I was vegetarian for most of my teens and twenties and I still love the diversity of plant-based dishes the world’s cuisines offer. Some of these recipes contain anchovies or optional meat ingredients, which you can simply omit. Vegetarian recipes are colourful, tasty, usually quick and easy and, as my carnivorous husband likes to say, they go so well with meat! Use these vegetarian dishes as a meal in themselves, an accompaniment to a meat dish, or a starting point for your own inspiration!
Nasi Goreng Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Sometimes you want to spend all day in the kitchen cooking up a storm; and sometimes you just want a quick and easy meal using what’s on hand. Either way it has to taste great, right? For the […]
Dhal Palak Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Dhal is my favourite part of any Indian meal. Sometimes written ‘dal’, it is a staple of Indian cooking, ranging from soupy to quite thick and made from any of a wide range of split dried beans, peas or […]
Spicy Slaw Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! This spicy coleslaw is a great way to liven up a simple poached chicken, steak or piece of grilled fish. It’s also delicious on a sandwich with a hard cheese (like cheddar) or a fried egg. I […]
Potato Salad with Pancetta Like potato salad with pancetta? You’ll love my online cooking class featuring the food of America’s Deep South! This potato salad with pancetta is my go-to dish for picnics, barbecues and any family gathering. It’s delicious with virtually everything, including veal schnitzel. For me, hard boiled eggs are a must in […]
Huevos Rancheros Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! Meaning eggs cooked rancher-style, huevos rancheros is a classic Mexican breakfast which, at its most basic, consists of fried eggs with a spicy tomato sauce and tortillas. It also often includes a bit of a fry-up that […]
Watercress Soup Like this recipe? You’ll love my online British cooking class! I love the pepperiness of watercress but picking the leaves for a salad can be quite tedious. You’ll need about 2 bunches for this watercress soup, but the beauty is there’s no picking required, you can use almost all of it, just discard […]
Chive Pull Aparts Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! These pull-aparts are simply a scone dough rolled up with a savoury filling. So, as with any scones, the trick is not to handle the dough any more than is necessary (see video below). Use any filling you […]
Pimientos de Padrón (Padron Peppers) Like this recipe? You’ll love my online Spanish cooking class! Looking for something different to get your next gatherings off to a great start? The darling of many fancy restaurants, Pimientos de Padrón (or Padron peppers) are plump little Spanish chillies grown near Queensland’s Sunshine Coast and they’re the easiest […]
Ricotta Stuffed Pasta Shells in Taleggio Sauce Join my food & wine tour to Italy to discover more Italian regional specialties! My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from recipe testing and a huge bunch of chives from a herb patch gone berserk. That’s how […]
Baked Vegetarian Kibbeh Like this recipe? You’ll love my online Lebanese cooking class! I love the classic torpedo-shaped kibbeh that often appear as part of Lebanese meze, but baked kibbeh (bil sanieh means ‘in the pan’) is much quicker to make and more popular as a family meal. Lakteen means ‘trick’ in Arabic and the […]
