Pork Chop with White Wine Sauce / Tostone Tostada with Stewed Chicken & Parsnip Hot Sauce / Norwegian Fish Pudding

Blog Post & Recipe: Pork Chop with White Wine Sauce

A creamy, white wine sauce is perfect with either chicken or pork – the white meats are delicate enough to let the nuances of white wine shine through.

Blog Post & Recipe: Tostone Tostada with Stewed Chicken and Parsnip Hot Sauce

This one is almost like a crostini or toastada but it uses a fried plantain as the vessel for the delicious stewed chicken and hot sauce. Oh and the secret ingredient in the hot sauce? Parsnip.

Blog Post & Recipe: Fish Pudding for Fearless Flyers

Exhausted from a day’s snowy recreation, Norwegians no doubt repaired to their homes for a hearty helping of fish pudding. Should you wish to make this signature Nordic dish part of your après-ski, this recipe, which appears in The Ann Arbor Cookbook
(1899), should leave you feeling stuffed to the gills.

Norwegian Fish Pudding

Gaji Bokkeum (Stir-fried Eggplants) / Battered Fish / Parsnip & Cocoa Nib Cake

Recipe: Gaji Bokkeum (Stir-fried Eggplants)

Here, the eggplants are stir fried with simple seasonings, and the gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.

Article & Recipe: How to cook perfect battered fish

I rapidly graduated to the haddock, when it dawned on me that, with fish and chips, the fish, if fresh and well-cooked, is largely irrelevant, a mere supporting actor to the star of the show, its crispy coating.

Blog Post & Recipe: Parsnip and cocoa nib cake

To further feed the cliche, creating cake of a parsnip inclination turns out to be as simple as taking your favourite banana bread or cake recipe and substituting an equal amount of mashed parsnip for the banana component.

Roasted Ruby Fruits / Savoy Cabbage Rolls with Golden Chanterelle & Brown Rice Filling & Cranberry Sauce / Meat-Free Barbecue Ideas

Blog Post & Recipe: Roasted Ruby Fruits (this blog has a weirdly huge header. Scroll down)

Like a lot of our [Australian] native fruits the Rosella is under utilised despite it's deliciousness ...

A bunch of lovely red rhubarb- I know there are green varieties, but I think the red is prettier
A punnet or two of strawberries
A handful of raspberries
A cup of Rosella petals

Blog Post & Recipe: Savoy cabbage rolls with golden chanterelle and brown rice filling and cranberry sauce

Together with brown rice I've used dried golden chanterelles, those beautiful mushrooms you would see at every market stall in Finland around August ... I've flavoured the filling with some of those beautiful herbs I got from the garden - thyme, rosemary and oregano, but you could use any dry or fresh herbs you have available.

Blog Post & Recipes: Meat-free barbecues

A meat-free barbecue will seem a gloomy prospect to many. After all, it is hard to muster much enthusiasm for the average veggie burger – so grey and miserable that it resembles nothing more than a slice of Wednesday ... The essential point is not to try to replicate meaty barbecue favourites such as burgers and sausages ... and instead attempt a different way of cooking altogether.

Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses ... tamarind seitan kebabs ... smoky miso tofu ... roasted parsnips with caper vinaigrette ... miniature napoleons with aubergine creme

Fried Rice with Fried Egg / Roasted Parsnips / Classic Potato Gratin

Blog Post & Recipe: fried-rice served with fried egg

I am programed to like my "fried-rice" cooked very moist and soft just like my mum's.

Blog Post & Recipe: roasted parsnips

Roast it with a little citrus juice, honey and a couple of spices, and watch the parsnips come alive.

Blog Post & Recipe: Marvelous, golden

The onion sweetens the cream slightly, and the anchovies mitigates all with a profound salinity. Eaten the next morning, warmed moderately with a poached egg and a salad of the most peppery, bitterest greens you can find, it's exceptional.

Classic Potato Gratin

Creamed Parsnips with Roasted Winter Vegetables & Walnuts / Mashed Potato Pizza Dough / Nian Gao

Recipe: Jane Baxter's creamed parsnips with roasted winter vegetables and walnuts recipe

The parsnip also works well as a dip, while the dressing is fab on ­summer veg – try fennel or green beans.

Blog Post & Recipe: Pizza for the Working Woman

The recipe for pizza dough came from Maybelle’s Mom. It had wholemeal flour, wheat germ and mashed potato.

Wholemeal Mashed Potato Pizza Dough

Blog Post & Recipe: Nian Gao (tikoy), a Chinese New Year tradition

Nian gao is made with glutinous rice flour, sometimes steamed and, at other times, cooked in a pan and stirred until thick. It may be savory or sweetened. How it is served varies from region to region. It may simply be pan fried, stir fried with meat and vegetables, dropped into soups or made into a pudding.

