Indholdsfortegnelse for Comfort i delicious. Cookbooks

Simple blanched asparagus achieves star status here. Topped with RIBBONS OF PICKLED CARROT and served on a creamy bed of ricotta, this is an easy yet glamorous dish Whether you’re preparing a grazing plate, starter, side or main, pairing warm, cooked elements with fresh ingredients is a one-way ticket to WINNING THE DAY ROASTED SPATCHCOCK WITH RADICCHIO & BREAD SALAD SERVES 4 50g unsalted butter8 large sage leaves4 x 500g spatchcocks¼ cup (60ml) olive oil, plus extra to shallow-fry2 thick sourdough bread slices, torn into 2cm pieces¼ cup (40g) sultanas, chopped, soaked in 2 tbs verjuice10 anchovy fillets in oil, drained, choppedJuice of 1 lemon1 radicchio, leaves separated½ cup each watercress sprigs and flat-leaf parsley leaves¼ cup (40g) pine nuts, toasted½ preserved lemon, flesh and pith discarded, rind thinly sliced…

THE NEW BRUNCH With new takes on eggs, bacon, citrus and even cinnamon scrolls, this line-up is ready to shake up your next brunch gathering. Marmalade-roasted pork with citrus & fennel salad, p 53 Chats with bacon and gribiche-style dressing, p 61 Beetroot, kale & hazelnut quiche, p 74 Cinnamon scroll bread & butter pudding with walnut butter, p 124 WEEKNIGHT ENTERTAINING Midweek guests? No stress! Welcome them with an easy meal that’s set to impress. Speedy spiced pumpkin soup, p 18 Pan-fried brussels sprouts with bacon and almonds, p 58 Baked harissa chicken with vegetables, p 104 Tomato, parmesan & caramelised garlic gratin with salsa verde, p 74 Cookies & cream pie, p 128 VEGETARIAN BANQUET Host an impeccable dinner starring hit after hit of sumptuous meat-free dishes, plus a special…

This golden pastry-topped pie is pure comfort. You really don’t need anything else, but if entertaining, serve as a HEARTY MAIN, with simple steamed greens or a light salad on the side BAKED FIELD MUSHROOMS WITH BREADCRUMBS, GARLIC AND THYME SERVES 8 (AS A SHARED MEAL) 8 large field mushroomsExtra virgin olive oil spray2 eschalots, finely chopped1 tbs finely chopped thyme leaves, plus extra sprigs to serve⅓ cup (80ml) white wine⅔ cup (50g) fresh breadcrumbsLemon halves, to serve GARLIC & PARSLEY BUTTER 65g unsalted butter, softened1½ tbs finely chopped flat-leaf parsley2 garlic cloves, crushed½ tsp finely grated lemon zest2 tsp lemon juice Preheat oven to 240°C/220°C fan-forced. For the garlic and parsley butter, mix all ingredients in a medium bowl until well combined. Season with salt flakes and freshly ground…

We’ve given the classic lemon delicious a modern makeover. A couple of tweaks – limoncello and a caramelised finish – turn it into A THING OF BEAUTY for any occasion This is a seriously decadent pie, from the Oreo biscuit base up to the melt-in-your-mouth chocolate curls. Best of all, it’s a great one to MAKE AHEAD – top with the pillowy cream just before serving BANANA BREAD & MAPLE SYRUP PUDDING WITH NUTMEG WALNUTS SERVES 6-8 You’ll need a 2L-capacity ovenproof dish. 80g unsalted butter, melted, plus extra 30g, melted¼ cup (60g) brown sugar, plus 2 tbs extra2 eggs, at room temperature, lightly beaten2 (230g) very ripe bananas, peeled and mashed, plus 3 extra, peeled and sliced in half lengthways1½ cups (225g) self-raising flour½ cup (125ml) milk¾ cup (75g)…

Hailing from Tuscany, ribollita is a cinch to prepare, yet impressive enough to serve to your guests. We’ve SPRUCED UP this version with crunchy parmesan croutons you’ll love LEMONGRASS PORK MEATBALL SOUP WITH NOODLES, PUMPKIN & MUSHROOMS SERVES 4 2 tbs vegetable oil1 red onion, halved, thinly sliced2 garlic cloves, finely chopped½ bunch coriander with roots, washed¼ cup (60ml) fish sauce, plus extra to taste⅓ cup (100g) tom yum paste2 lemongrass stalks, white part only, bruised with the back of a knife8 makrut lime leaves500g kent pumpkin, peeled, cut into 1.5cm wedges200g wide rice noodles120g shiitake mushrooms, slicedJuice of 1 large lime, or to taste, plus lime cheeks to serveThai basil and mint sprigs, to serveFried shallots, to serve LEMONGRASS PORK MEATBALLS 500g pork mince1 small red onion, finely chopped2…

This Indian lamb curry and lemon rice is ideal winter fare – warming, hearty and DELICIOUS. The southern lemon rice takes just minutes to bring together, once the curry is ready Secondary cuts of meat like beef shin and lamb leg have to be slow-cooked to reveal their tenderness and depth of flavour. The result is NOURISHING, SATISFYING winter comfort food BRAISED BEEF SHIN & PORCINI PASTA BAKE SERVES 6 2 tbs extra virgin olive oil6 pieces (1.2kg) beef shin1 onion, finely chopped2 celery stalks, finely chopped2 small carrots, finely chopped6 garlic cloves, thinly sliced½ bunch thyme2 tbs tomato paste1 cup (250ml) red wine2 x 400g cans cherry tomatoes¼ cup (60ml) balsamic vinegar10g dried porcini mushrooms, chopped1 cup basil leaves750g store-bought gnocchi150g mozzarella, chopped2 cups (140g) fresh sourdough breadcrumbsBasil pesto,…

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