Asian-style coleslaw

Another Asian-style slaw

This Asian-style coleslaw, courtesy of the Paddington Foodie, has become a favourite for summer lunches and for packed lunches for work. Its healthy, filling and it has a perfect combination of tart and sweet with an underlying crunch that makes it a joy to eat.

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Georgianesq walnut sauce

A Georgianesq walnut and coriander sauce

This walnut and coriander sauce is something we’ve used it for all sorts of thingsā€”as a filler for celery sticks, a sauce for those Turkish aubergine meatballs, or even a dip with these biscuits for something different. Just once, we used it for its purpose as a dressing for a chilled green-been salad.

Dukkah: coarsely ground mix of coriander, cumin, sesame seeds and almond or hazelnuts

Dukkah

Dukkah is a wonderful mix of coarsely ground spices. The idea is to have crunchy bits in there rather than a smooth powder, or even worse, a paste. It’s used as a dip for olive-oil covered bread, or a light seasoning.

Making chicken masala powder

Chicken masala powder

This chicken masala powder from Indian Kitchen seems to be a basic spice mix that could easily be blended with anything else required on the day, including a dry chicken curry I was so desperate to make.

Laksa, with a lot of coriander thanks to our garden

Laksa made with our own perfect paste

Laksa is easy to make, and it never fails, provided you have the right ingredients, including a good laksa paste. We now make our own paste that suits the tastes of a household heavily influenced by a variety of Asian restaurants around town.

A platter of delicious wild saffron milkcap mushrooms, prepared especially for Saturday brunch

Brunchtime wild mushrooms

This is the brunch that converted our son to liking mushrooms, so it has a treasured place in our family history. This dish also happen to be a thoroughly delicious and filling brunch, but it would also do well as part of an antipasto platter. We’ve been known to nibble away at the cold leftovers, if there are any.