Moussaka, based on this recipe: http://www.taste.com.au/recipes/15432/moussaka, but with 500g lamb mince not 1kg beef, and substituting 1/2 tin lentils and grated zucchini and carrot for half the tomatoes. Juicy and succulent: just remember to bake the eggplant until melts...

Moussaka, based on this recipe: http://www.taste.com.au/recipes/15432/moussaka, but with 500g lamb mince not 1kg beef, and substituting 1/2 tin lentils and grated zucchini and carrot for half the tomatoes. Juicy and succulent: just remember to bake the eggplant until melts...

Butter chicken: http://www.taste.com.au/recipes/30395/butter+chicken

Butter chicken: http://www.taste.com.au/recipes/30395/butter+chicken

Hungarian goulash, made with traditional Hungarian kangaroo steak instead of beef. Original recipe here: http://allrecipes.com/recipe/19954/hungarian-goulash-i/

Hungarian goulash, made with traditional Hungarian kangaroo steak instead of beef. Original recipe here: http://allrecipes.com/recipe/19954/hungarian-goulash-i/

Moroccan Lamb Tagine, from this recipe: http://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696  I couldn't find lamb stock anywhere and couldn't be bothered making it so used vegetable stock instead. It's quite spicy as it's cooking but the intensity mellows over the hours. Grating onions is exactly as unpleasant as it sounds.

Moroccan Lamb Tagine, from this recipe: http://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696 I couldn't find lamb stock anywhere and couldn't be bothered making it so used vegetable stock instead. It's quite spicy as it's cooking but the intensity mellows over the hours. Grating onions is exactly as unpleasant as it sounds.

Seafood Chowder based on the recipe here: http://www.bestrecipes.com.au/recipe/seafood-chowder-L8630.html.   I used 800g of marinara mix from the seafood counter at the supermarket and added an extra potato and some cabbage, and next time might put some corn in also.    Serve with fresh crusty baguette and lashings of (even more) butter.  Makes 5 generous serves.

Seafood Chowder based on the recipe here: http://www.bestrecipes.com.au/recipe/seafood-chowder-L8630.html. I used 800g of marinara mix from the seafood counter at the supermarket and added an extra potato and some cabbage, and next time might put some corn in also. Serve with fresh crusty baguette and lashings of (even more) butter. Makes 5 generous serves.

Yes I know, eggplant, and it is a bit fiddly to make, but the combination of flavours is lovely.

Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes

Yes I know, eggplant, and it is a bit fiddly to make, but the combination of flavours is lovely.

Rhubarb and blueberry mascarpone trifle: the tartness of the rhubarb and orange is refreshing in the middle of summer. But the mascarpone layer was sweeter than I remember it being last time I made this, so I might try making it with less sugar next time, or leaving the sugar out altogether. Nevertheless, it goes down well with both adults and children.

Rhubarb and berry mascarpone trifle

Rhubarb and blueberry mascarpone trifle: the tartness of the rhubarb and orange is refreshing in the middle of summer. But the mascarpone layer was sweeter than I remember it being last time I made this, so I might try making it with less sugar next time, or leaving the sugar out altogether. Nevertheless, it goes down well with both adults and children.

Chargrilled spiced lamb

Chargrilled spiced lamb

You don't need to go on holiday to enjoy the taste of Turkey, instead try our chargrilled spiced lamb at home. Thickly slice the lamb and serve in flat breads with spinach salad and tzatziki

Chocolate Coconut Nut Balls: from my yoga class: http://www.ashtangayogamelbourne.com.au/blog/  Very energy dense - you only need one or two!

Chocolate Coconut Nut Balls: from my yoga class: http://www.ashtangayogamelbourne.com.au/blog/ Very energy dense - you only need one or two!

Mushroom and prosciutto burgers, with a wonderful combination of flavours. I made them open face because I can never eat the other piece of bread. I couldn't find taleggio, so I used a combination of havarti and Whitestone Moeraki Bay blue, and offset the cheese with an orange, radish and loose-leaf lettuce salad.

Mushroom burgers

Mushroom and prosciutto burgers, with a wonderful combination of flavours. I made them open face because I can never eat the other piece of bread. I couldn't find taleggio, so I used a combination of havarti and Whitestone Moeraki Bay blue, and offset the cheese with an orange, radish and loose-leaf lettuce salad.

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