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Photo: otama / Flickr

Not so long ago, simple freestanding gas or electric white enamel cookers were the order of the day. But with the evolution of technology and the resurgence of cooking as a leisure activity off the back of several popular food shoes, one now has a multitude of different cookers to choose from. From generously sized double ovens with extra large hobs and full width grills to smaller all-in-one microwave ovens with hobs and grills, there’s something to suit every taste and budget. (more…)

Photo: mrsdohpaz / Flickr

Vegetarians are able to enjoy healthy sushi as much as meat eaters with these fish-free sushi rolls. Vegetarian sushi rolls allow you to get creative with colour in the kitchen, while omitting fish, a characteristic of sushi rolls. They can be made from a combination of grated baby marrow with wasabi and sesame seeds, grated carrot and alfalfa sprouts, cream cheese and mixed peppers, cucumber with avocado pear and mayonnaise, tofu and rocket, omelette and water cress or whatever other filling you wish to experiment with. This recipe will serve six. (more…)

Photo: dr.coop / Flickr

This butternut bake recipe does not require any pastry skills as the crust is made with breadcrumbs making it great for cooks who want to get a simple – if indirect – introduction into what goes into making pastries The breadcrumbs are blended with chopped tomato, sesame seeds, grated cheddar cheese and olive oil. The crust doesn’t require any rolling as it is simply sprinkled over the filling and baked until golden brown. Ingredients for the filling include butternut, onion, garlic, feta cheese, hyme, olive oil, mixed spice and seasoning. Replace the butternut with spinach for a spinach and feta cheese dish. Serve with couscous. (more…)

Photo: [puamelia] / Flickr

This potato and lentil shepherd’s pie dish can be enjoyed by meat eaters as well as vegetarians, and the lentils can be substituted with kidney beans, if your prefer. Being a hearty dish, it is well suited to cold weather. Serve it with caramelised onions and whatever vegetables are in season for a well-rounded meal. (more…)

Photo: Lachlan / Flickr

This eggplant lasagne recipe is great for vegetarians and can be prepared ahead of time. Ingredients include lasagne sheets, onion, tomatoes, eggplant (or brinjal), mozzarella cheese, olive oil, marjoram and olive oil. The white sauce requires butter, flour, milk and nutmeg. Any cooked seasonal vegetables can be used instead of eggplant for the filling. Oven roasted butternut or pumpkin slices or well drained cooked spinach make for a delicious alternative dish. Allow for one cup of filling for each layer. (more…)

Photo: FotoosVanRobin / Flickr

There’s nothing like making your own Thai curry with your own curry paste. It may take longer but using fresh ingredients will enhance the flavour. Besides, you can adjust the ingredients to suit your taste. Start with fewer chillies and add more while you’re cooking if you want more fire. This vegetable curry uses six green chillies and serves six. Ingredients include green curry paste, onion, potatoes, green pepper, red pepper, baby sweetcorn, peas, broccoli and coconut cream. Substitute vegetables as required. (more…)

Photo: magical-world / Flickr

The word curry comes from ‘kari’, the Indian word for sauce. But a curry need not be a hot and spicy Indian affair that brings tears to the eyes. It can be a combination of spices in many forms, from the mild to the numbingly hot. Compare cinnamon, saffron and clove blends with lemon grass and coriander, for example. Any savoury dish that uses spices can be referred to as a curry. Curries are typical in the cuisines of Southeast Asia and India. (more…)

Photo: avlxyz / Flickr

Making your own pasta takes time but you’ve got to try it at least once in your life! We share a simple recipe here which requires nothing more than egg yolks, whole eggs, flour, olive oil and a pinch of salt. The Napolitana sauce is a rich tomato based sauce which will suit meat-eaters and vegetarians alike. Ingredients include olive oil, garlic, ripe plum tomatoes, red wine, fresh parsley, salt and freshly ground pepper. Read on for the recipes. (more…)

Photo: Stock.Xchng

If you believe you can’t cook or that you need to study cooking to improve, consider this: ‘The truth is you’re already a cook.’ These are the words of celebrated cookbook author and chef, Edward Brown – who also happens to be a Zen priest. As a cooking teacher, he wants his students to taste not only the food but ‘the unique flavour of reality.’ Instead of relying on outside cookbooks, he encourages looking around and asking yourself: ‘What have we here?’ (more…)

Photo: kongroove / Stock.Xchng

Leftover bread should never be thrown away just because it is a few days old. It may have lost some of its moisture content but that means it’s perfect for making bruschetta, croutons and breadcrumbs. Croutons require frying cubes of bread in a pan. For bruschetta, fry sliced bread in olive oil, then rub the crispy surface with garlic and ripe tomato. If you’re feeling adventurous, you could also create a rich and decadent bread pudding, French toast or garlic bread. (more…)