Beetroot, Peach & Radicchio Salad + Artichoke & Silverbeet Risotto / Panang Curry with Beef / China Chilo

Blog Post & Recipe: Passionate by design

Red salad (beetroot, peach and radicchio) ... Artichoke and silverbeet risotto

Blog Post & Recipe: Panang Curry with Beef | แกงพะแนงเนื้อ

I followed the general protocol for most Thai curries - heat the thicker part of the coconut milk over medium heat until it just starts to bubble and separate, add the curry paste, cook the meat, add more coconut milk and/or water, and adjust the seasonings.

Blog Post & Recipe: China Chilo

In The Spirit of Cookery: A Popular Treatise on the History, Science, Practical, Ethical and Medical Import of Culinary Art, (1895) by J.L.W. Thudicum, this was described as “a ragout of green peas and mutton, stewed with some onions, lettuce, butter and spices, to be served with rice boiled in broth and moistened with butter. This is a most excellent dish, and is most conveniently eaten with a dessertspoon.’

Cheesy Chickpea Quesadillas / Portobello Mushroom Eggs Benedict / How to Peel a Peach

Blog Post & Recipe: Cheesy-Chick Quesadillas

My daughter likes them simple with chickpeas and cheese only. I prefer my cheesy-chick quesadillas with the addition of roasted veggies.

Blog Post & Recipe: Portobello Mushroom Eggs Benedict

Roast the mushrooms while you’re making the sauce. Meanwhile, have a pan of water simmering away so you can crack your eggs into it when you’re ready.

Blog Post & Recipe: How to Peel a Peach

First, get everything ready to go. You're going to need a bowl with some ice water, a pot of boiling water, some fresh peaches, a paring knife, and a slotted spoon.

Perfect Roast Beef / Mini Peach Custard Pies / Chickpea Snackers

Blog Post & Recipe: The Perfect Rocking Roast Beef

• Always bring the beef to room temperature before cooking. I leave mine out for about 30 minutes (or up to an hour if it’s been chilling in the coldest part of my fridge).

Blog Post & Recipe: Mini Peach Custard Pies

I love this recipe because the custard only has five ingredients. It also puts the peaches on beautiful display. You could also use apples, any type of berry, or whatever fruit you like, really.

Blog Post & Recipe: Chickpea Snackers

As with the kale chips, this is a highly adaptable recipe so feel free to swap your favorite spice blend for the paprika. I prefer to use dried chickpeas and cook them myself because I think they result in a better texture and a more distinct nutty chickpea flavor. However, if you don’t have the time or patience for soaking and cooking chickpeas, go ahead and use canned — just make sure to rinse and dry them thoroughly before roasting them.

Peach Chutney / Creamy Cashew Kale & Chickpeas / Breast of Lamb Slow Cooked with Onions

Recipe: Wordless Weekend: Peach Chutney

Great with grilled pork or chicken, but especially delicious on grilled sharp cheddar on sourdough.

Blog Post & Recipe: Creamy Cashew Kale and Chickpeas

A creamy cashew-based garlic sauce coats wilted kale speckled with sweet red bell pepper and chickpeas. I preferred it fresh and warm from the stove top, but the leftovers were great at room temperature, too.

Blog Post & Recipe: Breast of Lamb Slow Cooked with Onions

I had to roll and tie the Lamb Breast myself ( first time tying a joint of meat) but then it is simply a matter of putting all the ingredients into a pot to slow cook ( or in my case a slow cooker on low for 6 hours)

Pancetta-Wrapped Peaches on the BBQ / Tea Smoked Trout / Slow Braised Pork Hocks in Beer

Blog Post & Recipe: Pancetta-Wrapped Peaches on the Grill

Tip: keep the pancetta in the fridge until you are ready to assemble, it's easier to handle when it's still cold.

Blog Post & Recipe: Tea Smoked Trout

Since realising how easy it is to do some casual smoking at home with nothing more than a gas burner, a wok, and a steamer of some description, I’ve turned my hand to many different things. Smoking onions, garlic, capsicum, and soon plan to get a slab of beef brisket in there and made some home made pastrami.

