I love roast vegetables. About once a fortnight, I will do a huge roast vegetable fest – one enormous tray of potatoes, pumpkin, sweet potatoes, carrots, onions and beetroot, cut into chunks and the potato and beetroot parboiled, and then…
Category: main courses
Recipe: Lemony Garlicky Fractal Broccoli with Pasta
I wanted to call this creamy lemony garlicky floral fractal broccoli with pasta, but I thought that might be a tad long. I haven’t cooked or eaten Romanesco Broccoli before, and the recipes I had all seemed to involve cutting…
Recipe: Pasta Carbonara, my way
My father’s family is from the Basilicata region of Italy, and even after moving to Australia, my Nonna and Nonno would make their own sausage every year. I think one of my great-uncles kept pigs, or maybe just one pig…
Recipe: Arroz con Pollo with Peas
This recipe is adapted from Andrea Chesman’s book Serving Up the Harvest. I’ve made this recipe with snow peas, sugar snap peas, green beans or broadbeans supplementing or replacing the peas, and I often add paprika, chilli, oregano, thyme, or…
Recipe: Lentils with Peppers
This recipe is my adaptation of a recipe in Cook Simple by Diana Henry. Diana Henry’s recipe is an adaptation of a recipe in A Book of Middle Eastern Food by Claudia Roden. And so the cycle of recipe-adaptation continues. …