Tuesday, June 15, 2021
Wednesday, June 2, 2021
Ah! The second half of my birthday sardines was cooked differently a day or so later. A friend thought from a photo of them that the olive oil was lemon juice, so this time I added lemon and orange juice and used cumin seeds instead of sumac. I ate this lot with potato and sweet potato baked with garlic, rosemary and olive oil. It wasn’t my birthday dinner but another delicious meal in Melbourne’s latest lockdown.
Well it was my birthday and for the second year in a row I was in lockdown and had to cancel my previously arranged dinner out with friends. So I had a lovely Zoom meeting with interstate friends (originally planned as pre-dinner event) and then wondered what to cook. Would it be fresh sardines or fresh tuna? This is what I went for on my birthday. I ate the sardines with potatoes roasted with olive oil, rosemary and whole garlic cloves.
Saturday, May 22, 2021
Saturday, May 8, 2021
Sunday, April 25, 2021
I hadn't really intended to write this recipe up. But I was talking to a friend when it was simmering and she wanted the recipe! The difference between this and the normal lentil soup that I make is that I used coriander instead of dill and I also added some ginger root. It is also a cheat's lentil soup in the sense that I didn't cook the lentils from scratch but used ready to use canned lentils from my pantry. If you want to use dry lentils, you will need to soak them and prepare them before adding the other ingredients. As I love the fresh taste of coriander, I really enjoyed this soup as a start to winter that has come to us in Melbourne in autumn. If coriander isn't to your taste, you can add the herb of your choice.
Tuesday, April 20, 2021
2 tbs tomato paste (without salt)
Bunch dill 15 gr
4 cloves of garlic
4 tsp crushed ginger root
375 gr ricotta
6 sheets lasagne pasta (type that does not require pre-cooking)