These simple dishes have been trialled,eaten and approved by kids,making them perfect for less experienced cooks.
Fresh sweetcorn and spicy chorizo unite in this simple but satisfying frittata,which can be served for breakfast,lunch or dinner – or even taken to a picnic.
Chocolate and pumpkin seed biscuits,giant shells with eggplant,curry and mie goreng. Cook along with the kids and expand both of your recipe repertoires.
This recipe serves 4 as an entree.
This sweet and savoury tart combines silverbeet (or blettes as they are known in Provence) with currants and other sweet ingredients - sometimes with custard,sometimes finished with a lattice of pastry,sometimes with a double crust.
Leaf chicory is usually found in Italian greengrocers and in fresh food markets. Each stalk is about half a metre long,dark-green and has divided large leaves along the stem. American books often describe this vegetable as dandelion chicory.
The Italian families that settled in alpine Victoria brought with them some marvellous customs. This recipe was inspired by a visit to Patrizia and George Simone's restaurant Simone's of Bright. Patrizia picked what she described as wild spinach. I have never seen it before or since,although it has been known throughout Europe for hundreds of years. I used it to make a delicious pie,which I thought would be just as successful made with silverbeet.
Stephanie Alexander's newest cookbook ticks every feed-the-family box as befits the greatest recipe writer Australia has produced.
Irene Kuo,author of The Key to Chinese Cooking,helped me to understand this technique,which ensures that stir-fried chicken has a soft texture. It is nothing short of miraculous - and so simple.
I often buy a carton of buttermilk for a recipe but only need a little. I freeze it and when it is thawed it looks most unpromising - water with some solids on the bottom of the carton. Pour into a processor and give a short whiz.