Heart Of The House

Pasta, Noodle & Rice

Squid Ink Risotto

Squid Ink Risotto

Squid Ink Risotto (recipe adapted from Gourmet magazine) serves 2 Ingredients 2 cups fish stock or bone broth 30 ml  olive oil + butter 1 small onion, finely chopped 1 clove garlic, finely chopped 300 gm small squids, cleaned, tentacles separated and bodies cut into rings ¼ cup (firmly packed) thinly sliced greens (silverbeet, spinach Read More…

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Sardines with Kamut Pasta

Sardines with Kamut Pasta

Sardines are highly nutritious – rich in omega 3 fatty acids and a good source of vitamin D, calcium, B12 and protein.   I love fresh sardines and buy them whenever I spot them at Spanner Crab Noosa.  They are delicious simply pan fried or grilled. I have also used them to make fermented fish Read More…

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Duck & Mushroom Dumplings

Duck & Mushroom Dumplings

Max and I love Asian dumplings.  They are easy to make and the variations are endless.  I did one with duck and mushrooms recently.  Here is the recipe: Duck & Mushroom Dumplings Ingredients For the filling: 100 gm mushrooms (shiitake, oyster or swiss brown…), chopped 300 gm minced duck 100 gm minced fatty pork 1 Read More…

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Rillettes Ravioli

Rillettes Ravioli

These were made with left over pel’meni dough and pork cheek rillettes.  Quick and easy to put together.   After cooking the ravioli in salted boiling water, they were lightly pan fried in butter & garlic chives.

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Chicken Rice – Singapore Style

Chicken Rice – Singapore Style

Chicken Rice or more commonly known as Hainanese chicken rice is a very popular dish in Singapore.  Every hawker centre or food court will have at least a chicken rice stall..  There are also many eateries that specialised in this dish.   When  living in Singapore, Max and I used to frequent a well known one Read More…

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Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni

Ingredients Sourdough pasta, roll out thinly and cut to required size Lacto-Fermented Tomato Sauce For the filling: 1 large onion chopped 2 cloves garlic, chopped 1tbsp olive oil 250g of cooked spinach or silverbeet, chopped  (excess liquid squeezed out) 500g cottage cheese 500g fresh ricotta 100g Parmesan, grated 2 eggs finely grated rind of 1 Read More…

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Sourdough Pasta (Pel’meni Dough)

Sourdough Pasta (Pel’meni Dough)

Pel’mini Dough (for Sourdough Pasta) While searching for a recipe on how to make sourdough pasta, I was intrigued by this article/recipe written by Katherine Czapp (Weston A Price website).  Using her experience as a guide, I made the dough and was impressed by the result.  I brought the long fermented dough to our recent Read More…

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