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Saturday, 17 June 2017

Creamy Hazelnut Sauce and Spinach Agnolotti Pasta, with Pumpkin

Inspired by Sara Oteri's recipe in the 'Coles' Weeknights made Easy magazine...

Serves: 2 people



  • ½ cup (70 gms) x Hazelnuts
  • 2tbspns x Olive Oil
  • 3 x Garlic cloves, crushed
  • ½ cup x Parmesan Cheese, finely grated
  • Large pinch of Nutmeg
  • ¼ (300 gms) x Pumpkin - large dice and roasted
  • 300mls x cream, or combination of substitutes, eg: Philadelphia cream for cooking and Sour Cream
  • 300 gms x Ricotta and Spinach Agnolotti Pasta
  • 2 tbspns x Maple Syrup
  • Salt and Pepper


Preheat your oven to 180°C. Place the hazelnuts on a baking tray and bake for 8 minutes, or until golden. Place on a tea towel and rub the skins off. Set them aside. When cooled, coarsely chop them.

Dice your pumpkin into a 2 cms dice, splash them with olive oil, maple syrup and salt, then roast until soft.

Heat the rest of the oil in a deep-sided pan over medium heat. Add the garlic, and cook, stirring occasionally, for 1 minute. Add the hazelnuts, cream(s), parmesan, nutmeg and stir to combine. Add the roasted pumpkin, and stir to combine in the sauce. Season, and remove from the heat.

Cook the pasta in salted water until al dente. Drain. Add to the sauce and gently combine to coat the pasta. Season with black pepper and serve with a little extra parmesan.

Optional extra: 1 cup x European parsley, chopped.


Sunday, 4 June 2017

Spanish Chicken Bake

This recipe is created from the inspirational original in the June 2017 'Coles' magazine ... with thanks.

Serves: 2

Preparation: around 1½ hrs


  • 6 x Chicken thigh fillets
  • 2 x tspns dried oregano
  • 2 x tspns paprika
  • 3 x med. potatoes, quartered
  • 1 x red onion, cut into wedges
  • ½ x red capsicum, seeded, coarsely chopped
  • 1 x zucchini, halved lengthways, then sliced in thick diagonal pieces
  • ½ cup x kalamata olives, seeded
  • ½ cup x chicken stock

Optional: In this case, we added some Brussels Sprouts cooked in butter and garlic.


Pre-heat your oven to 200°C. Combine the chicken, paprika and oregano in a large bowl. Season well. Heat a large pan over medium heat and cook the chicken for 2 minutes on each side, or until golden brown, then transfer it to a baking tray/dish.

Add the potatoes to the pan and cook, tossing for 5 minutes, or until light golden. Arrange potatoes, onion, capsicum, zucchini, and olives around the chicken in the tray/dish. Pour the stock around the chicken. Season.

Bake for 35-40 mins, or until the chicken is cooked through, and the vegetables are tender. Serve immediately with some crunchy buttered bread.


Friday, 26 May 2017

Boiled Bacon and Vegetable (Main Course) Soup

Serves: - Serves 6-8 for Main Course, or, 10-12 for Entrée portions

Preparation: 2 hrs

  • 900gms (2lbs) x Bacon Collar, boned and tied, soaked in cold water for 24 hrs to remove excess salt
  • 1 x Bay Leaf
  • Sprig of fresh Thyme Leaves
  • 350gms (12ozs) x Button Onions - peeled
  • 3 x large Carrots cut into 2.5cms (1in) dice
  • 4 x Celery sticks, cut into 2.5cms (1in) pieces
  • 2-3 x large Potatoes – peeled and cut into 2.5 cms ( in) dice
  • 1 x large Swede (or two small Turnips) cut into 2.5cms (1in) dice
  • 25-50gms (1-2ozs) x Butter
  • Salt and Pepper
  • Chopped fresh Parsley to garnish (optional)


After you've soaked the Bacon in cold water, for 24 hrs, to remove excess salt, cover it with fresh cold water, in a large saucepan, and bring to the boil, then refresh under cold water again. Cover again with water, adding Bay Leaf and Thyme. Simmer for 1¼ hrs.

Add the vegetables, and continue to cook for another 45 mins. Once its cooked, for about 2 hrs, turn off and leave to rest, for 15 mins.

