I love making Clafouti. Once you know the basic mix, you can adapt it for any apples, pears or stone fruit base. Heat oven to 180 degrees.
Prepare the fruit
Pears seem to be around at the moment, but apples are lovely combined with some rhubarb, and stone fruit is perfect when in season. Peel and slice the fruit and poach briefly, just to soften. I use very little liquid when poaching, maybe … Read more »
Yassa looms large in the cuisine of Senegal. If you’ve never had it and love lemon and onions, give it a try! You can cook the fish in a pan or on the BBQ before finishing it off in a delicious caramelised onion, lemon mustard sauce. The BBQ gives the best flavour, with a hint of char.
Ingredients
1 kg firm fish cutlets, skin on 3 onions, thinly sliced 2-3 cloves of garlic, … Read more »
quarter of a medium-sized pumpkin 1 large onion olive oil butter thyme 1 egg 150 gm fetta salt and pepper sesame seeds fillo pastry (or phyllo or filo …)
Method:
Cut pumpkin into small pieces, toss in olive oil and roast until tender. While the pumpkin is roasting, melt 30 gm of butter in a pan, add … Read more »
Dimity learned this recipe from her mother, Peta, who was taught it in Fiji. It’s best when you use fresh spices and herbs but do what you can! It’s delicious! (Dimity is my bestie – Flick)
Ingredients: 680 gms (around 3 cups) pumpkin, skinned and chopped into large (around 1.5 inches/3.5 cm) cubes
Use a dry pumpkin like Queensland Blue or Jarrahdale. Kents are too wet.
1 cup cooked mashed pumpkin (260 gms) – allow to cool and drain off all excess moisture 1 dessertspoon grated orange rind 3 tablespoons butter (90 gms) ¾ cup sugar (165 gms) 1 egg 1 cup sultanas (165 gms) 2 cups SR flour (300 gms) Pinch salt ½ cup milk … Read more »
Sauté fresh oyster mushrooms in a generous amount of butter. Add cracked black pepper to your taste and a little lemon juice to enhance the mushroom flavour. Serve on toast, or a bed of English spinach when in season. Great recipe for breakfast, lunch or dinner. Can substitute Swiss Brown mushrooms for the oyster mushrooms.
Wickedly warming winter dessert
/in Desserts, Fruit, Recipes /by Debbie WorganI love making Clafouti. Once you know the basic mix, you can adapt it for any apples, pears or stone fruit base.
Heat oven to 180 degrees.
Prepare the fruit
Pears seem to be around at the moment, but apples are lovely combined with some rhubarb, and stone fruit is perfect when in season.
Peel and slice the fruit and poach briefly, just to soften. I use very little liquid when poaching, maybe … Read more »
Fish Yassa from Senegal
/in Mains, Recipes /by Debbie WorganYassa looms large in the cuisine of Senegal. If you’ve never had it and love lemon and onions, give it a try! You can cook the fish in a pan or on the BBQ before finishing it off in a delicious caramelised onion, lemon mustard sauce. The BBQ gives the best flavour, with a hint of char.
Ingredients
1 kg firm fish cutlets, skin on
3 onions, thinly sliced
2-3 cloves of garlic, … Read more »
Pumpkin fillo parcels
/in Mains, Recipes, Starters /by Debbie WorganIngredients:
quarter of a medium-sized pumpkin
1 large onion
olive oil
butter
thyme
1 egg
150 gm fetta
salt and pepper
sesame seeds
fillo pastry (or phyllo or filo …)
Method:
Cut pumpkin into small pieces, toss in olive oil and roast until tender. While the pumpkin is roasting, melt 30 gm of butter in a pan, add … Read more »
Fiji Pumpkin Curry
/in Mains, Recipes /by Debbie WorganDimity learned this recipe from her mother, Peta, who was taught it in Fiji. It’s best when you use fresh spices and herbs but do what you can! It’s delicious! (Dimity is my bestie – Flick)
Ingredients: 680 gms (around 3 cups) pumpkin, skinned and chopped into large (around 1.5 inches/3.5 cm) cubes
6 cloves garlic, finely grated
2.5 cms of fresh turmeric, finely grated
2.5 cms green ginger, finely grated
… Read more »
Pumpkin cake
/in Desserts, Recipes /by Debbie WorganUse a dry pumpkin like Queensland Blue or Jarrahdale. Kents are too wet.
1 cup cooked mashed pumpkin (260 gms) – allow to cool and drain off all excess moisture
1 dessertspoon grated orange rind
3 tablespoons butter (90 gms)
¾ cup sugar (165 gms)
1 egg
1 cup sultanas (165 gms)
2 cups SR flour (300 gms)
Pinch salt
½ cup milk … Read more »
Mushrooms on toast
/in Mains, Recipes /by Debbie WorganTilba Mushrooms
Sauté fresh oyster mushrooms in a generous amount of butter. Add cracked black pepper to your taste and a little lemon juice to enhance the mushroom flavour. Serve on toast, or a bed of English spinach when in season. Great recipe for breakfast, lunch or dinner. Can substitute Swiss Brown mushrooms for the oyster mushrooms.