A good breakfast doesn’t need to be complicated. With the right herbs and spices, a simple avocado smash with some fried mushrooms can be a cheap alternative to going out for breakfast. Here I’ve fried the mushrooms in olive oil, garlic, Italian spices, oregano and a good sprinkle of salt/pepper. Add a little water if the mushrooms are burning. For the avocado, add a little olive oil and salt/pepper for extra flavour.
Banana bread has to be the easiest type of cake you will ever make. You can mix everything with a fork and a wooden spoon and you don’t need an electric mixer to beat any eggs. Basically mash the bananas and combine with the flour, sugar and eggs /oil and your done. This banana bread has a twist with lime juice/zest, shredded coconut and olive oil instead of butter.
The start of summer means the start of homemade basil pesto. Homemade pesto is a million times better than anything you will buy in the stores and is not very hard. I always make pesto with a mortar and pestle. It allows me to control the consistency and I like being able to see it all come together right in front of your eyes rather than whizzing everything in a blender. This recipe, like many others, is straight Italian Food Safari (Lucio Galletto) and adding potatoes and green beans is a nice variation to traditional basil pesto dishes.
Tiramisu, meaning ‘pick me up’ is one my favourite Italian desserts. When made well, the combination of coffee-soaked savoiardi and sweet mascarpone is unlike anything else and it simply melts in your mouth. The beauty of tiramisu is that it gets better the longer it sits in the fridge, however, you may find it hard to resist after day one.
This pasta dish is a Donna Hay recipe and is super quick and simple. The best part is you cook with spaghetti and the prawns cook whilst the spaghetti cooks so it’s basically ready in about 10 minutes. The worst part is peeling the prawns but hopefully you have somebody to delegate that too. I’ve made this a couple of times and it can be dry if you cook too much spaghetti so have extra olive oil or lemon juice at the ready.
This cake is from an old Maggie Beer cook book I came across. It is super rich and full of chocolate, inside and on top! It uses almond meal with a bit of a flour which could be substituted out to make it gluten free. It’s best to serve this cake the day you make it as I put it in the fridge overnight and it dried out a little unfortunately. Still a great recipe if you like rich, dense chocolate cakes!
A variation on roasted potatoes. Slice your potatoes across the top and then bake as normal. These were baked in a butter, oil and rosemary. Play around with spices and herbs for different flavour outcomes.
I love freshly cooked garlic prawns. They are easy to prepare, cook even quicker and are generally popular amongst friends and guests. Add lime juice every now whilst cooking for added flavour. Garnish with parsley and lemon, serve immediately.
In this dish, use thinly sliced beef and brown it quickly for 30 seconds or so and set aside. Simmer the curry ingredients with coconut milk for as long as you like. The longer the better. Then add the beef at the very end. This will stop it from being too chewy. Add roasted peanuts for extra flavour.
Butter chicken has to be my favourite Indian cuisine. Rarely I make pastes from scratch but did on this occasion and it was surprisingly easy. For the tandoori paste, place all the spices in a bowl… add yoghurt and lime juice and you’re done. There is not much to make this. Coat the chicken with the paste, brown for 5 minutes each side, and then simmer with yoghurt and chicken stock (not coconut milk).