Remove the Bacon and either, slice it, or break it into pieces. Remove the Thyme and Bay Leaf from the stock. Add Butter and stir it in. Check for seasoning.

Present the meat in large bowls, and divide the vegetables, and stock.

Garnish with Parsley.


Sunday, 21 May 2017

Slow-cooked pork with Fennel and Apples

Re-posted recipe from , with thanks ...

Preparation: 1-1½ hrs


  • 1 tbspn x Sea Salt
  • 1 x Lemon - zested
  • 2 tspns x Fennel seeds
  • 2.4kg x Australian Pork Forequarter Boneless Roast
  • 2 x Fennel bulbs, trimmed, quartered
  • 1 x Garlic bulb, halved
  • 330ml x Apple cider
  • 3 x Pink Lady Apples, halved
  • Quantity of Steamed baby broccoli, to serve
  • Mashed Potato, to serve


Preheat oven to 230 C. Combine the sea salt, lemon zest, and fennel seeds, in a small bowl. Place the pork in a roasting pan. Rub the sea salt mixture over the rind and into the cuts. Roast for 30 mins or until rind begins to crackle.

Reduce heat to 150C. Arrange the fennel and garlic around the pork. Pour apple cider over fennel. Cover tightly with foil and roast for 1 hour. Remove the foil. Add the apple and roast for a further 30 mins.

Slice the pork and serve with fennel, apple, baby broccoli and mash.


Navel Orange Marmalade

Makes: approx. 2 ltrs of Marmalade

Preparation: 1¾ - 2 hrs + an overnight stand


  • 6-7 (1 kg) x med. Navel Oranges, scrubbed, halved lengthways, thinly sliced crossways
  • 8 cups x Water
  • 8 cups x White Sugar, (approximately)


Place sliced Oranges, and water, into a large metal cooker (I use a stainless steel stockpot). Put the lid on it and leave to stand overnight.

The next day, bring the water and oranges to the boil over medium heat. Reduce heat and simmer for 1 hour, or until the contents are reduced by about one-third.

Allow to cool slightly, then measure the mixture, and add 1 cup of sugar to cup of fruit. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring the marmalade to the boil. Then cook, skimming any scum from the surface with a large metal spoon, for 45 mins, or until setting point-wrinkle test is reached.

Spoon the marmalade into some pre-sterilised jars, and store it. It seems to get better - the longer its in the larder.


'Fresh' Herbs and Spices 2

Try clicking photos to enlarge them.

Plate 1. Fennel

Plate 2. Marjoram

Plate 4. Nutmeg

Plate 5. Oregano

Plate 6. Parsley

Plate 7. Rosemary

Plate 8. Saffron

Plate 10. Sorrel

Plate 11. Tarragon

Plate 12. Thyme

Plate 13. Turmeric

Plate 14. Vanilla

Plate 15. Watercress

See also: - Herbs and Spices 1 - a collection of commercial goods, and...

'Fresh' Herbs and Spices 1.


Saturday, 20 May 2017

'Fresh' Herbs and Spices 1

Try clicking photos to enlarge them.

Plate 1. Anise

Plate 2. Holy Basil

Plate 3. Sweet Basil

Plate 4. Bay Leaf

Plate 5. Cardamom

Plate 6. Cassia - Cinnamon

Plate 7. Cayenne Pepper

Plate 8. Chervil

Plate 9. Chickory

Plate 11. Galangal

Plate 12. Garlic Chives

Plate 13. Ginger

Plate 14. Horseradish

Plate 15. Lemongrass

See also: Herbs and Spices 1 - a collection of commercial goods, and ...

'Fresh' Herbs and Spices 2.


Friday, 19 May 2017

Everyday Vegetables 2

Try clicking photos to enlarge them.

Plate 1. Green Beans

Plate 2. Beetroot

Plate 3. Bell Peppers - Capsicum

Plate 4. Bok Choy

Plate 5. Celery

Plate 6. Cucumber

Plate 7. Garlic

Plate 8. Leeks

Plate 9. Onions

Plate 10. Parsnips

Plate 11. Green Peas

Plate 12. Pumpkin

Plate 13. Swede (Rutabaga)

Plate 14. Sweet Potatoes

Plate 15. Turnips

See Also: - Everyday Vegetables 1.