This is a wonderful fresh dish that is perfect for warm summer nights. The rolls can be assembled about an hour before serving but not much more than that – they are just so much nicer when fresh.
Because good vegetarian wontons are hard to find, I think it’s easier to make your own. These silky wontons are soft pillows floating in a rich broth. Delicious.
Protein is a structural component of all human cells. It is used by the body in enzyme function for membranes, and in transport of hormones and precursors for nucleic acids, vitamins and hormones.
This recipe makes enough for about 20 small tarts or 1 large tart. You may have some dough left over – if so, freeze it for later use.
This salad was inspired by a dish my friend Anita brought to a dinner party one night. It is light and fresh, and the fleshy pomegranate seeds just burst in your mouth. The colours are wonderful and the salad looks very festive.
Ponzu is an ingredient I can’t live without in the kitchen. It’s a Japanese light soy vinaigrette that is lovely by itself on steamed vegies and rice or used in a stock or dressing. There are some excellent commercial versions available or you can make your own. My favourite store-bought ponzu is the Spiral brand – I even pack a bottle in my suitcase when I travel!
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This is a basic recipe that lends itself to many variations (see below). You can make it lighter by adding more fresh tomatoes, or heavier and richer by adding more tomato paste and olive oil.
This is a punchy and super-easy dish that is popular in Asia, particularly China and Korea. Served cold, it is a taste sensation when offered as an accompaniment to a hot dish. The great thing about it is that you can make the sauce in advance and then, just before you are ready to serve, whip the tofu out of the fridge, pour the sauce over and voilà!
When I was growing up, we always had a big salad on the table for dinner, with this dressing, and it was always a fight to determine who got to drink the last remnants from the bottom of the salad bowl. My family calls the dressing ‘Erriba’ now after the place where my parents live in Tasmania’s highlands. I like to always have a big jar of it on hand to jazz up a salad or steamed greens. You can add other ingredients to change the flavour.
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