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Ingredients Archives: extra virgin olive oil

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A Simple Breakfast Salad

The Monday Morning Cooking Club Kitchen Brunch A perfect salad for breakfast or brunch. Fresh, healthy, do-ahead. And yum. The most important step in this recipe is the tasting and seasoning at the end. Serve the salad as part of a breakfast or brunch buffet; it goes perfectly with sourdough bread rolls and a mound […]

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Merelyn’s White Soup

. . . That’s Slightly Green! So here’s the story. I like to walk through the fruit and veg shop and choose a colour for my soup.  It could’ve been red (tomato, capsicum, chilli…) or green (zucchini, pea, mint…). But today it’s white. With a tinge of green. I’ve picked all my favourite ‘white’ veggies, added […]

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Monday Morning Cooking Club Minestrone

Minestrone Our Way – Quick Prep, Slow Cooked, Super Delicious, Really Simple We’ve fallen in love with this minestrone. It is such a simple recipe – but the long cooking time provides a beautiful richness and depth of flavour. If it is too thick towards the end of cooking, add some more water. If you […]

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Crisp Skinned Barramundi with Peperonata Agrodolce

A Recipe and Video from The Feast Goes On This recipe is a lovely combination of capsicum (peppers), onion with salty capers, sweet raisins with a slightly acidic dressing. It goes well as part of an anti pasto plate or as a simple entree (appetizer) on some well toasted sourdough bread. The recipe comes to […]

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Tuna Tagine

Monday Morning Cooking Club showcases Zoe and Adam Milgrom This is a wonderful recipe from Zoe and Adam, a young couple from Melbourne who really know their food. The are featured in The Feast Goes On where they share a delightful and unique red cabbage slaw which (we have no doubt!) will grace many tables in the coming […]

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Cholent

Every Jewish community around the world has its own version of Cholent. It’s the perfect slow cooked meal for the Sabbath, a hearty mix of meat, marrow, barley and beans prepared before the start of the Sabbath. This is my family’s cholent, one that reminds me of my family and long, slow Saturday lunches. I […]