Innehållsförteckning för Spring is served från delicious. Cookbooks

RECIPE NOTE: If you have other canned beans in the pantry, you can swap them for the chickpeas. Cannellini or butter beans both work well. HARISSA CHICKPEAS WITH SILVERBEET SERVES 2 2 tbs extra virgin olive oil1 onion, thinly sliced4 silverbeet leaves, stalks sliced on an angle, leaves shredded2 garlic cloves, thinly sliced1 tbs ground cumin400g can chickpeas, rinsed, drained2 tbs tomato paste2 tbs harissa paste12 mixed cherry heirloom tomatoes, halved2 tbs apple cider vinegar½ cup (140g) thick Greek-style yoghurt2 tbs za’atar (from delis and selected supermarkets) Heat oil in a large, deep frypan over medium heat. Add onion and cook, stirring, for 5 minutes, or until translucent. Add silverbeet stalks and cook, stirring, for a further 5-6 minutes, until softened and onion is starting to caramelise. Add garlic, cumin, chickpeas,…

RECIPE NOTE: To make this a heartier main, serve with buttery roti or naan. If you’d like to make them from scratch, you can find recipes at delicious.com.au ARROZ CALDO WITH FRIED TOFU SERVES 8 This hearty Filipino soup layers aroma and texture for a truly heartwarming dish. 1½ cups (300g) glutinous rice8 cups (2L) vegetable stockVegetable oil, to deep-fry200g packet fried tofu puffs3 long green shallots, thinly slicedCalamansi wedges (Filipino lime, from Asian grocers, substitute lime)Crispy fried shallots, to serve CHILLI & VINEGAR SAWSAWAN ½ cup (125ml) chilli oil¼ cup (60ml) rice wine vinegar2 garlic cloves, crushed2 tsp white sugar GINGER & SHALLOT OIL 6 long green shallots, thinly sliced2 tsp finely grated fresh ginger½ cup (125ml) vegetable oil Place rice in a medium bowl. Cover with water. Stand for…

RECIPE NOTE: You can make this pudding the night before, then cover and chill. Warm in the oven just before serving. BERRY FRENCH TOAST PUDDING SERVES 6 You'll need a 20cm (2L-capacity) baking dish. 50g unsalted butter, melted350g loaf brioche, cut into 3cm cubes1 cup (250ml) milk1 cup (250ml) thickened cream4 eggs1 tsp vanilla bean paste350g frozen mixed berries¼ cup (80g) raspberry jam, plus2 tbs extra¼ cup (35g) slivered almonds1 cup (250g) mascarponeFresh mixed berries, to serve (we used raspberries, blueberries and strawberries)Pure icing sugar, to dust Preheat oven to 180°C/160°C fan-forced. Brush a 20cm (2L-capacity) baking dish with a little of the melted butter. Line a baking tray with baking paper and arrange brioche on tray in a single layer. Drizzle with remaining melted butter. Bake for 10 minutes, or…

RECIPE NOTE: Small pasta shells are ideal for scooping up all the buttery sauce, but you can also use other varieties if you prefer. When it comes to seafood, choose flavours that emphasise the QUALITY PRODUCE you’re working with. Add cafe de Paris butter to scallops, a tangy vinaigrette to trout or a buttery lemon dressing to prawn pasta. PAN-FRIED SCALLOPS WITH CAFE DE PARIS BUTTER SERVES 6 (AS A STARTER OR SHARED PLATE) 500g large scallops, cleaned1 tbs extra virgin olive oilLemon wedges and sliced baguette, to serve CAFE DE PARIS BUTTER (SEE NOTE) 125g unsalted butter, at room temperature55g anchovies, finely chopped1 large eschalot, finely chopped12 garlic cloves, crushed¼ cup finely chopped flat-leaf parsley2 tsp finely chopped tarragon leaves1½ tsp lemon juice1½ tsp curry powder1 tsp each Dijon mustard,Worcestershire…

KELP NOODLES WITH POACHED CHICKEN AND MISO DRESSING SERVES 4 4 cups (1L) chicken stock1 bunch coriander, leaves picked, roots reserved10cm piece fresh ginger (50g), halved1 tbs fish sauce4 x 200g skinless chicken breast fillets2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (from Asian grocers)1 tbs coconut oil Juice of 1 lime2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles, from Asian grocers), rinsed, drained2 cups (100g) bean sprouts2 long red chillies, thinly sliced on an angle4 long green shallots, thinly sliced on an angle1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle4 sprigs Thai basil, leaves picked Place the stock, coriander root, ginger, fish sauce and 4 cups (1L) water in a large saucepan and bring to the boil. Add…

RECIPE NOTE: The caramelised orange slices are also delicious served on their own as they are, or dipped into chocolate. Give a classic dessert a FUN TWIST to impress your guests. For the tart, we love the rich colour you get from using blood oranges in place of lemons. In the cake, we’ve used coconut milk to dial down the sweetness and ADD DEPTH. BLOOD ORANGE TART WITH CREME FRAICHE SERVES 8-10 You’ll need a 20cm loose-based tart pan and a kitchen thermometer. 220g plain flour, plus extra, to dust50g pure icing sugar1½ tbs almond meal100g unsalted butter, chopped1 large egg, plus1 extra, lightly beaten, to brush1 small blood orange, thinly sliced (see note)¼ cup (55g) caster sugarCreme fraiche, to serve FILLING 6 large eggs1 cup (220g) caster sugar140g double cream2½…