Here’s a tip from Italian cooks: there are really no hard-and-fast rules or secret ingredients when it comes to making minestrone, so long as it contains beans, pasta and an abundance of vegetables.
This simple, vegetable-laden stew comes with some added extras – a dollop of yogurt on top and toasty croutons to give a tangy crunch to every lovely mouthful.
French peasants devised this dish to deal with a tough old rooster – they slowly simmered it with onions, herbs and good red wine to render the gamey meat flavoursome and tender. If you don’t [...]
Paprika is the signature spice in this famed Hungarian dish, and is sold in various grades of heat and sweetness. If possible, use Hungarian paprika here. Using a pressure cooker brings the meat [...]
This dish is similar to feijoada, a traditional Brazilian black bean stew. You can use canned beans, adding them to the slow cooker during the last 2 hours of cooking. Serve with steamed rice.
Although a one-pot dish on its own, this tagine is superb with the quick and easy couscous recipe given below. If you can’t find dried cherries, use dried or frozen cranberries instead.
Here is a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
‘Escalivada’ comes from a Catalan word meaning ‘to roast over embers’. It is traditionally served as a first course or a side dish with barbecued or roasted meats. This oven-roasted version is a [...]
Advertisement
Indonesian for comfort food, gado gado is a staple throughout the country, with each region offering their own twist to the recipe. Add some chillies to the peanut sauce if you like things spicy.
Like most salads, this recipe is high in fibre, but the protein from the lentils, pistachios and cheese means that it is hearty and satisfying enough to be served on its own, or with bread, as a [...]
Chicken, cherry tomatoes and rocket complement each other beautifully in this quick pasta dish that is perfect for both a midweek meal or a celebration.
Pasta is easy to prepare and you can make it special with toppings of fresh herbs and a drizzle of good olive oil or a sprinkle of shaved hard cheese. Here are more quick ideas.
The tomatoes, capsicum and white wine in this recipe are classic foils for many types of seafood. You can substitute any firm-fleshed white fish for the scallops or use crab instead of the clams.
In Italy, slow-cooked bolognese is traditionally made with pork and veal, but here kangaroo is used as it is extremely lean. Substitute any lean meat if kangaroo is not available.
With fresh peas, this beautiful salad is the essence of spring, but is also wonderful in summer or autumn when beans and snow peas are at their best. Serve it with chicken or fish, with some [...]
