http://www.ecook.co.nz Allyson Gofton's Recipes and Food Ideas for Breakfast, Lunch and Dinner, Baking, Barbaque, Grilling and Frying all on eCook.co.nz en-uk PepperSUITE Content Manager allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3120 Richer than rich, serve this indulgent ice cream with a berry puree to help cut the richness. If you prefer, you can roll and serve in balls like Frozen Pineapple Lumps but you will need to allow at least three days in advance of serving. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3120 http://www.ecook.co.nz/recipe/?r=3119 This sorbet has a luxurious taste and texture. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3119 http://www.ecook.co.nz/recipe/?r=3118 The kids will love this - if you let them at it! allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3118 http://www.ecook.co.nz/recipe/?r=3117 allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3117 http://www.ecook.co.nz/recipe/?r=3116 Here I've made a refreshing pineapple ice cream, rolled it into balls with the aid of a melon baller and dipped them in chocolate to create a frozen version of the classic confectionery. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3116 http://www.ecook.co.nz/recipe/?r=3115 Inspiration for this recipe came from the sweet flavours used in Turkish and Moroccan cuisines. For a cafe-style presentation, make the cassatas in small individual moulds and serve dusted with sifted cocoa. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3115 http://www.ecook.co.nz/recipe/?r=3114 This home-made slice includes indulgent mascarpone, fresh strawberries and quality chocolate so it outshines the commercial varieties. Serve sliced accompanied with fresh strawberries. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3114 http://www.ecook.co.nz/recipe/?r=3113 The gutsy flavours of anchovy, sage, garlic and extra virgin olive oil are used lightly to imbibe a taste of the Mediterranean into these nibbles. Serve on an antipasto platter. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3113 http://www.ecook.co.nz/recipe/?r=3112 Well, this recipe may not strictly be vegetarian, but you can always leave out the pork belly and bacon rashers and it will still taste delicious. The beans only get better if prepared a day in advance and reheated, and the sweetness and lightness of baked apple is a good foil for the chunky, gutsy flavoured beans. This dish is one of my home's all-time favourites. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3112 http://www.ecook.co.nz/recipe/?r=3111 Try these with a roast of pork or, for a change, make the recipe with pears. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3111 http://www.ecook.co.nz/recipe/?r=3110 The provencal herb 'n' salt mix gives this simple dish great character and flavour. Drizzle freshly made basil pistou over each serve and be immediately esorted to the fields of Provence on a summer's day. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3110 http://www.ecook.co.nz/recipe/?r=3109 A great basic recipe to have at hand for vegetarian friends when you're looking for something new to cook. The sauce freezes well and makes a great mid-week meal served over a baked potato or kumara or tossed through your preferred chunky-cut pasta. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3109 http://www.ecook.co.nz/recipe/?r=3108 This classic dish hit fame around the 1970s as eggplants became available and people grew the rather 'new' vegetable, the courgette, which flourished in their gardens. The abundant crops meant people searched for a new way to present them - beyond stuffing and boiling! Ratatouille originated in and around Nice, in southern France, and its name translated means 'a coarse stew'. No doubt its popularity was assisted by the celebrity chefs of the time, Robert Carrier and Graham Kerr, who popularised cooking from the Mediterranean on the earliest food shows, though black and white television did not really do justice to the wonderful melange of colours of a good ratatouille. If time permits, brown the eggplant and courgettes too as that will enhance the colour and flavour. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3108 http://www.ecook.co.nz/recipe/?r=3107 This reicpe is based on one of Indonesia's most well-known dishes - gado-gado. It's a meal prepared from cooked vegetables served with a spicy peanut sauce and is delicious. Take the ingredients and cook them slowly into a hearty vegetable dish, packed with plenty of flavour. For an authentic touch, serve piles of krupuk or prawn crackers on the side. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3107 http://www.ecook.co.nz/recipe/?r=3106 This rustic bean recipe is best served well seasoned and accompanied with a salad like this crunchy sweet/hot fresh radish and tomato salad. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3106 http://www.ecook.co.nz/recipe/?r=3105 Slow cooking all the ingredients for a classic tomato pasta sauce produces a richly flavoured sauce that can form the basis of many dishes. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3105 http://www.ecook.co.nz/recipe/?r=3104 I prefer to use a mouli to puree this sauce as it removes the seeds and skin, leaving a smooth sauce behind. Moulis are also called food mills and are a worthwhile investment for anyone who loves to cook. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3104 http://www.ecook.co.nz/recipe/?r=3103 For best results, use a Greek-style yoghurt to get a firm, well-flavoured yoghurt cheese. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3103 http://www.ecook.co.nz/recipe/?r=3102 Labne is fresh yoghurt cheese that is often made scented with mint. The creaminess of the cheese is a perfect partner to serve with these spiced lentils. Spread toasted pita bread with the cheese and then scoop up the lentils and munch - it's delicious! allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3102 http://www.ecook.co.nz/recipe/?r=3101 I like to serve this dish with a sharp-tasting pickled fruit on the side like sweet-spiced and pickled pears or figs. Failing this, pan-fry pear slices in a little butter until golden, drizzle with a little balsamic vinegar and serve with the stew. The berbere spice mix is essential for an authentic flavour. It is most commonly used in the cooking of Ethiopia. allyson@ecook.co.nz Wed, 30 Nov -001 00:00:00 +1130 http://www.ecook.co.nz/recipe/?r=3101