toss until everything is well coated in the dressing.
      • Add the potato salad to a platter, add the sliced eggs and top it with the fresh chopped scallions and a pinch of salt and pepper.
        Serve and enjoy.
      Meats, To Try
      June 29, 2021 Leave a comment

      Ingredients

      • 1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)
      • ¼ cup hoisin sauce
      • ¼ cup brown sugar
      • ¼ cup Chinese Shaoxing wine (or sherry or chicken stock)
      • ¼ cup honey
      • 3 tbsp light soy sauce
      • 2 tbsp oyster sauce
      • 1 tsp sea salt
      • ½ tsp Chinese 5-spice powder
      • 3 garlic cloves, finely grated
      • 1 tbsp beetroot powder (or annato)

      Directions

      1. Slice the pork neck lengthways to form 3 long pieces.
      2. Place all ingredients except the pork into a large bowl and mix until well combined.
      3. Place the pork and the marinade in a ziplock bag. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight.
      4. Preheat oven to 180°C/350°F.
      5. Line a roasting tray with foil. Place a rack on top. Remove the pork pieces from the marinade and place onto the rack. Pour water into the bottom of the roasting tin (ensure the water level is below the pork). The water and the foil will help to stop the sweet marinade from burning on your roasting tray. Cook in preheated oven for 20 minutes.
      6. In the meantime, pour the marinade out of the ziplock bag and into a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened slightly. Remove from heat and divide the mixture between 2 bowls. One half will be for basting and the other can be used as a serving sauce.
      7. Remove the pork from the oven. Baste both sides of the pork with the thickened marinade. Place back into the oven to cook for another 20 minutes or until cooked through. Remove from the oven, add another layer of basting sauce and rest for 10 minutes before slicing.
      Dessert, To Try
      June 28, 2021 Leave a comment

      Ingredients

      • 3 medium ears of fresh corn; sweet yellow, husked
      • 1/4 cup of fine yellow cornmeal
      • 14 oz can of sweetened condensed milk
      • 1/4 cup of plain whole milk yogurt
      • 1 1/4 cups + 2 Tbsp of all purpose flour
      • 2 Tbsp of cornstarch
      • 2 tsp of baking powder
      • 1/4 tsp of table salt
      • 2 large eggs + 2 large egg yolks
      • 1/2 cup of grapeseed or other neutral oil
      • Powdered sugar to serve

      Directions

      1. Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray. Using a chef’s knife, cut the kernels from the ears of corn.
      2. Measure 250 grams (1½ cups) kernels and add to a blender; if you have extra corn, reserve it for another use. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed.
      3. Let stand for 10 minutes. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
      4. To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds. Pour the puree into a large bowl.
      5. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
      6. Cool in the pan on a wire rack for 30 minutes. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan.
      7. Re-invert the cake onto a serving platter and cool completely, about 1 hour. Serve dusted with powdered sugar.
      To Try
      April 15, 2021 Leave a comment

      Ingredients

      • 2 large cauliflowers (about 3 1/2 pounds in total)
      • Neutral oil, like grapeseed or canola
      • Salt
      • 2 large yellow onions, thinly sliced
      • 6 cloves of garlic made into a paste
      • 2 1/2-inch piece of ginger, peeled made into a paste
      • 3/4 teaspoon ground cardamom (or finely ground seeds from 8 pods)
      • 1 teaspoon ground black pepper
      • 2 teaspoons garam masala
      • 1/2 teaspoon ground red chile (we used cayenne)
      • 1 cup ground almonds
      • 2 tablespoons honey
      • 2 cups plain Greek yogurt
      • 3/4 – 1 1/4 cups milk
      • A handful of raisins
      • A handful of sliced almonds

      Directions

      1. Heat the oven to 350°F and (optionally) line two large baking pans with foil.
      2. Break the cauliflower into bite-sized florets and put into a large bowl. Pour 4 tablespoons of oil over the florets (or mix enough to coat them properly), then sprinkle with 1 teaspoon of salt. Mix with your hands until they’re completely coated, and place in a single layer in the baking pans. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check every 10 minutes—if the florets start to burn, cover them loosely with foil.
      3. In the meantime, put 3 tablespoons of oil into a large frying pan over medium heat and, when hot, add the onions. Cook for 12 to 15 minutes, until soft and browning, then crush or grate in the garlic and grate in the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, ground red chile, ground almonds, honey and 1 1/4 teaspoons of salt (or to taste). Stir-fry for 3 minutes, then add the yogurt.
      4. Turn the heat down to low and cook for around 10 minutes, until the sauce starts to turn a rich gold. When the cauliflower is tender, tip it ino the sauce and stir to coat. Thin the sauce to the consistency of pouring yogurt with milk, and heat through. Check for seasoning, as you may need to add a little more salt.
      5. Finally, put a small frying pan over medium heat and, when hot, add the raisins and sliced almonds. Stir-fry until the raisins start to blacken and puff up and the almonds turn golden brown, then take off the heat.
      6. To serve, scatter the raisins and toasted almonds over the top of the cauliflower, and serve with rice or chapatis.
      Salads, Sides & Starters, To Try, Vegetable Dishes
      December 2, 2020 Leave a comment

      Ingredients

      • 2 pints cherry tomatoes
      • 4 sprigs thyme
      • 4 garlic cloves, smashed
      • ¼ cup extra-virgin olive oil
      • Kosher salt
      • 8ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
      • Flaky sea salt
      • Country-style bread, brushed with oil, toasted in oven (for serving)

      Directions

      1. Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let co
      2. Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
      3. Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.

      Serves 4

      Salads, Sides & Starters, To Try
      December 2, 2020 Leave a comment

      Ingredients

      • 24 scallions, trimmed
      • Kosher salt
      • Pepper
      • 4 thin slices prosciutto, halved lengthwise
      • 2 tbsp. olive oil

      Directions

      1. Season scallions with 1/4 teaspoon each salt and pepper. Wrap 1 piece prosciutto around 3 scallions (white and light green parts), pressing lightly to adhere. Repeat with remaining prosciutto and scallions to make 8 bundles.
      2.  Heat oil in large skillet on medium-high. Working in 2 batches, cook scallion bundles, turning occasionally, until browned and crisp on all sides, 3 to 4 minutes, adding more oil to skillet as necessary. Transfer to paper towels, then platter to serve.
      To Try, Vegetable Dishes
      December 2, 2020 Leave a comment

      Ingredients

      • 2 1/2 lb. new potatoes (about 20)
      • Kosher salt
      • 4 tbsp. olive oil plus more for pan
      • 1/4 c. sherry vinegar
      • 3 tbsp. capers, drained and chopped
      • 1 tbsp. anchovy paste
      • 1 clove garlic, pressed
      • 1/4 c. flat-leaf parsley, finely chopped

      Directions

      1. Place potatoes in large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 18 to 22 minutes. Drain.
      2. Meanwhile, arrange oven racks so one is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place each potato on sheet and, with bottom of glass, gently press until crushed but still intact. Brush tops with 1 tablespoon oil and roast 25 minutes.
      3. Brush potatoes with 1 tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt.
      4. While potatoes cook, in bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil and 1/2 teaspoon salt; stir in parsley. Drizzle over potatoes and serve immediately.
      12 Next

      Category Posts

      Test

      September 4, 2025

      One Pot Mushroom Pasta

      May 27, 2025

      Hokkaido Milk Bread

      May 11, 2025

      Strawberry Sago

      February 17, 2025

      Easy Cucumber Salad

      December 17, 2024