by David Boyle
Easy slow cooker recipies for the winter months from the Cobargo Butcher
As Cobargo’s own butcher, David Boyle, says: ‘Slow cookers are invaluable for simple slow cooked winter meals. In fact, the best slow cooker recipes use the lesser beef cuts including chuck steak and beef brisket. The ingredients at hand can also be varied to suit family tastes and what’s in the pantry. … Read more »
b
y David Boyle
Easy slow cooker recipies for the winter months from the Cobargo Butcher
As Cobargo’s own butcher, David Boyle, says: ‘Slow cookers are invaluable for simple slow cooked winter meals. In fact, the best slow cooker recipes use the lesser beef cuts including chuck steak and beef brisket. The ingredients at hand can also be varied to suit family tastes and what’s in … Read more »
by Manuela Darling
(4 servings)
Ingredients
100 g wood ear mushrooms
200 g Swiss brown mushrooms
100 g shiitake mushrooms
100 g enoki mushrooms
1 medium Spanish onion, finely sliced
3-4 garlic cloves, finely sliced
1 chilli, some seeds and filaments removed, thinly sliced
fresh sage, Italian parsley and thyme, chopped
150 ml thick Tilba cream
a little butter … Read more »
by Nelleke Gorton
Ingredients
125g butter
125g Swiss brown mushrooms – thickly sliced
125g button mushrooms – thickly sliced
1 med onion, chopped
2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon dry sherry
125g cream cheese (room temperature)
½ cup coarsely chopped toasted almonds
¼ cup chopped parsley
1 tablespoon dried … Read more »
by bhagya
Ingredients:
5 quinces
500 grams peeled pumpkin cut into 2.5 cm chunks
1 teaspoon salt flakes
150 ml olive oil
3 eggplants cut into 1 cm chunks
50 ml olive oil
1 large brown onion
2 green capsicums, seeded and diced
5 bay leaves
1 tablespoons cumin seeds, roasted and ground
1 kg tomatoes, peeled, seeded and pureed
A handful … Read more »
by Angela Marshall
This mixture can be used for dainty little filo pastry triangles to be served as finger food or made into a filo pastry log, baked and cut into servings or even tipped into a pie case.
Ingredients:
2 tablespoons olive oil
1 brown onion, finely chopped
4 fresh sage leaves, finely chopped
Pinch sea salt
200 g carrots, peeled and finely grated
250 g butternut pumpkin, peeled and coarsely grated