Whole roasted cauliflower

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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 … Read more »

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Soft-boiled eggs with tender, fresh asparagus spears 

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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).

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Cauliflower roasted with sultanas, pine nuts and saffron

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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
… Read more »

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Scalloped Potatoes

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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 … Read more »

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Truffle pasta

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Fiona Kotvojs 

(2 people)
Ingredients:
2250 g pasta. Use only good quality pasta for this recipe.
25 g salt
Knob butter
½ clove garlic (don’t add lots or it overpowers the truffle)
Small pinch chilli flakes (don’t add lots or it overpowers the truffle)
Sea salt (optional)
6-10 g truffle in the recipe (can add an additional 2 – 3 g per person at table if you want)About ¼ … Read more »

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Truffle-infused Parmesan cheese

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Fiona Kotvojs 

Store the Parmesan and truffle in an airtight container together. 

Use the truffled Parmesan grated in and over a rissoto or pasta. The truffle flavour decreases once the truffle is removed from the container so use the Parmesan within a few days.

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