Eggnog / Stuffed Squash / Cooking Parsnips

Blog Post & Recipe: Recipe Review: Homemade Eggnog

A fresh-tasting blend of cold milk, cream and eggs seasoned with sugar, vanilla and nutmeg and spiked with dark, rich liquor, homemade eggnog is a far cry from the cloying, chemical-laden stuff that comes from cartons.

Blog Post & Recipe: Stuffed Squash

Stuffed squash is really just a poshed up baked potato. But love filling the squash with leftovers, odds and ends from the vegebox, the end of a loaf of bread toasted and made into breadcrumbs, some slightly hardened cheese of lone slice of bacon .

Blog Post & Recipes: The unparalleled parsnip

There seems to be no end to the versatility of the parsnip. What's your favourite recipe?

I think roasting them, probably in oil, although I have a penchant for beef dripping or duck fat, brings out the best in a parsnip, and unlike the potato, there's not need for pre-boiling.

Swiss Carrot Roll / Roasted Parsnips / Seeded Flatbread

Blog Post & Recipes: A Christmas carrot recipe

Swiss roll of Savoy cabbage and carrot

What are your feelings on carrots at Christmas? A must-have, and if so, how do you use them?

Blog Post & Recipe: Roasted Parsnips

Recently I had the pleasure of attending a fabulous class, taught by and in the home of local cooking maestra Evie Lieb. In the class we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter.

Blog Post & Recipe: Seeded Flatbread Recipe

The flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.

Onion Rings. Sourdough Starter. Parsnip & Cauliflower Mash.

Blog Post: Simple Sourdough Starter

For those who want to capture and grow your own yeast to make bread [...] or for anyone who simply wants to make delicious bread at home [...] here's how to do get a starter going and do it fast.

Blog Post & Recipe: Baked Onion Rings

Hats off to Everyday Food! They've cracked the code on a healthier version of onion rings that tastes every bit as good as the deep-fried rings we remember from childhood.

Blog Post & Recipe: inspiration everywhere

A few weeks ago when I was in Adelaide for work, a taxi driver told me the secret to amazing scrambelled eggs. Just stir through a heap of feta when you start to cook the eggs so it melts though as they cook. [...] When I quizzed [my hairdresser] Graeme about his signature dish he said that his latest favourite thing was parsnip and cauliflower mash simmered in chicken stock and finished with lashings of sour cream.

parsnip & cauliflower mash

PB & J Shortbread Sandwiches. Soup.

Recipe: PB & J shortbread sandwiches



Recipes: 12 sensational soup recipes

Beetroot and apple bortsch ... Cauliflower and parmesan soup ... Celeriac soup with cobnuts ... Cream of fennel soup ... Jerusalem artichoke soup ... Parsnip soup with chestnuts and mixed herb pesto ... Pea and ham soup ... Pumpkin soup with chermoula ... Savoy cabbage and white bean soup ... Spiced carrot and butternut squash soup.

Fish. Chopping herbs. Pesto. Honeyed lamb. Parsnips. Cafes.

Article: How to check for doneness.
... when you're cooking fish.

Let your left hand go limp. Now use your right forefinger to press into the flesh between your left thumb and forefinger; you should find the flesh soft and easy to dent. This is what rare fish feels like.

Article: How to chop fresh herbs.

Make sure your cutting board is clean before you chop anything. Herbs can absorb "off" flavors from remnants on the board, and hard ingredients, like chunks of peppercorns or seed spices, can damage the fine edge on knives.

Article/Recipe: How to make pesto like an Italian Grandmother.

Recipe: Honeyed lamb with rhubarb salsa.

Article: Backyard Baristas.

In spite of the perky, patronising tone ("just look for the cool kids sitting on padded milk crates ..." etc), this is an interesting article about people who set up "shoestring cafes" in Melbourne's old milk bars and homes.

Article/Recipe: Burke's Backyard archives: Parsnips.

Baked parsnips ... Parsnip soufflé ... Parsnip Soup ... Parsnip Chips ... Andrew's Roast Parsnips.

Andrew Cox wrote to Burke's Backyard saying that as a child he was forced to eat parsnips, and he hated them. However, three years ago he discovered that if you roast parsnips under a leg of lamb they taste entirely different. Andrew invited Don over for dinner with his family. He served a lamb roast, complete with parsnips. Don had to admit that the parsnips tasted pretty good, but Katie, the youngest member of the family, said that she did not like parsnips and didn't think kids should have to eat them.