recipe index

10–minute magic! real fast food! pasta vegetarian – 10 minute magic! pasta with cauliflower and herbs technique wokking it! why so many home cooks get it wrong sous–vide and the home vac perfect poultry poaching a chicken Anzac Day Anzac Day the food parcels from home basics — savoury béchamel (egg enriched suitable for soufflés) mayonnaise (lemon) basics — sweet crumble topping turns poached fruit into a miraculous dessert Pam Field’s Sponge the best ever! biscuits — sweet Anzac biscuits bread about bread tips and ideas milk bread a great way of using old and soured milk and utterly delicious new August 13, 2010 Jim Lahey’s and Tony Walsh’s fab bread Ann’s rye bread dense and delicious keeps perfectly for a week! new August 6, 2010 delicious toppings for open rye sandwiches classic ciabatta Brent Kemble–Beech gorgeous milk sour dough Rebecca Stubbs cakes cloud cake Ann Oliver’s best flourless chocolate torte traditional fruit cake gourmet fruit cake chunkier fruit less cake also great with cheese and coffee mandarin and almond cake (gluten free) Claudia Roden Kulich Russian Easter cake Strega cake the late Lucia Rosella’s favourite cake macaroons large and small, spectacular dessert cake Olive’s chestnut torte worth the effort Pam Field’s sponge fabulous!! Pashka Russian Easter cake simnell cake English Easter cake cheese making simple cow’s milk cheese crumbed and fried (vegetarian) desserts — hot puddings blackberry crumble good for other types of fruit orange and walnut steamed pudding Bessie Mortimer steamed jam pudding Eggs crispy fried egg the secret is …! new 30 July 2010 Faking it! perfect polenta white and yellow perfect cous cous you guessed it butter makes it better festivals & feasts christmas christmas overview baked ham turkey two ways with a beautiful stuffing plum pudding the Mistress’ own Olive’s fruitcake Olive’s gourmet fruitcake mainly fruit and nuts firm tangelo jelly a light alternative to the Christmas trifle easter easter general information fruit Buddha’s hands Buddha’s hands tips and history Buddha’s hands jam glacé Buddha’s hands Buddha’s hands ice cream figs figgy tips and ideas glacé figs Grandma Quinn Mille Feuille of fig glacé ginger and pistachio ice cream with fresh figs and pomegranate jelly figs and chocolate baked in filo, chocolate sauce figs and spice bread great with cheese for old and favourite fig recipes click here and even more recipes for figs www.willabrand.com lemons lemons tips and ideas lemon delicious pudding Fay Oliver lemon curd lemon curd soufflé gluten free when made with pure icing sugar pickled lemons (or limes) limes limes tips and ideas also refer to lemons lime ice cream with pistachio praline and citron makes a spectacular terrine mandarins mandarin and almond cake a twist on Claudia Roden’s (gluten free) mandarin glacé mangoes mango tips and ideas mango daiquiri Shirl the pearl’s mango and lime bavarian, raspberry jelly sponge fab dessert cake for 16 mango sorbet fast mangoes poached in passionfruit sauce hot and fast, see passionfruit butter! mango gelati fast and eggless! mango ice cream divine! mango and chilli sorbet with glacé chilli mango, prawn, corn and herb salad Thai mango and lime chutney passionfruit passionfruit tips and ideas passionfruit butter crepes passionfruit curd also see lemon curd soufflé same method different flavour passionfruit floating islands a bit of work but divine! passionfruit ice cream pears pears tips and ideas poaching pears hot poached pears with zabaglione an oldie but a goldie! pear green ginger and wild fennel paste great with cheese! pineapple apple and passionfruit jelly fresh pineapple and passionfruit plums (red) plum tips and ideas plum crumble oh yummy mummy (and fast and fabulous! plum jelly a show girl, also good with meat! poached plums pomegranates pomegranates tips and ideas persian pomegranate sorbet prickly pears prickly pear jelly (conserve) prickly pear sorbet quinces quince paste no waste, keeps indefinitely! jelly and gelatine tangelo jelly a light alternative to the Christmas trifle ice cream vanilla ice cream also see mango, limes and promise lots more recipes in the very near future passionfruit ice cream

Shanghai guide! click on the image!

Thermomix & MYCook
I have started including methods for both machines as many people seem to be curious. It is important to state that my Thermomix was purchased and I do not specifically endorse either machines. Both have flaws, but it must be said that MYCook after sales service is excellent.

if you are thinking of buying a Thermomix or MyCook we think you would be wise to wait a bit the new age Kenwood is revolutionary and we can’t wait to get our hands on one and put it through it’s paces click here to have a look. Pretty amazing!

