Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Goodness from Bill’s in Sydney
A delicious snack, filling and comforting, for a day when you are snuggled up on the couch reading a book, or perhaps before you rush off to the next football game. They are great for breakfast or brunch too.
A comforting dish as the weather turns cooler
The bitter tang of Belgium Endive is a wonderful contrast to our normal fare. Today, it is partially cooked on a pan and then finished in the oven with a creamy cheesy breadcrumb topping.
This is an ideal dish to prepare ahead. Get it ready to pop into the oven, then it is a quick dish for lunches or a quick dinner side dish.
Guaranteed to relax you.
Take one book, a wedge of gorgonzola, some figs if you have them, some walnuts and celery stalks. Continue reading “A Gorgonzola Snack”
Fresh Mozzarella balls, tomatoes, basil, olive oil and pomegranate are always a perfect combination.
There is a great salad that I make which consists of torn mozzarella balls, olive oil, pomegranate molasses, tomatoes, cucumber, pomegranate seeds when I can get them. It is easy, quick and very satisfying and it more often than not will form a complete meal for me. This is a twist on that salad.
Take two rather old fashioned ingredients – mascarpone and gorgonzola – and combine.
I do love cheese. The more French, the more piquant, the smellier even, the better.
This is a recipe that I first made so many years ago, I thought it had gone out of fashion. But a quick search of the web shows that it is still very popular.
While it is interesting, here we prefer our cheeses as they are. My most favourite way of eating this dish is in front of the TV at night with some tart fruit and cheese crackers. Or a little for breakfast covered with juicy passionfruit.
I remember when I used to use mascarpone much more that I do these days. It was around the time it was just making inroads into Australia, becoming fashionable and appearing in cooking magazines. I would travel 30 minutes to buy a container from the only place that stocked it. Then I moved to Sydney and found that not only was mascarpone available in the local supermarket, there were a range of brands to choose from. Truly, I thought that I had reached cheese heaven.
10 minutes and this salad is done.
Are you like me? Hate those 6pm meetings that are catered? Few vegetarian options except for chips and other deep fried snacks. I have one of those meetings tonight, but thankfully I have it licked.
Around 4pm I stopped work and made this salad. It is Nigel Slater’s originally, but I have adopted it as my own over time. I do love his way with vegetables. Simple.
You might also like to browse our Fennel recipes here and here, and our Salad recipes here and here. We particularly like Fennel on the BBQ, and Fennel and Fresh Prune Salad. Browse the Mozzarella recipes here. Be inspired by our Spring recipes here and here.
Another warm day, and cooking on the BBQ seems like a good idea. It is quite easy to cook these pastries in a covered BBQ.
Another warm day, and cooking on the BBQ seems like a good idea. It is quite easy to cook these asparagus pastries in a covered BBQ. But it does need good quality asparagus – stringy stalks spoil the experience. You can, of course, cook these in the oven as well, at about 200C.
Sometimes, only a pizza will do.
Sometimes, only a pizza will do. Sometimes the comfort of carbs and the take-away feel are the things that are required. When such attacks come, make a pizza. For ease, make it in a covered BBQ, such as a Weber Q.
You might also like to try other Vegetarian BBQ Recipes. You can browse them here. They include Hot Tomato Salad, Garlicky Eggplant with Feta, and Asparagus in Pastry. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Spring recipes here and here.
BBQs are great, even in Winter.
Beautiful wintery days continue, clear skies, sunshine, happy moods. And it is perfect for weekend cooking on the BBQ in a no-fuss, not too much washing up, sort of a way.
Use baby carrots or normal carrots for this dish. Best cooked in a foil tray to minimise dishes and washing up, you could also cook it directly on a BBQ hot plate.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon. You can also browse the complete BBQ Series of recipes. Find inspiration in our Winter recipes here and here. Continue reading “BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas”
An outstanding marriage of textures.
This is an unusual recipe, using raw halloumi. It might be quite a surprise to find that fresh, uncooked halloumi partners very well with watermelon.
You might also like to try Haloumi and Orange Salad, Jerusalem Artichokes with Haloumi, or Haloumi Pizza. You can find watermelon salads here. Or browse our Haloumi recipes here and here, or our Salad recipes here and here. Find inspiration in our Summer recipes here and here.