Good Food - Bridgitte Hafner

Bridgitte Hafner

Tagliatelle with veal and pea ragu

Tagliatelle with veal and pea ragu

The sauce can be made a day or two ahead, then gently reheat. If using fresh peas, either pod them yourself or use ones that have been freshly podded, as they quickly become mealy.

Cook | Bridgitte Hafner | Wed Oct 19 04:32:02 EST 2011

Pot-roasted pigeons in red wine

Pot-roasted pigeons in red wine

Italian influenced pot roast pigeon.

Cook | Bridgitte Hafner | Wed Oct 19 04:32:02 EST 2011

Roasted figs with brandy and mascarpone cream ripe figs

Roasted figs with brandy and mascarpone cream ripe figs

Italian desert to finish your Italian feast

Cook | Bridgitte Hafner | Wed Oct 19 04:32:04 EST 2011

Gratinated fennel

Gratinated fennel

This can be served hot or cold as antipasto.

Cook | Bridgitte Hafner | Wed Oct 19 04:32:03 EST 2011

Penne with tuna and tomato sauce

Penne with tomato sauce and tuna.

Money's tight, but that doesn't mean that your belly needs to be empty. This is a cheap and easy meal for everyone to enjoy.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:44 EST 2011

Almond tart with frangipan and Vin Santo prunes

Almond tart with frangipan and Vin Santo prunes

Ginette Falvo bakes exquisite Italian cakes, biscuits and nougat for me at the Gertrude Street Enoteca, and this is her recipe.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:53 EST 2011

Prue's blueberry bake

Prue's blueberry bake

A great summer cake, light and full of seasonal fruit. The recipe is a breeze to whip up and also works well with mulberries or raspberries.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:38 EST 2011

Toblerone chocolate mousse

Toblerone chocolate mousse

Everyone needs a chocolate hit to help with study.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:46 EST 2011

Green olive and almond tapenade

Green olive and almond tapenade

Delicious spread on crusty bread or as an accompaniment to grilled chicken.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:55 EST 2011

Veal scaloppine with zucchini and potatoes

Veal scaloppine with zucchini and potatoes

I always keep stock of favourite ingredients such as soy, oyster sauce, palm sugar and peanut oil. Then all you need to pick up is a few greens, some fresh ginger and either beef, chicken or whatever...

Cook | Bridgitte Hafner | Wed Oct 19 04:31:59 EST 2011

Beef stir-fry with shiitake mushrooms

Beef stir-fry with shiitake mushrooms

This is a great flavour combination but it also works really well with chicken instead of beef. If Asian mushrooms are unavailable try asparagus, baby corn or sugar snap peas.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:58 EST 2011

Warm duck salad with sweet and sour pomegranate sauce

Warm duck salad with sweet and sour pomegranate sauce

A ruby red, leathery case holds a parcel of little jewels, the pretty translucent rosy-coloured seeds

Cook | Bridgitte Hafner | Wed Oct 19 04:31:51 EST 2011

Pan-fried flounder with brown butter

Pan-fried flounder with brown butter

This dish is a bit of a classic; the combination of nutty brown butter, lemon and parsley is great, and the almonds give it texture.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:49 EST 2011

Skate

Skate

I love this incredibly simple way of cooking skate. As with any dish of so few ingredients, use the best you can - in this case, the freshest skate and first-rate olive oil and salt.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:48 EST 2011

Cuttlefish with tomatoes and peas

Cuttlefish with tomatoes and peas

Cuttlefish is often mistaken for calamari or squid, and while they are all closely related, each has its own characteristics.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:47 EST 2011

Laksa

Laksa

Rich, spicy and tangy coconut broth - I think everybody loves a laksa, and it's easy for vegetarians; just omit the chicken and add tofu.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:42 EST 2011

Zhug

Zhug

A beautiful, exotic and fiery Yemeni relish that I love with roasted and grilled meats or seafood. It works particularly well with pork chops - though the Yemenis might not think so!

Cook | Bridgitte Hafner | Wed Oct 19 04:31:42 EST 2011

Thai chilli jam

Thai chilli jam

Hot and tangy, this is great tossed in a green mango and cucumber salad or served with grilled calamari and fish.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:41 EST 2011

Panini with ricotta, basil, tomatoes and pinenuts

Panini with ricotta, basil, tomatoes and pinenuts

A great summer sandwich for the beach or a picnic.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:36 EST 2011

Refreshing potato salad

Refreshing potato salad

The key to this salad is to dress the potatoes while they are still warm, as they will absorb the flavours and taste better.

Cook | Bridgitte Hafner | Wed Oct 19 04:31:34 EST 2011