Whole roasted cauliflower

Angela Marshall

Mark Twain claimed that cauliflower was just cabbage with a college education but I think he’s pithy but wrong. We eat the leaves of a cabbage but the pre-flowering part of a cauliflower. Cauliflower is a quite distinctive vegetable and, if you’re relying on growing your own, it is a really good winter to early spring crop that doesn’t handle heat well. We grow and eat cabbage year round but, for us, cauliflower is a strictly seasonal vegetable and there has … Read more »

Soft-boiled eggs with tender, fresh asparagus spears 

Angela Marshall

Because spring is here, the asparagus is just starting to appear and the chooks are outdoing themselves … so start the day with the healthiest of breakfast indulgences: Soft-boiled eggs with tender, fresh asparagus spears (for dipping into the eggs). No recipe needed because it’s all in the name! You can add a sprinkle of sea salt, some fresh ground black pepper (to your eggs), a squeeze of lemon juice and/or shaved parmesan (to your asparagus).

Cauliflower roasted with sultanas, pine nuts and saffron

Angela Marshall

(This is a Sicilian combination of flavours – great as a side dish but it’s also a terrific salad, maybe for a COVID-safe picnic?)

1 large cauliflower broken up into florets
2 tablespoons olive oil
½ cup (80 grams) pine nuts (last time I made it we were out of pine nuts so I used slivered almonds and the result was also excellent)
½ cup (60 grams) sultanas
2 garlic cloves, sliced finely
pinch of saffron … Read more »

Ellie’s Caramel Slice

I have been asked to feature three of my special recipes. Currently in our lockdown and after going through the bushfires and trying to keep our lovely store in Quaama operating, I offer you a little insight. I am a country girl born and bred on Monaro. These recipes are dedicated to our ancestors and to my love of cooking.

Prepare your slice tin with a light spray of canola oil and line with baking paper. Prepare the base which consists of 1 cup of self … Read more »

Ellie’s Mini Quiches

You will need a couple of small flat bottom tins like small muffin trays
1 packet of frozen shortcrust or puff pastry – set out and thaw.
When thawed out, use a glass or cutter to make the size fit the tins
Mix 1/2 cup grated tasty cheese with 2 eggs and 1 cup of thickened cream.
Just add some pepper and a little pinch of salt.
Set aside and prepare your fillings:
Thawed frozen spinach, mushrooms slowly cooked in butter … Read more »

Scalloped Potatoes

This recipe is from my mother in law and she was a thrifty cook. Here is a tasty vegetable dish: circa 1950s. There is no garlic or onion.

Ingredients
1 kg of waxy potatoes peeled and very thinly sliced
1 tablespoon of plain flour. Plus salt·and pepper to taste
1 cup of chicken stock
1 cup of grated tasty cheese
Chopped fresh parsley

Method
Preheat oven to 190 degrees C.
Arrange sliced potatoes in a shallow baking dish and … Read more »