Monday, July 28, 2025
701/1038 - Buttered parsnip with toasted crumbs
Saturday, July 26, 2025
700/1038 - Parsnip tart
Recipe 700 is in the books! It may have taken 14 years to get here but a significant milestone nonetheless.
Keen to share in this sumptuous dish, I replaced the shortcrust pastry with one made from almond flour and linseed and it was crunchy and fabulous. My best tip for gluten free pastry is to rub butter all over the pastry case (chilled, not melted) and then press bits of the pastry all over until you have a perfect shell - so much easier than trying to roll it out! Refrigerate the pastry in the tin for an hour and then bake blind before adding the filling.
This beautiful tart had the most incredible hint of onion and improved as it cooled, firming up into the silkiest texture imaginable. It would rest comfortably as a first course or even as an accompaniment to a main course of red meat or poultry.
Unsurprisingly, I highly recommend this incredible tart!
Tuesday, July 22, 2025
699/1038 - Braised pears with lemon myrtle
I served the pears cold but imagine they would also be incredible straight from the pan. My recommendation is to definitely use your good wine on this one to ensure a decadent finish. Holy cow - only one more recipe until we reach the 700 milestone!
Thursday, July 17, 2025
698/1038 - Braised and glazed turnips (with Bundarra bacon)
Turnips are a wonderful, and wildly underused, low starch alternative to potatoes. I made this as a side for a recent dinner party and served it cold so that I could relax rather than cook when our friends were here. The addition of incredible Bundarra bacon was inspired, further elevating what was already a well flavoured dish.
My husband is the regular shopper of the family and, on the day of the dinner party, I sent him out with a short list of ingredients to procure. With other things on his mind, he returned home with an enormous bag of parsnips rather than turnips. Of course he headed straight back out to buy turnips, resolving the issue of the day but leaving me with a load of unexpected root vegetables which were not on my cooking radar.
A quick check of my spreadsheet tells me that there are three parsnip recipes I have not yet cooked so expect to see a significant amount of parsnip action on the blog in the coming days!
Thursday, July 10, 2025
697/1038 - Pears baked as in Savoy
Tuesday, July 8, 2025
696/1038 - Pork with prunes
Because I no longer eat flour, I dusted the pork in coconut flour and the result was a subtle hint of sweetness in the final dish. The pork was again sourced from the fabulous Bundarra Farm and was, unsurprisingly, tender and delicate.
Overall, a pretty fabulous dish that required no additional seasoning. Stephanie hits it out of the park again.
Sunday, July 6, 2025
694 & 695/1038 - Fresh berry tart with simple redcurrant jelly
Thursday, June 26, 2025
693/1038 - Mustard sauce (and Schweinshaxe!)
Monday, June 23, 2025
692/1038 - Sweet yoghurt and saffron puddings
I adore saffron but the fact that it is more expensive than gold (by weight) means that I don't cook with it often. Saffron, the proper kind, is harvested by hand from the crocus flower which is what drives the cost beyond most people's comfort zone. To extract the wonderful flavour from the threads, they are first soaked in warm milk before being added to the pudding mix. Combined with cardamom and pistachios, the resulting flavour is simultaneously subtle and complex. The luxuriously smooth texture of the drained yoghurt was the final piece in this glorious dessert puzzle.
I will definitely be making these lovely little puddings again, perhaps trying out different flavour combinations now that I am devoid of saffron threads. Draining the fluids (whey) from the yoghurt also provides me with the most fabulous base for my morning smoothie so it's almost as if I MUST make this on a regular basis!