Chris Haynes
What could be any more comforting than a steaming bowl of risotto in winter. The great thing about this recipe you don’t have to stand over a pan for 25 minutes ladling in your stock. You get to enjoy another glass of wine while waiting for this one pot beauty to cook unaided.
¼ cup olive oil
1 onion chopped
2 cloves garlic chopped
200g Swiss brown mushrooms sliced
200g button mushrooms sliced … Read more »
Chris Haynes
Try this delicious dessert cake, luscious and moist with fruits and almonds. Frozen blueberries can be used as well. Serve with cream – another luxury for winter that can be walked off the next day or hidden under layers of clothing!
125g butter softened
125g (½ cup) caster sugar
1 tsp vanilla extract
2 eggs beaten
100g (¾ cup) self-raising … Read more »
Alfred Solti
Alfred’s recipes reflect his heritage, which includes German and Hungarian. He says, ‘We often cook this, especially in winter, using left over roast chicken and gherkins we’ve made from excess cucumbers from summer. For a ‘saucier’ pasta version, I add a little of the hot pasta water, as well the cooked pasta to the pan, and stir through.’
olive oil
25g unsalted butter
200g leftover roast chicken
½ onion finely diced
1 … Read more »
Alfred Solti
Alfred: ‘This is my mother’s Christmas Biscuit recipe. Biscuit baking started 6-8 weeks prior to Christmas Eve or ‘Heiligen Abend’ according to my mother. She would bake about a dozen different types of biscuits in amounts that could have rivalled Arnott’s output, and these were given away as presents during the festive season. Given the butter needed, these are best made when it isn’t too hot in your kitchen – perfect for Christmas in … Read more »
Virginia White
I read with interest Keith’s article about chokos in last month’s Triangle. However, I think he forgot the best use for them, ie pickles. Try this and judge for yourself.
1.5kgs chokos
1kg onions
1/2 cup salt
1 litre brown vinegar
1 cup plain flour
2 cups sugar
1 dessertspoon tumeric
1 dessertspoon mustard powder
1 dessertspoon curry powder
1/2 tsp ground ginger
… Read more »
Virginia White
Now that apples are at their best it’s a good time to use them for cooking as well as eating fresh.
1.5kg tart cooking apples, peeled and cored
100g unsalted butter
1 cup sugar
90ml Calvados (optional)
1 vanilla bean, split
3 large eggs
2 large egg yolks
300ml double cream
