Showing posts from May, 2021

Chicken broth with greens

Today was Noosa Farmers Market Day and Johanna introduced us to her favourite stalls. Noosa is one of those markets that has a vibe. It is more than a row of stalls, it generates a local community feeling that  encourages people to slow down and make a morning of it, rather than get in and out to 'get the job done.' It's not quite Mullumbimby but it's good. We spent a few hours around the beach and after some exercise in the ocean we opted for a carby lunch, so on the way back the van we agreed something light and fresh was the go. We had enough other stuff to put together this broth, using mostly produce we'd picked up at the farmers market.  Servings 2 Equipment Chopping board and knife pot for broth pan for frying ladle for serving and tongs for stirring noodles Ingredients 3x stock cubes (we used some freeze dried 'bombs' from the market) 1x sachet of instant miso soup (if I had it I would have used a table spoon of miso paste) Splash of soy sauce peanut

Chicken and mushroom risotto with green capsicum and Sicilian olives

When Maria suggested risotto for dinner tonight I felt bored with the flavour combination that has become my default. So I tried a new set of flavours and very happy with the end result. We were cooking for 4 tonight but obviously halve the quantities for 2. A keeper for sure. Servings 4 Time Time to chop and prepare ingredients, then ~ ½ hour cooking time. Equipment (main) Deep pan Large saucepan (for stock) Chopping boards and knife Spatula and wooden spoon (I find I use two stirrers with risotto because the rice tends to stick.) Grater for parmesan \ Strainer for olives Ingredients olive oil 1x leek, chopped 1x green capsicum, chopped 1½  cup arborio rice cup of cheap wine wine chicken stock, ~700ml (2 x cubes) 5x free range chicken thighs 6x medium size handful of Swiss brown mushrooms, chopped 1x jar of pitted Sicilian olives 1x cup of chopped parsley parmesan, small pile grated (for a bit of punch) butter, 2 x knobs (for creaminess) pepper to taste Method Cooking risotto requires

Fettuccine alla matriciana

When we first moved to the northern suburbs of Melbourne in the mid 80s, we fell in love with Lygon St. The seemingly endless rows of restaurants seemed to offer a boundless supply of Italian cuisine options. But the one that became our family go-to was a trattoria called Papa Ginos that was opened back in 1973 and is still run by the same family that started it. Papa Ginos is known for its generous portions and informality ... at the time we lived on a tight budget so it suited us just fine. I took friends there and we sat in the dim light feasting on good food and wine without the expensive tab. And whenever we found ourselves with the privilege of eating out in those early days, we'd gravitate back to the complementary bowls of bread and more-than-enough entree size bowls of hearty deliciousness. The first dish I ever ordered there was fettuccine alla matriciana. I loved it so much that for many years, whenever we were lucky enough to be dining out in an Italian restaurant, the

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