Ann Oliver
food editor and publisher Galaxy Guides

tip — make life easier with either machine and use a jam funnel when you are adding ingredients to a running machine. Especially useful for liquids that splash!

mainly savoury

meat lamb slow cooked neck and shoulder of Hay Valley lamb lamb meatballs with pomegranate sauce and walnuts mushrooms mushrooms about mushrooms pine mushrooms with crisp pancetta, sage and pasta pine mushrooms mushroom soufflé mushroom ragu with polenta for perfect polenta click here mushroom frittata a toss of wild and cultivated mushrooms with fresh pasta nuts chestnuts sweet and savoury Barley risotto with chestnuts and prunes pasta and gnocchi gnocchi classic potato gnocchi new 16 July, 2010 pasta pasta dough perfect pasta vegetarian – 10 minute magic! pasta with cauliflower and herbs toss of pasta with wild mushrooms pasta sweet rose petal pasta pickling and preserving Buddha’s hands jam Buddha’s hands glac&#eacute; cauliflower mustard pickle Bessie Mortimer kumquats pickled sweet–sour and sweet olives black olives green olive oil judging picking the good oils lemons pickled limes pickled mango and lime chutney onions pickled Garth Oliver and the best polenta perfect polenta poultry poaching a chicken salads poultry salads chicken Marrakech interesting flavour profile chicken mayonnaise with cos and asparagus salads vegetarian pumpkin and mograbieheh tomato, mozzarella, basil KIS KIF, the best! watermelon, feta, sesame sauces hollandaise sauce seafood garfish garfish stuffed with fresh figs, almond and wild fennel crust mussels mussels tips and ideas Thai mussel salad green mussel curry with egg plant mille–Feuille of petit bouchon with fresh turmeric,celery and saffron spaghetti with petit bouchon, eggplant, chilli, peas and capsicum oysters oysters tips ideas and shucking natural oysters cooked oysters oysters kilpatrick Australia’s favourite oyster New Orleans potato and oyster soup our favourite! smoked oysters olatini a pure vodka martini with a lemon twist and an oyster natural Australian Southern Rocklobster recipes for rocklobster salmon smoking salmon simple and utterly divine! new 13 August, 2010 sardines harissa grilled sardines, with merquez, pine nuts and raisins Tony Carroll, Jolleys Boathouse oven baked sardines in macadamia crusts, Dennis Whetstone, Red Ochre, Adelaide South Australia vegetarian pasta vegetarian – 10 minute magic! pasta with cauliflower and herbs pumpkin fritters with a salad of cavolo nero, caulibroc and aubergine sensational vegetarian lunch for six simple cow’s milk cheese crumbed and fried (vegetarian) vegetables green green vegetables tips and ideas Pumpkin fritters with a salad of cavolo nero, caulibroc and aubergine sensational vegetarian lunch for six asparagus asparagus tips and ideas pumpkin Pumpkin fritters with a salad of cavolo nero, caulibroc and aubergine sensational vegetarian lunch for six sweet corn sweet corn tips and ideas oysters natural with corn and chilli salsa corn pancakes winter vegetables winter vegetables root vegetables and potatoes tips and recipes

if you are mad about cooking (and aren’t fooled by MASTER CHEF)
and live in Adelaide, South Australia food editor and publisher Ann Oliver has a cooking school click here for more information.
Private classes are also available 10 pax max! email Ann

oysters
South Australian oysters are magnificent at the moment, the best season, in fact we think we’ve had for years maybe because it is so cold??? click here

Smoked oysters we started smoking oysters to preserve any that hadn't been eaten that day, and guess what, we love them so much we are shucking and smoking. They are also fab when added to the wonderful New Orleans oyster soup
click here to go to the recipe

take a look at the improvements in home vac machines and draw attention to the food safety issues with vaccing and sous–vide preparation click here

new this week
September 3, 2010August 27, 2010

Simple and delicious and easy to make fresh cows’ milk cheese, crumbed and fried in great new season extra virgin olive oil it is a scrumptious vegetarian entrée click here

last week
Penelope’s Pumpkin
click here to jump straight to the recipe for
Pumpkin Fritters with Cavolo Nero, Eggplant and Caulibroc

August 20, 2010
10–minute magic, real fast food!
This is really fast and fabulous this is an amazing one–pot pasta click here

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Ann Oliver — email

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updated September 3, 2010 evening