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 and olive … 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
by Deb Worgan
Ingredients
¾ cup mild or delicate olive oil
2 or 3 garlic cloves peeled and chopped
A large pinch of salt
1 egg yolk, at room temperature
Juice of half a lemon
½ tsp salt and a pinch of black pepper
Method
Place garlic, a dash of oil and salt in a food processor or a blender. Pulse for 2 seconds.
Add the egg yolk and pulse on … Read more »
by Deb Worgan
Ingredients
½ cup medium or robust olive oil
3 very ripe tomatoes
salt and pepper
bread stick
Method
Grate the tomatoes into a bowl (it tastes better grated rather than blitzed).
Mix in the olive oil, salt and pepper to taste.
Cut the bread stick into diagonal, thin slices and toast very gently.
Spread a generous serving of the
tomatoes on the toast to serve.
by Tikka Wilson
Pulses, otherwise known as beans, are a wonderful food. Beans are legumes, meaning the seeds are produced in pods and I’ll focus on dried or tinned beans. For people who eat mostly plants, beans are a great source of protein. For those who treasure their microbiome, the little guys in your gut love beans!
The gas story
Let’s do the gas bit first. Beans contain a starch called raffinose. Humans can only … Read more »
Chicken livers are cheap and this recipe is quick and delicious!
Ingredients:
225 grams chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Sea salt flakes
1/2 cup water
170 grams unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted bread, for serving
Directions:
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,
thyme and 1/2 … Read more »