Fennel and Saffron Soup

One large fennel, diced into medium size pieces discard the core. Two waxy potatoes (Royal Blue), peeled and diced, a bit smaller than the fennel. 400g diced chicken thigh. Onion and garlic (4 or 5 cloves).

Sweat the onion, garlic and fennel. Should use olive oil but the first time we used gee which was very tasty.

Add chicken to brown. Add salt and plenty of pepper. Add potatoes and about 700ml of chicken stock. Add some saffron to the stock, a good pinch (1/4 tsp). Simmer for 40 minutes or so.

Serve with lots of chopped fennel fronds on top.

Result: Outstanding. Very tasty although it looks pale and simple. Would be excellent dinner party fare.

Ricotta Pie

adapted from Play School ...

300g fresh ricotta cheese
2 tbsp grated parmesan
3 eggs
fresh spinach (lots)
parsley, finely chopped
sage (2-3 leaves), finely chopped
nutmeg, tiny bit
cracked pepper

Cook spinach for 2 mins in microwave. Drain and squeeze out most of the water. Beat eggs lightly in large bowl. Add all the other ingredients and beat with a whisk until fairly smooth. Oil a pie dish. Pour in mixture. Cook for about 35 mins at 160 fan bake.

Result: 5. Like a frittata, but much easier. Tastier than quiche.
Preparation: Dead easy, about 10 mins.

Lentil Salad(s)

The basic salad was puy lentils, diced carrot, celery and onion.  Bring to boil in a large pot of boiling water.  Add bay leaves and some salt.  Simmer for 20 minutes, the lentils should still have some bite.

Once drained add some chopped red capsicum.

This was dressed with olive oil, red wine vinegar and lemon juice.  While still warm two cubes of frozen bail puree were added, they added a great taste, some sort of fresh herb was needed.

This was quite sensational.

Since there was so much (one cup of lentils made heaps!) the remainder was rebirthed the following night by combinig with very small pasta (risoni style).  Added cinnamon, sweet paprika, sumac and sultanas.  Added more lemon juice.

Result was a 5.  Definately make again.

Roast Brussels Sprouts with Dukkah

From Karen Martini:

1 tbsp oil
15 brussels sprouts, trimmed and scored with a cross on the bottom.
1 tbsp honey
2 tbsp dukkah
2 tbsp hummus

Preheat oven to 180 degrees fan-forced (200 degrees conventional).
Heat oil in medium baking tray. Add sprouts, season with salt and pepper and roast for 35 mins, shaking tray occasionally, until they are tender and leaves curl back. Remove from oven and drizzle with honey while sprouts are hot. Toss in half the dukkah. Spread hummus on a serving plate, pile on sprouts, sprinkle with remaining dukkah and serve.

Result: 5. Dinner party quality.
Preparation: easy

Salt & Pepper Tofu

Refer to Ken Hom's recipe. Make with about 1/2 tsp salt, and 2 tsp szechwan pepper, 1 tsp black pepper, 1 tsp sugar. Fine without the chilli.

Rather than just tofu, also fry up (separately), small cubes of: eggplant, red capsicum, green capsicum, green beans. Serve with rice, topped with spring onion.

Result: 5. Would be good as part of a fancy meal, not as the only thing.
Preparation: very quick and easy (about 25 mins).

Quick Garlic Prawns

Green prawns. Marinate in crushed garlic, jar chilli and lime juice for about 20 mins. Quickly cook in non-stick pan and serve with noodles.

Result: 4
Preparation: quick

Topside Roast

Piece of topside roast. Rub with mustard and garlic and worstershire sauce. Bake on fan grill 180 degrees with probe to 70. Rest for 15 mins.

Slice thinly. Serve with roast veges.

Also then excellent for lunches with mustard, cheese and fresh lettuce, and in Asian-style soup with chicken stock base, cinnamon, mushrooms, random green stuff.

Result: 4
Preparation: easy