- 1-2 hours
- Karen Martini
This recipe was inspired by Skye Gyngell's visit to the Melbourne Food and Wine Festival. It makes a lovely side, lunch or a simple midweek dinner.
Cook | Caroline Velik | Fri Apr 03 14:55:04 EST 2015
The perfect combination of strawberries and cream, with the tangy addition of good-quality yoghurt.
Cook | Caroline Velik | Tue Sep 10 15:59:13 EST 2013
Chipotle chillies in adobo are available at specialty stores and some supermarkets. They are a pantry staple if you like real Mexican food. For a non-vegetarian option, use a spicy chorizo.
Cook | Caroline Velik | Mon Feb 25 07:47:15 EST 2013
Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint.
Cook | Caroline Velik | Tue Feb 12 09:51:31 EST 2013
Muffins are a mainstay of school lunches, easy to make at the weekend for the coming week. Get the kids involved and use this recipe as a base, substituting different fruits to change the flavour.
Cook | Caroline Velik | Mon Feb 04 07:53:15 EST 2013
Plump, firm and delicious — what's not to love about this seasonal favourite?
Cook | Caroline Velik | Sun Nov 25 18:35:57 EST 2012
Herbs are a simple addition to any meal and provide lots of fresh flavour. And there's no excuse for not adding fresh herbs to cooking because so many varieties are available throughout the year.
Cook | Caroline Velik | Fri Nov 23 07:22:44 EST 2012
This homestyle sauce, made with pantry staples, has its origins in Naples.
Cook | Caroline Velik | Fri Nov 23 07:13:07 EST 2012
These caramels can be made with any type of sugar and butter, although the flavour is better with quality ingredients.
Cook | Caroline Velik | Wed Aug 29 09:55:17 EST 2012
Inspired by MasterChef contestant Alvin Quah's recipe, the caramel sauce for the pork belly is flavoured by the Chinese master stock.
Cook | Caroline Velik | Wed Aug 29 09:55:14 EST 2012
My childhood treat of caramel bananas gets a makeover, with the addition of a super-easy ice-cream and the bitter crunch of praline. Can you ever have too much caramel?
Cook | Caroline Velik | Wed Aug 29 09:55:11 EST 2012
Perfect with cheese or dolloped on sausages.
Cook | Caroline Velik | Wed Aug 08 10:44:57 EST 2012
Add some French lentils to a traditional onion soup for texture and finish off with zesty lemon and mint.
Cook | Caroline Velik | Wed Aug 08 10:37:17 EST 2012
Onions turn sweet and mellow after an hour in the oven.
Cook | Caroline Velik | Wed Aug 08 10:21:55 EST 2012
Skip making the pitas if you are short on time but trust me, once you've made them, you won't look back.
Cook | Caroline Velik | Wed Jul 18 16:19:21 EST 2012
This great burger with a hefty filling is inspired by a similarly delicious dish at Melbourne's Market Lane cafe.
Cook | Caroline Velik | Wed Jul 18 16:10:48 EST 2012
Use rump steak if you prefer, add mushrooms, or even a fried egg.
Cook | Caroline Velik | Wed Jul 18 16:10:51 EST 2012
One bite and you're hooked: spicy, crispy onion rings.
Cook | Caroline Velik | Mon Jul 16 17:15:49 EST 2012
This vegetarian braise is great for meat-free Mondays. Pearl couscous is larger than regular couscous and adds more texture.
Cook | Caroline Velik | Wed Jun 27 09:52:58 EST 2012
Tinned black beans simplify this version of chilli con carne. If you can't find these, soak dried beans overnight and add them to the pot with the beef, as they will need a longer cooking time.
Cook | Caroline Velik | Wed Jun 27 09:51:49 EST 2012