This verdant dip is a sociable creation that engages amicably with anything it meets — pasta, rice, bread, crackers, savoury muffins — and it tastes superb.
It’s also super easy. A good food processor helps although a pestle and mortar can be used if you feel energetic.
2 bunches fresh basil
1/2 cup freshly grated parmesan cheese
3 garlic cloves
150 grams pine nuts
Suellen Horsley’s chocolate fudge brownies are legendary — at least in our family. They will now be legendary in yours.
These fudge brownies are an old family favourite and this recipe was handed down from my adored Grandma Slattery.
Grandma and Grandad raised seven kids – one of them my mum – and…Read More
Here’s a lovely tea recipe I kidnapped from Dr Terry Wahls’ newsletter. If you’ve never heard of her, please check out her website and watch her TED talk, Minding your Mitochondria as soon as humanly possible. Dr Wahls is an extraordinary woman who put her advanced multiple sclerosis in remission…Read More
Since gorging on traditional dishes in Bali I’ve tried with varying degrees of success to reproduce the flavours in my own kitchen. Most of which have failed to satisfy the exacting memories of my tastebuds!
On a much earlier visit to Indonesia my partner acquired the wonderfully helpful Indonesian Food and…Read More
The easiest lentil concoction you will encounter this side of the stratosphere.
Ingredients (serves 3 ravenous and 4 moderately hungry people if you serve it with rice):
1 medium onion, finely chopped
2 cans organic brown lentils, drained
I cup red lentils
3 cups water
400 ml can coconut milk (organic if possible)
3 handfuls of baby…Read More
This delightful concoction owes its sublime flavor to coconut milk. Be prepared for autograph signing and hysterical requests for the recipe after your companions devour this mellifluous soup – heaven.
The recipe below serves four moderately hungry people if they have one medium-sized bowl each. It will serve two ravenous people if they have…Read More
These delectable lovelies go well with a pot of freshly brewed tea.
2 cups finely chopped pears
One and a half cups of all-purpose flour
1/4 cup almond meal
1/2 cup chopped walnuts or pecans
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
2 eggs, beaten
3/4 cup sugar
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
In a…Read More
Food can be medicine for both your body and your mind. In Ayurvedic medicine Kitchari is an important one – pot staple dish. It has been considered the perfect protein in Ayurvedic medicine for thousands of years. It is an excellent meal for convalescents, children, the elderly and especially for when…Read More
I came across this delectable lasagna concoction whilst working as a masseuse at a health resort in Melbourne’s Dandenong Ranges many years ago. The chef kindly let me in on her secret – a layer of golden mashed pumpkin instead of béchamel sauce – and I’ve been making it like that ever since. …Read More
These bodacious savoury muffins are a splendid accompaniment to soup – especially minestrone or pumpkin. The recipe makes approximately eight large beauties or twelve smaller delectables. You can make a gluten-free alternative by substituting the flour for a gluten-free variety.
Preheat oven to 190 Celsius
75 grams unsalted butter, melted
100 grams feta cheese, grated
Fruit cakes really don’t need cane sugar and I find them sickly sweet if they do. They are perfectly fine with just their fruit bounties and I’ve been tinkering with this take on the traditional boiled fruit cake for decades now. This is my latest version:
Preheat oven to 180 Celsius
1 generous…Read More
This resplendent salad features the powerful, cancer-busting spice turmeric. Whilst this humble comestible looks a little like fresh ginger, with its rough skin and irregular shape, it has remarkable abilities to kill cancer cells . Indeed, it may even prove to be a canny cancer preventer one day. About 5 grams per day (1 teaspoon) seems to be…Read More
What a better way to be kinder to yourself than by snacking happy. Treats that are deeply nourishing and, more importantly, bring an instant smile to your face.
I just happen to believe that bliss balls are the healthiest and yummiest snacks in the whole wide world.
Bliss balls are easy to…
Zucchinis don’t have to be the natural enemies of our taste buds. This spicy approach to a stridently green and unashamedly humble vegetable will have you in fits of gastronomic ecstasy.
4 zucchini, grated and squeezed of their excess liquid
1 red onion, sliced thinly
3 cloves garlic, peeled and grated
4 eggs, beaten
A handful of fresh…Read More
There’s no topping this pizza. Quick, simple and delicious – you will eschew takeaway pizzas forever after. You will need about half a cup of pesto dip which you can either make yourself or buy at the supermarket. So, grab a pre – made pizza base from the supermarket and away you go.
1 ready made pizza…Read More
I have been a vegetarian for a very long time and have no recollection of the taste of meat. However, many meat eaters enjoy my vegetarian sausage rolls and comment that they taste better than the fatty alternative. These veggie sausage rolls are also a great treat at children’s birthday…Read More
I have an organic vegetable garden and I make a lot of Minestrone. Generally I throw everything together but there is a method to my madness. I use seasonal vegetables from the garden and as its late autumn I still have a lot of vegetables to use. Here is my…Read More
I don’t use recipes but this is one that I’ve made up and it works perfectly every time for a delicious pumpkin soup. This recipe makes around 10 serves.
You will need:
A medium sized Queensland Grey Pumpkin (if you can’t get this then you need an alternative fleshy pumpkin)
4 large Potatoes