The easiest way to cook lotus roots Stir-Fry Lotus Root Large frying pan or wok 500g lotus root2 cloves garlic2 cm ginger3-4 spring onions, chopped1/4 cup chinese mushrooms (rehydrated)2 Tablesp sesame oil2 Tablesp vegetable oil2 Tablesp rice … [Read more...] about Stir Fry Lotus Root
How to Cook Things
Roast Pork Belly
Yes, I know money is tight. Mine certainly is. But there's something about roast belly pork that triggers a craving in me, the sweetness, the spiciness, the crunchiness, something primeval happens when I smell pork cooking. After a month of living on chick peas, … [Read more...] about Roast Pork Belly
Lilly Pilly Chutney
A tangy chutney, surprisingly easy to make, and guaranteed to amaze your guests. It's pretty good for you to eat as well. You can adjust the sugar or chilli to suit, I tend to add a little more chilli as the years go by, I've begun to like my food a little hotter or … [Read more...] about Lilly Pilly Chutney
Mascarpone Custard
Mascarpone, like all heavenly tastes, shouldn't be an everyday addition to the food intake, but this ivory-coloured, exceptionally smooth, and easily spreadable fresh cream cheese is so hard to ignore. The flavour is milky and slightly sweet. The rich, buttery … [Read more...] about Mascarpone Custard
Poached Plums
Plums used to come into season in early Autumn, but of late I've seen them around at the end of Summer. Are they being shipped from Tasmania? Somewhere with cooler weather than Melbourne anyway. This is the easiest, quickest and possibly the tastiest way to serve … [Read more...] about Poached Plums
Chickpea Salad
Chickpeas are a versatile base for salads. They're nutritious, they taste great and they're really cheap. Use quality chickpeas. You can use canned chickpeas — buy a brand you like or you can cook dried chickpeas yourself. It takes a bit of time, but they keep in the … [Read more...] about Chickpea Salad
Poached Quince
The classic poaching method, tried and true and here's an easy way to peel the quinces. It's wonderful poached in a syrup spiced with cinnamon and clove and reveals another quality of wonder - it turns a luscious shade, anywhere from deep pink to rich red. From rosy … [Read more...] about Poached Quince
Marinated Brussels Sprouts
Marinated Brussels Sprouts 500 g brussels sproutsMarinade1 lemon, juiced1 Tablespoon olive oil1/2 teaspoon paprika1/2 teaspoon pepper1/4 teaspoon garlic salt Combine all ingredients into a large plastic bag. Seal and shake until the … [Read more...] about Marinated Brussels Sprouts