Recipes

Moroccan Vegetable Stew with Minty Couscous

From Bowl Food Serves 4 Ingredients: 2 tbsp Olive oil 1 onion, finely chopped 3 cloves garlic, finely chopped 1 tsp ground ginger 1 tsp

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Flourless Chocolate Brownies with Hot Chocolate Sauce

From Nigella Express by Nigella Lawson Serves 16 (squares) Ingredients: For the Brownies 225 gms dark chocolate (minimum 70% cocoa solids) 225 gms butter 2

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Almond, Hazelnut and Apple cake with Almond Crunch Topping

From www.taste.com.au This recipe hails from Brioche cafe in Balmain. The original recipe is from ‘Gluten Free and Easy’ by Robyn Russell. Serves 8 Ingredients:

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Onion and Apple Tart

From 100 Perfect Pairings by Jill Silverman Hough Serves 6 to 8 Ingredients: 4 tbsp unsalted butter 2 onions (about 500gms), halved lengthwise and thinly

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Tagliatelle alla Trapanese

From Jamie’s Italy by Jamie Oliver Serves 4 Ingredients: 455gms dried tagliatelle sea salt and freshly ground black pepper 150gms almonds, skins on or off

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Oeufs de Caille sur son nid de Roquette

(Quail Eggs in a Nest of Rocket/Arugula) From La Marmite (http://www.easy-french-food.com/easter-dinner-menu.html) Serves 4 Ingredients: 2 dozen quail eggs 115 gms thinly sliced dry cured ham

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Butterflied Leg of Lamb with Bay Leaves and Balsamic Vinegar

From Nigellissima by Nigella Lawson Serves 8 Ingredients: 1.5kg (approx.) boned and butterflied leg of lamb 6 fresh bay leaves, snipped plus whole leaves (optional)

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Roasted Roots with Herbs

From Delia Smith’s Winter Collection by Delia Smith Serves 4 Ingredients: ½ swede (about 150 gms), cut into 2.5 cm wedges 4 small whole carrots

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Mousse au Chocolat

From Living the Sweet Life in Paris by David Lebovitz in turn adapted from Mastering the Art of French Cooking by Julia Child. Serves 6-8

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