A hint of cream makes this fresh green soup seem delightfully indulgent. The high proportion of peas fills the soup with vitamins and fibre, while a modest amount of lean cooked ham adds protein and depth of flavour. Serve with crusty bread for [...]
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Hungarian-style meatballs
Chicken mince and mushrooms make succulent meatballs – delicious simmered in a sauce of smooth passata with red and green capsicums. Paprika warms the dish and new potatoes turn it into a complete one–pot meal.
Iced melon and berry soup
Choose a perfectly ripe and sweet honeydew melon for this pretty soup. Serve the soup as a refreshing first course when the weather is hot, dressing up each bowlful with a swirl of berry purée and some whole berries.
Provençal silverbeet tian
In this colourful, vitamin–rich dish, rice and leafy silverbeet are layered with sliced tomatoes and baked in a gruyère–flavoured custard. The name of the dish – ‘tian’ – comes from the earthenware casserole dish in which such mixtures are [...]
Sautéed prawns with fetta
In this quickly prepared dish, cubes of savoury fetta are briefly marinated in fresh ginger juice and soy sauce, then added to a crisp and colourful sauté of sugar snap peas, mushrooms, spring onions and big prawns.
Smoked haddock soufflé
This recipe uses the fish–poaching milk to make the soufflé base, and fresh herbs and chopped tomatoes are added for a lovely flavour. Serve straight from the oven, with crusty wholemeal bread to accompany.
Gruyère, ham and mushroom salad
The Swiss cheese gruyère is usually used for cooking, but its sweet, nutty taste makes it the perfect choice for a salad, too. It works well with lean ham, green beans, cherry tomatoes and salad leaves in a piquant lemon and green peppercorn dressing.
Gruyère gougère with ratatouille
Many cooks won't attempt to make a gougère, which is a choux pastry ring, because they think it's too difficult. However, nothing could be further from the truth. Choux pastry is very simple to make, and it can be prepared ahead – shape the [...]
Apple-berry soufflé omelette
This light, sweet omelette should be cooked just before serving, but can be prepared up to the end of step 2 an hour ahead. It's a simple yet delectable pudding to make in late summer and early autumn that makes the most of seasonal fruit.
Vegetable chips with peanut dip
Oven–baked chips are not only healthier than those that are fried, their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a [...]
Artichoke soup with caraway
Looking like knobbly new potatoes, Jerusalem artichokes have a distinctive, yet delicate, flavour that goes well with other root vegetables, particularly in a smooth–textured soup. Sweetly aromatic caraway seeds complement the vegetable [...]
Bean pot with orange salad
Creole spices enliven this hearty mixed bean and vegetable casserole. Like the classic French cassoulet, it has a crisp crumb topping. With the accompanying refreshing salad, it makes a tasty, well–balanced meal.
Beef in red wine
Long, slow cooking gives this traditional casserole its inimitable flavour. The cooking liquid is reduced by removing the casserole lid, resulting in a wonderfully aromatic sauce that glazes the meat and vegetables. Flambéing with brandy [...]
Blanquette with pâté croutes
The classic blanquette is a stew of poultry, veal or pork in a rich white sauce. In this contemporary version, tender vegetables in a creamy sauce are partnered by savoury chicken liver croutes, which add a contrast of crunch to the moist casserole.
Bolognese beef pot
Lemon and fennel bring wonderfully fresh flavours to familiar braised beef mince in this Italian–inspired dish, making this as good for al fresco summer dining as for a light supper on a winter evening. Serve plenty of bread to mop up the [...]
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