Blog Post & Recipe: Slow Braised Pork Hocks in Beer [via]

Pork hocks are from the shoulder part of the pig. It is parallel to pork shanks with crosses cuts. It is well known for its tenderness and rich flavor. It is also flavorful and is loaded with irresistible aroma. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable.

4 Mussel Recipes / 3 Recipes with Cooked Peppers / Scottish Raspberry Jam & 15 Other Jams

Blog Post & Recipes: Medley of mussels

Hints for preparing mussels ...

MUSSELS WITH A TOMATO SAFFRON SAUCE ... STEAMED MUSSELS WITH FENNEL ... COCONUT AND HERB MUSSEL SOUP ... FAMILY-FAVOURITE MUSSEL FRITTERS

Article & Recipes: Pick the perfect peppers

Grilled, roasted or sautéed, a scorched pepper is a thing of deliciousness.

Warm chickpea and onion purée with sizzling peppers and lamb ... Hot chicken with peppers and chilli recipe ... Macedonian grilled vegetable salad recipe

Blog Post & Recipes: Scottish Raspberry Jam

Scottish Raspberry Jam

If you are now in the mood for jam, here a few recipes to tempt you: Strawberry Jam ... Plum Jam ... Mango & Orange Peel Jam ... Rum Pumpkin Jam ... Damson Jam ... Black Cherry & Cointreau Jam ... Strawberry & Rhubarb Jam ... Bramble Jelly ... Wild Fruit Jam ... Mirabelle Jam ... Summer Fruit Jam ... Peach & Apricot Jam ... Mango & Cardamon Jam ... Nectarine Preserve ... Thai Ginger, Rhubarb & Chilli Jam

Buttermilk Farro Salad / 5 Recipes from 5 Cookbooks / 16 Japanese Recipes

Blog Post & Recipe: Buttermilk Farro Salad Recipe

The salad? Simple enough. Plump grains and seasonal vegetables tossed with an herb-flecked buttermilk dressing.

Recipes: 50 best cookbooks: Nigel Slater picks his favourite recipes

The Guardian writers have been choosing their 50 best cookbooks. This is one of the supplementary articles.

Lamb with rose and almonds ... Spiced pork crackling ... Southern Muslim chicken ... Pork chops with juniper ... Peaches in wine

Recipes: Soba to Sukiyaki: A Roundup of Authentic Japanese Dishes

Takoyaki ... Pork Gyozas ... Dashi ... Dobin Mushi ... Soba noodles ... Nabemono ... Sukiyaki ... Oden ... Buta no Kakuni ... Okonomiyaki ... Simmered Kabocha ... Yakikuri gohan ... Matsutake gohan ... Japanese pickled cucumber ... Dango ... Umeshu

Ceviche. More Ceviche. Two Pies.

Blog Post & Recipe: Ceviche

I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat.

Coincidentally there was a recent ceviche recipe at the Independent as well: Mackerel ceviche salad with samphire

[M]ackerel is one of my favourite fish to eat raw. It has to be really fresh, of course, and it has to have that delicious, slightly oily texture with a full-on flavour.

Article & Recipes: Sweet and savoury summer pies

Pies are special. They are time-consuming and demand attention and a certain deftness. They involve preparation, patience and a little bit of pig-headedness. They are the prized jewel at the end of a concerted effort.

Harissa chicken in soured cream crust ... Peach & apricot in cream cheese crust

Poaching

Article/Recipe: Perfectly poached.

Poaching tips. Includes links to recipes for aromatic poached sea trout with stir-fried rice noodles; poached beef fillet with chicory and pecan nut salad; and caramel poached peaches with raspberries and thyme cream.

One of my favourite methods of cooking is poaching, and yet so many people associate it with bland and boring diet food. The fact that it results in lighter, healthier dishes is just a bonus, if you ask me.

It's also a convenient way of cooking, because you can poach the garnish along with the food and serve both without losing heat or running the risk of over-cooking ­ the ultimate all-in-one method.