ORANGE AND ORANGE MARMALADE CAKE
Recipe and Image: KATHY PATERSON A butter cake perfect for icing. You can make a half quantity of the icing and just ice the top and sides of the cake, if you prefer. Decorate with orange slices and any extra slices can be eaten with the cake. Serves 8–10 200g butter 1 cup caster sugar […]
ROASTED PUMPKIN WITH ORANGE AND AJILLO
Recipe & Image: KATHY PATERSON Ajillo is the magic condiment used in dishes in the Spanish-speaking world. Ajillo gives a lift to many dishes so keep a jar in the fridge. It stores well. Serves 4 1kg pumpkin, skin on, cut into about 5cm wedges ½ cup orange juice 1 tsp ground cinnamon, or use […]
BAKED BRIE OR CAMEMBERT
Recipe & Image: KATHY PATERSON Serves 6 150g Brie or Camembert 1 tbsp runny honey a few fresh herb flowers or other edible flowers Preheat the oven to 180°C. Line a baking tray with baking paper. Place the unwrapped Brie or Camembert on the prepared tray. Score the top using a sharp knife then place […]
SIMPLY ROASTED PEARS
Recipe & Image: KATHY PATERSON I’ve never under-rated the pear — they sit among my favourite fruit, so you will often see me using pears in my recipes. The Packham pear would be my go-to pear, especially sliced onto my morning porridge, but there are many other worthy varieties too. Along with tomatoes and avocados, […]
GRILLED CHEESE, ONION AND FRESH PEAR TOASTIES
Recipe & Image: KATHY PATERSON In need of a little love? Make a glorious grilled cheese sandwich. Makes 2 15g butter, plus extra for buttering bread slices a dash of olive oil 1 medium onion, finely sliced 1 ripe but firm pear, quartered, cored and sliced sea salt and pepper ¾–1 cup coarsely grated cheese, […]
FRESH PEAR COBBLER
Recipe & Image: KATHY PATERSON Cobbler may be the best reason to turn on the oven. Its crisp yet short-textured topping is a family favourite. Ice cream essential! Serves 6 Pears 5–6 ripe pears juice of 1 small lemon 1 tbsp caster sugar Cobbler topping 1¼ cups plain flour 1½ tsp baking powder a […]
SALMON AND SAUERKRAUT COUSCOUS SALAD
Recipe & Images KATHY PATERSON The salmon and couscous can carry a tart lime dressing, and don’t be afraid to use salt as salt helps to counteract acidity. You can swap out the lime juice with the juice of a lemon for the dressing. I had wholemeal couscous in the pantry so used that, but […]
BO SSAM
Recipe & Images KATHY PATERSON A Korean pork dish, usually pork shoulder, cooked in spices then thinly sliced. Traditionally paired with shucked oysters, steamed short-grain rice, kimchi, quick pickles, a ginger and spring onion sauce and lettuce leaves. Cooking of the pork in this recipe is inspired by American chef David Chang and Australian chef […]
HOMEMADE PITA BREAD WITH FERMENTED PESTO
Recipe & Images KATHY PATERSON Pita bread is fun to make — you can roll your own dough then pop it on the barbecue hot plate to cook. I pulled this recipe from The Sunday Life magazine in the Melbourne Age many years ago — so long in fact that the paper is very discoloured. […]
