Brigitte Hafner

Brigitte Hafner

Duck cassoulet

Duck cassoulet.

One of the greatest dishes of the Languedoc is the cassoulet, a rich and hearty casserole of slowly cooked haricot beans with confit of goose or duck.

Cook | Brigitte Hafner | Sat Apr 05 04:32:08 EST 2014

Fish and shellfish soup with saffron and fennel

Bouillabaisse with fish, fennel, saffron and orange.

This is a kind of bouillabaisse - a robust and rustic soup of fish, crab, mussels and prawns, flavoured with orange, fennel and saffron.

Cook | Brigitte Hafner | Thu Apr 03 04:05:40 EST 2014

Egg pasta

You can roll out pasta dough by hand, using a rolling pin, but it's easier with a machine. I recommend a small pasta machine with a handle - it is all you need; the bigger ones aren't necessarily...

Cook | Brigitte Hafner | Thu Apr 25 16:38:14 EST 2013

Spaghetti with blue swimmer crab and prawns

Spaghetti with blue swimmer crab and prawns.

I have often asked an Italian chef why they cook something in a particular way and the answer clearly lies with their respect for tradition and cooking with passion and love.

Cook | Brigitte Hafner | Fri Nov 23 07:33:01 EST 2012

Barbecued marron with Thai green mango salad

Barbecued marron with green mango salad.

I like the mango in this salad to be just a little riper than the one favoured for a traditional Thai green mango salad, which is very tart and crunchy.

Cook | Brigitte Hafner | Tue Jan 24 08:04:05 EST 2012

Roasted duck salad

Roasted duck salad

Duck's robust flavour means it's great cooked in many styles: the Chinese barbecued duck with flavours of star anise, ginger and five spice is beautiful in a simple stir-fry.

Cook | Brigitte Hafner | Wed Oct 19 04:32:07 EST 2011

Sweet ricotta fritters

Sweet ricotta fritters

Adapted from an old Marcella Hazan recipe, this dessert is a classic Italian favourite. Be sure to eat them while they're hot.

Cook | Brigitte Hafner | Wed Oct 19 04:32:00 EST 2011

Quince frangipane tart

Quince frangipane tart.

I have experimented with various pastries - shortcrust, sweet shortcrust, blind-baked; some with almond meal that does not need pre-baking.

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

Haloumi with lemon and zaatar

Haloumi and baked mushrooms.

Haloumi is a firm, salty cheese made from sheep's, goat's or cow's milk. It has Middle Eastern and Mediterranean origins and is also made locally. It is usually eaten cooked.

Cook | Brigitte Hafner | Wed Oct 19 04:31:58 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 | Brigitte Hafner | Wed Oct 19 04:31:36 EST 2011

Iced lemon and ginger drink

Iced lemon and ginger drink.

This is an excellent recipe from food stylist Caroline Velik, who makes it as a refreshing treat on really hot days.

Cook | Brigitte Hafner | Wed Oct 19 04:31:35 EST 2011

Apple tart

Apple tart

This twist on a traditional apple tart is a perfect finish to a roasted autumnal feast.

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

Pomegranate salsa

Pomegranate salsa

This is one of my favourite dressings. I love it poured over grilled fish, barbecued chicken or quail - perhaps with some warm potatoes and baby spinach salad.

Cook | Brigitte Hafner | Wed Oct 19 04:31:50 EST 2011

Savoy cabbage with smoky bacon

Savoy cabbage with smoky bacon and and apple.

A superb accompaniment for pheasant and other game birds.

Cook | Brigitte Hafner | Wed Oct 19 04:31:37 EST 2011

Pot-roasted leg of lamb in red wine

Pot-roasted leg of lamb in red wine

Wonderfully comforting, simple, self-saucing, all-in-one-pot kind of dinner. The sort of thing that will tick away on the stove pretty much by itself, while filling the house with deliciously...

Cook | Brigitte Hafner | Wed Oct 19 04:31:37 EST 2011

Fish cooked with butter, lemongrass and ginger

Fish cooked with butter, lemongrass and ginger

A moist and delicious way of cooking fish.

Cook | Brigitte Hafner | Wed Oct 19 04:31:39 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 | Brigitte Hafner | Wed Oct 19 04:31:38 EST 2011

Chicken cooked with butter, white wine and porcini mushrooms

Chicken cooked with butter, white wine and porcini mushrooms

A nice way to cook chicken on the bone with aromatics and its own sauce.

Cook | Brigitte Hafner | Wed Oct 19 04:31:39 EST 2011

Pomegranate, feta, cucumber and mint salad

Pomegranate, feta, cucumber and mint salad.

This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour.

Cook | Brigitte Hafner | Wed Oct 19 04:31:50 EST 2011

Lamb with cinnamon, cardamom and quince

Lamb with cinnamon, cardamom and quince

A tagine of sorts - the quince marries well with this gently spiced sauce. I use whole spices, grind them using a mortar and pestle and don't worry about sieving.

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