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Index
Cover Title Contents Essentials Breakfast and Brunch
Almond milk and maple porridge Pear and walnut bircher muesli Toasted goat’s curd and charred tomato panini Baked ricotta with avocado Blackberry milkshake Mango and cashew smoothie How to make nut milk
Small bites
Silverbeet and brie mini muffins Potsticker dumplings with black vinegar dipping sauce Roasted red capsicum and goat’s cheese bites Cumin potato skins and guacamole salsa Spiced pumpkin and feta puff pastry tarts Puy lentil hummus and carrot and cumin hummus with garlic toasts Spring vegetable pakoras Pressed leek terrine with dijon mayonnaise How to make labne
Big salads
Shaved salad with toasted seeds Warm salad of slow-roasted tomatoes and labne on mujadhara Winter salad Giant couscous salad with preserved lemon and chermoula Blood orange, mozzarella, toasted sourdough and radicchio salad Quinoa with parsley pesto, cranberries, toasted hazelnuts and mushrooms Green tabbouleh topped with a cherry tomato salad Chana chaat Camembert, watercress and marinated figs with walnut dressing Salad toppings
Soups
Raw vegetable and avocado soup Gazpacho Summer minestrone Pumpkin and corn chowder Beetroot and porcini broth Butterbean and celeriac velouté with chermoula
Breads
Quick soda bread No-knead sourdough loaf Pizza bianca Parsnip and rosemary rolls
Fast
Tamarind tempeh with sesame noodles and shredded greens Japanese eggplant with miso Charred baby cauliflower with cumin, chilli and almonds Crispy five-spice tofu with soy dipping sauce How to make tofu Chilli and crushed walnut rigatoni Orecchiette with broccoli and pine nuts Potato cakes with olives and poached eggs Cashew fried rice Tomatoes
One pots and bakes
Ricotta gnocchi gratin with parsley butter Baked red onions stuffed with spiced couscous Braised baby eggplants with bok choy, peanuts and Thai basil Malaysian egg curry Side dishes Shredded vegetable gratin with crème fraîche and gruyère Artichokes with lemon and oregano breadcrumbs and citrus mayonnaise Mushroom and basil lasagne Risottos
Special
Chervil pancakes with eggplant caviar and pomegranate Betel leaf wraps with coconut and cashews White asparagus with Champagne beurre blanc Pan-fried mushrooms and sour cherries Pear and parmesan tarte tatin with thyme pastry Bitter chocolate and salted caramel torte Rich almond tart with red berry compote Black fig jam Flavoured butters
Basics Index Copyright
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