Cooks Column
Ingredients 300g chorizo (chopped) 1 onion (chopped) 1 clove garlic (chopped) 1 cup risotto rice 2 tblspn olive oil 3 cups stock 2 tspn oregano or Italian herbs 1 punnet of cherry tomatoes 300g parmesan cheese 30g butter 2 handfuls baby spinach leaves Method Pre-heat oven to 200ºC. In a
Cooks Column
This is an American recipe, so I have used a conversion chart to get the weights calculated. The cake is made in a “Bundt” tin, a hole in the middle. A large springform would work too. Instructions: Pre heat oven to 160 C Thoroughly grease a Bundt tin and set
Cooks Column
Use up some of the beautiful bounty of citrus fruits that are in season to make this delicious slice. It all comes together to then bake in layers. Serve with yoghurt, cream or ice cream or on its own. Preheat oven to 170c Ingredients: 4 eggs 1 cup of sugar
Cooks Column
As the weather warms up, our thoughts turn to salads. This one (brought to you by one of our other daughters) can be served hot or cold - delish either way. INGREDIENTS Pumpkin Pkt haloumi cheese Pitted olives Almond slivers or pine nuts Baby spinach leaves Salt and pepper to
Cooks Column
Don’t you love visitors that arrive bearing something they’ve baked for you to try? I hadn’t even met Erica, but she arrived at our door with a plate of her home-made cornbread. I had to admit that I knew nothing about cornbread, so after I’d taste
Cooks Column
Breakfast, brunch or a light dinner - Here’s a quick ‘n’ easy recipe with the option of being gluten-free: Cabbage and sweet potato fritters INGREDIENTS 2 cups shredded cabbage 1 cup grated sweet potato 1 small onion, finely chopped 2 large eggs 1/2 cup flour (or chickpea flour
Cooks Column
Meals on wheels Nic’s quickest snack for those who can’t wait till tea time Our youngest daughter arrived in a rush having pre-warned us that she’d cook us a light meal when she got here. I must say I was pretty darned hungry when she arrived and
Cooks Column
On leave One of our Cooks Corner team is on carers’ leave, so I hunted through her past contributions and thought you might feel like making her very yummy Spinach and Fetta Pie. Pauline’s Spinach and Fetta Pie Ingredients 3 leeks, peeled and sliced 2 bunches spinach (silverbeet or
Cooks Column
Rhubarb and lemon is a zesty combination, but you can substitute with other fruit, such as chopped apples or blueberries or a mix of fruit. The key to a light muffin is not over-mixing. Lumps and visible flour are okay. Ingredients 200 gm of fresh rhubarb chopped into 1 cm
Cooks Column
Another confession Since I wrote my ‘reveal all’ Cooks Column and confessed that I now have condescended to use carrots in my stir-fries, I’m quickly becoming a convert to frozen stir-fry vegetables. It’s certainly quick, doing away with the preparation of whatever vegetable you’re using and I
Cooks Column
Here is a slice recipe, courtesy of the Australian Women’s Weekly, that I’ve tested and trialled to share with you. Ingredients 250grms butter, chopped 430gm caster sugar 4 x eggs 225 gm plain flour 85grm moist coconut flakes (I used desiccated coconut) 2 x lemons zested and juiced
Cooks Column
Hummus means ‘chickpea’ in Arabic, and while different countries have their own take on this yummy dip, the one thing they all have in common is the use of chickpeas – either cooked or tinned. Ingredients 500g pumpkin, skin and seeds removed, chopped into chunks (save the seeds) 2 tablespoons of