Globe artichokes are in season. For those of you who are unfamiliar with them, they are the bud of a member of the thistle family, harvested when they’re still tightly closed, then cooked in a variety of ways. The simplest way to prepare them may be the best. Trim the thorns from the tips of the leaves, then cut off the top with a sharp knife. Rinse under running water. Cut the stem pretty close to the base (it’s bitter), or if the artichoke is young and tender, peel it … Read more »
1 bunch of asparagus, blanched 1/4 cup almond meal 1/2 cup of grated parmesan 1/2 bunch of parsley 1/2 – 3/4 cup of olive oil 2-3 cloves of garlic finely chopped Salt & pepper to taste
Method
Put everything in the food processor and blend until creamy.
1 kg shelled broad beans 1 cup couscous soaked in 1 cup water ½ cup flour 4 eggs 1 tablespoon salt or to taste 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon ground pepper pinch of chilli pepper (optional) 8 cloves garlic 1 cup chopped spring onions 1 cup chopped herbs (parsley, coriander, mint) 1/4 cup lemon juice sesame seeds (optional)
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 … Read more »
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).
(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 … Read more »
https://thetriangle.org.au/wp-content/uploads/2021/09/Open-Sauce-cauli-with-teapot.jpg601500Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2021-09-30 14:46:542021-09-30 14:47:26Cauliflower roasted with sultanas, pine nuts and saffron
Globe artichokes
/in Recipes, Starters /by Debbie WorganAsparagus dip
/in Recipes, Starters /by Debbie Worgan1 bunch of asparagus, blanched
1/4 cup almond meal
1/2 cup of grated parmesan
1/2 bunch of parsley
1/2 – 3/4 cup of olive oil
2-3 cloves of garlic finely chopped
Salt & pepper to taste
Method
Put everything in the food processor and blend until creamy.
Broad Bean Falafel
/in Mains, Recipes, Starters /by Debbie Worgan1 kg shelled broad beans
1 cup couscous soaked in 1 cup water
½ cup flour
4 eggs
1 tablespoon salt or to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground pepper
pinch of chilli pepper (optional)
8 cloves garlic
1 cup chopped spring onions
1 cup chopped herbs (parsley, coriander, mint)
1/4 cup lemon juice
sesame seeds (optional)
Method
Frying oil … Read more »
Whole roasted cauliflower
/in Mains, Recipes /by Debbie WorganMark 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 … Read more »
Soft-boiled eggs with tender, fresh asparagus spears
/in Mains, Recipes, Starters /by Debbie WorganBecause 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
/in Mains, Recipes /by Debbie Worgan(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 … Read more »