The prawn noodle dinner that’s quicker than takeaway
This was a mid-week staple in my mother’s kitchen, quietly ingraining itself into my own recipe repertoire over time.
This was a mid-week staple in my mother’s kitchen, quietly ingraining itself into my own recipe repertoire over time.
Served with some crusty bread to soak up the fragrant juices, this is a meal that can solve all problems.
This dish holds a special place for me. It was one of the first dishes I made upon moving to Italy for a year, more than 10 years ago. It quickly became a staple in the tiny kitchen.
The walnuts are there for texture, and I can’t go past the salty, savoury hit of Parmigiano Reggiano, although a feta or goat’s cheese can be equally as pleasing.
Sweet, juicy, end-of-season tomatoes are roasted with capers and vinegar, their juices are soaked up by plump butter beans and firm white fish fillets. It’s a simple, elegant, one-tray recipe.
Feel free to experiment with the ingredients – just look for things with crunch.
Chicken wings require no utensils and should be strictly eaten with your fingers. This is unpretentious dining at its best.
Roll this out for a party, or simply stow it away in the freezer for a slice whenever the craving strikes.
A crudo doesn’t feel so much like a recipe, but rather a coming together of beautiful, fresh ingredients. This is what cooking in February looks like to me.
Pasta salads have a bad name and I have a lot of prejudice against them. But this one has a lot going for it.
Original URL: https://www.theaustralian.com.au/author/elizabeth-hewson/page/7