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Butternut Squash Ravioli, brown butter, walnut crumb, fried sage leaves, crisp shallots

July 16, 2019

    Butternut squash makes a delicious filling for ravioli and is classically served with brown butter and fried sage leaves. I made some changes to the tradition and combined it here with goat cheese in the filling and walnut crumb as topping for a nice crunchy element. Making the pasta at home is part of the adventure in making this recipe so I encourage you to try. I made egg pasta with 2 1/3... View Article

Pavlova with lemon curd, berries and whipped cream

July 12, 2019

Pavlova is an iconic Australian dessert and you find it on menus everywhere, not to mention every self respecting bakery. Traditional pavlova is a meringue base, crisp on the outside, marshmallowy inside, topped with cream and berries. Modern chefs have altered the presentation and you find it served in various ways. My favourite pavlova at a bakery was at Flour and Stone in Wooloomooloo in Sydney and one of the best restaurant pavlovas was at... View Article

A celebration of summer peas with yogurt-lemon dressing and mint oil

July 11, 2019

Hello everyone, it’s been a while. We returned from an epic four months stay in Australia and New Zealand earlier this spring and it’s been a whirl wind of activity ever since. I took a bit of a break from blogging but not from cooking and you can find all my new creations on Instagram on the links to the right (@oliveoilandlemons) and Facebook. I have been getting several request to post the recipes and... View Article

Sydney Cooking School: DYI Dumpling Cooking Class and Recipe

January 20, 2019

    As soon as we arrived in Sydney (and even before) I was looking for cooking classes teaching Asian cuisine. I was interested in Chinese, Japanese, Thai, Malaysian, whatever I could find. From watching hours of Masterchef Australia I knew that there is a major Asian influence on Australian cooking, likely because of the proximity to South East Asia. From watching the show it seemed like almost everyone knows how to cook Asian food... View Article

Raspberry flaked Tuille with matcha-lime curd, roasted white chocolate and more

December 4, 2018

    Well, we are off to Australia and New Zealand to spend the winter (their summer) “down under”. It’s a daunting trip as Australia is a continent, not just a country, and it took some learning, planning and advice from an ex-Aussie friend to make it all happen. Travel is an education and this is how I approach it. This continent does not have the familiar European western history and few of us are... View Article

Carrots three ways: carrot tahini, roasted and pickled

November 20, 2018

    In late summer I received a bag of heirloom carrots, small, delicate and so fresh that they lasted a while in my fridge. I wanted to do something special with them because they were given to me by a special family that grows produce with love and integrity (sunshine farm seeds) and I wanted to honour their work and extend it to my kitchen. I thought I’d follow the trend of cooking and... View Article

Apple and Thyme cake with hazelnut crumb

November 5, 2018

    Apples are in season and other than sinking your teeth into a crisp, cold apple  it’s nice to incorporate them into a dessert. This is a French style simple cake that French women may cook at home. As you know, at least when it comes to Parisian women, they never cook desserts at home. I hear that they buy it at a pastry shop and show their expertise by finding the best possible... View Article

Grilled eggplant with sesame oil, herbs and flat bread

November 2, 2018

    Grilling the eggplant over flames gives it a charred smoky flavour that you don’t get by roasting it in the oven. Same thing for the grilled bread. The blackened, caramelized strips on the flatbread are a good accompaniment to this eggplant dish. Having said that, if you do not have access to a grill you can still make this dish successfully roasting the eggplant in the oven and cooking the bread in a... View Article

Cacio e Pepe

October 30, 2018

The first time I encountered this dish was at a cooking demonstration by my friend Gaby of Gaby’s Italian Kitchen and I was blown away by the simple elegance and flavour of what seemed like a simple dish of pasta, water and cheese. Where did all the sauce come from? Shortly afterwards we left for Italy where we spend four months travelling around and there I tried the dish at many restaurants and became a... View Article

Vegan banana peanut butter muffins with caramel walnut crunch

October 26, 2018

Here is an easy recipe for vegan banana muffins with peanuts butter as a second flavour. The caramel walnut crunch is a nice addition to the soft muffins. Enjoy.           Ingredients: 2 cups flour 1/2 teaspoon baking soda 1/2 tsp baking powder 1 teaspoon salt   1/2 cups sugar 1/4 cup canola oil 3 ripe bananas, mashed with a fork 1/3 cup peanut butter Caramelized walnuts 1/2 walnuts 1 tablespoon sugar... View Article

Turnip “ravioli” with figs and gorgonzola, no, really, it’s turnip, not pasta

October 22, 2018

It’s always fun to experiment and change things around a bit. For inspiration I look to cookbooks, restaurant foods, TV food shows and online sources. Recently Masterchef Australia has been a steady source of inspiration. I have been indulging in binge watching of this show for quite sometime and it forms part of my research for our upcoming four months stay in Australia and New Zealand this winter (their summer). In one of the old... View Article

Plum cake

October 5, 2018

You know that saying that a balanced life is a life without passion? well, it tends to describe my life pretty well. I have never had a “balanced” life. I am usually “all in” on one thing or another and it tends to throw everything else off balance. Is balance really that important? I’d say it’s over rated. Right now I am all into baking bread and developing sourdough starters. Considering it’s just the two... View Article