Recipes Archives - Page 3 of 4 - Elizabeth Peddey School of Cookery and Gastronomy
A celebration of the art and practice of cooking and eating good food.
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Recipes

Cucumber and Chive Salad
Cucumber and Chive Salad

Recipe By: David, Elizabeth; Summer Cooking The farmers’ markets in early march are full of the most wonderful produce including multiple varieties of everything.  Last Saturday at Veg Out, St Kilda, I discovered at least 3 varieties of cucumber I have never seen before.  This salad...

Sautee of Flowering Kale

Flowering kale is delicious and only needs to be lightly cooked.  It looks similar to broccolini. Broccolini can be used when flowering kale is unavailable.

Risotto of Nettles and Mushrooms

Risotto originates from La Cucina Povera (peasant cooking) of northern Italy.  I love it for its deliciousness, simplicity, and unpretentiousness.  

All you need is two pots and a wooden spoon or as Marco Pierre White recently suggested on Australian Master Chef - a large silicone spatula which makes light work of stirring.

I prefer to use the Ferron brand of Nano Vialone rice.  It absorbs the flavours of the ingredients and produces a creamy, gentle texture with every grain of rice retaining its shape.

Anyone who can pay attention for 30 minutes can make risotto - you do not have to be an experienced cook.

Lemon Curd

English Lemon Curd The easiest way to make Lemon Curd is using a double boiler.  If you do not possess one, you can readily construct one by fitting a heat proof bowl onto a saucepan.  The water level should be adjusted to simmer just below the...

Seasonal Fruit and Nuts

A platter of seasonal nuts and fruits is a success at any dinner table. It doesn't take any real effort other than in the shopping and selection of produce. Arrange the fruits and nuts on a platter or tray, provide nut crackers and...

Poulet en Cocotte
Poulet en Cocotte is essentially an aromatic dish of chicken and vegetables cooked in liquid. A traditional French dish, it was said to have been prepared on a Sunday by the subjects of the much loved, good King Henry of Navarre.
Rough Chopped Fresh Tomato Sauce for Pasta

Late February - early March heralds the annual Tomato Day for the Peddey family and their friends.  Over a weekend we process about 200kg of tomatoes in their prime.  

Omelette Fine Herbes

The food we choose to prepare for ourselves and for our friends and family can be encased in all manner of messages and meaning.  The world of subtlety as Elizabeth David once observed can be infused into the serving of a dish of eggs.  As she points out no one alludes to this more eloquently than Gertrude Stein. 

Baked Apricots (Abricots au Four)
These fruit are delicious eaten warm or cold. An old fashioned way to serve is serve hot apricots with French toast made with slices of bread steeped in milk, then in beaten egg, fried in butter and sprinkled with sugar!