From EATING WELL:
Makes: 4 servings
Read more…Winter Melon and chicken Soup
Ingredient (4 servings)
250 gm medium chicken pieces with bones
500 gm winter melon (Ash gourd) – peeled and sliced into medium chunks
1 tbsp soy sauce
1 tsp salt or to taste
5 cloves garlic- rou
From "The New PWMU Cookbook"
55g carrots
3 cups chicken stock
60g butter
250g tomatoes
1 cup milk
1 tsp cornflour
parsley
salt and pepper
Wash carrots well, scrape and chop roughly. Peel and chop tomatoes. Melt butter in a heavy based saucepan, s
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Unfortunately nothing from my own garden yet, but tasty nonetheless...
Ingredients
Method
CULINARY CRAFT: Angela Hirst will be teaching at Taste's new school. Picture: Bruce Long Source: The Courier-Mail
WITH a PhD in food ethics under her belt and an amazingly diverse (and impressive) culinary resume
I read Ali's blog. Sounds like she picked her bananas too early ;) (like I did the first time too!)
So here, a recipe someone gave me when I came back from South America (although I've never tried it and I had to translate it using Google translat
Read more…HOT CUCUMBER SOUP
Delicious. Great spring excess recipe.
I substituted shallots for the 'fiddlebacks' and used a whole bunch of sorrel, no nettles, and homemade free range organic chicken stock.
http://www.completelyedible.com/2009/06/sorrel-avocado-soup/
cheers
Read more…I picked some purple osaka mustard today from the garden . I only tried a small amount from a young leaf as a taste test. I am now rather speechless, as it was very, very hot and rather numbing to the pallet..
I grew another variety of green mus
From the book "The Naked Chef" which I highly recommend. Serves 6 285g/ 10oz cannellini beans, soaked overnight (Nigella style I used a can of cooked beans) 4 large aubergines ( I used about 12 long skinny ones) 1 tbsp olive oil 2 cloves of garlic,
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