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Index
Cover page
Title page
Copyright page
Introduction
What’s on the menu
Pantry list
Cooking tips
Condiments
Preparing stock
Brekky
Sautéed mushrooms and avocado on toast
Homemade baked beans
Omelette with mushrooms and spinach
Fried egg and onions on toasted pita
Scrambled eggs with goat’s cheese and a tomato and basil salad
Shakshuka with chickpeas
Cranberry and coconut toasted muesli
Porridge
Bircher muesli
Berry, yoghurt and oat stack
Waffles with blueberries
Fig, date and walnut loaf
Snacks
Coconut balls
Mini berry muffins
Fig, apricot and cranberry bites
Carrot and sunflower muffins
Apple, oat, cranberry and chocolate muffins
Orange and poppyseed muffins
Oat and sultana biscuits
Pear and banana smoothie
Cheesy pinwheels
Bean dip with veggies
Lunch
Grilled mushrooms with tomato and bocconcini
Caprese toastie
Cannellini bean and tuna salad
Eggplant parmigiana
Homemade falafel, hummus and tabouleh in pitas
Brown rice salad with tuna
Sautéed baby corn and zucchini with soba noodles
Silverbeet, leek and ricotta tart
Rice paper rolls with tuna, avocado, cucumber and aioli
Salmon patties
Pesto and tuna toasted parcel
Baked potatoes with the lot
Afternoon tea
Vanilla and chocolate marble cake
Macadamia and chocolate biscuits
Banana cake with passionfruit icing
Orange and cranberry cakes
Ricotta and berry cheesecake
Date and chocolate oat slice
Pear cakes
Chocolate cake
Almond tart
Flourless seeded slice
Flourless orange cake
Chocolate and pecan brownies
Fruit cake
Strawberry sponge cake
Soups
Chicken and sweetcorn soup
Broccoli, potato and split pea soup
Beef and barley soup
Pumpkin soup
Zucchini, leek and potato soup with toasted croutons
Vegetable and lentil soup
Four bean and veg soup
Creamy cauliflower and broccoli soup
Salads and sides
Roasted ratatouille salad with miso dressing
Roast vegetable salad
Roasted carrots and Brussels sprouts
Broccolini and bean salad with toasted almonds
Dill, rocket and radish salad
Pearl couscous with roast pumpkin and spinach
Quinoa with mushrooms and spinach
Sautéed cauliflower
Slow-roasted potatoes
Sweet potato pile
Chargrilled asparagus with avocado and mint dressing
Gourmet garden salad
Dinner
Pan-fried blue eye with tomato and capsicum salsa
Snapper with tamari dressing on a bed of greens
Roasted niçoise salad
Fish in a bag
Teriyaki salmon
Pesto-crusted fish
Sashimi lettuce cups
Pan-fried John Dory with salsa
Seared tuna with wasabi aioli and chargrilled vegetables
Roast spatchcock with lemon and oregano
Chicken and eggplant san choy bau
Chicken sliders with paprika potato wedges
Chicken balls in tomato sauce
Crunchy baked chicken drumettes
Paprika chicken wings
Chickpea, lentil and pumpkin patties
Vegetable and bean curry casserole
Stir-fry tofu and vegetables
Pesto pasta with bocconcini
Roasted cherry tomato pasta with buffalo mozzarella
Eggplant and zucchini pasta
Pumpkin, pea and sage gnocchi
Eggplant and sweet potato pizza
Mushroom pizza
Lamb shawarma
Mediterranean lamb salad
Lamb and eggplant patties
Minute steak with sautéed mushrooms and spinach
Steak salad
Shepherd’s pie with sweet potato mash
Slow-cooked beef ribs
Veal rack
Desserts
Berry crumble dessert cake
Stewed apple ice-cream with sticky crumble
Pear sorbet sandwich with raspberry sauce
Trio of frozen yoghurt
Rice pudding
Crêpes with caramelised apples and toasted almond flakes
Sweet ricotta pots with mango and nut crisps
Profiteroles
Chewy tuiles with raspberry ice-cream
Rustic apricot pies
Balsamic figs with custard
Pear and macadamia crumbles
Chocolate soufflé
Also by Emily Rose Brott
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