Roasted capsicum soup; sweet potato and capsicum feta loaf
Capsicum and sweet potato are easy for our taste buds to love, especially when teamed with a salty cheese like feta.
Alice Zaslavsky Recipes
Quick quince cake with vanilla bean labneh
When cooked, quinces transform from tough and tart to tender and sweet – but this takes time, so here are a couple of short cuts.
A truly gutsy Bolognese sauce
Spag bol is up there as one of the nation’s favourite home meals, and everyone has their variations and little tricks. Here are mine.
Lavender sugar biscuits
There’s nothing like a bouquet to brighten up your baking. Try these lavender sugar biscuits and a fruit crumble with rosewater.
Next-level pasta bake
Ricotta is a wonderfully versatile ingredient — and amazing in this pasta bake made with conchiglioni, the biggest shells you can find.
Comfort food for autumn
This week is all about the Ps – parsnips, pears, potatoes… and pudding! It’s just the sort of comfort food you crave in autumn.
Mussels: two crackers for your repertoire
Mussels have all the theatre of oysters without the steep price tag. These dishes showcase just how versatile and delicious they are.
Roasted pumpkin and lamb kofta
Roasted pumpkin is fantastic for vego guests, zhuzhed up with a refreshing green tahini dressing and finished with crunchy seeds.
Apricot jam and almond tart
This accommodating tart can be made with any sort of preserved fruit. It’s a delicious crowd-pleaser, awesome for autumn.
Cooked grapes: try it and you’ll be a convert
If you’re a fan of what a dash of wine can do for a dish, it’s time to cut out the middle man and cook the grapes instead.
Fig and goat’s cheese quiche
Think of this tart as a cheeseboard: syrupy fig and honey; sharp, creamy goat’s cheese and gruyere; and a walnut crust for crunch.
Roasted cauli salad: it’s a cracker
Cauliflower happily soaks up whatever flavours you fancy; the more you throw at it, the more interesting it becomes.
Skin in the game
When cooked down, banana skin takes on the characteristics of eggplant: silky, slippery and neutral in flavour. It’s fantastic!
BBQ lamb cutlets and watermelon salad
Frenched lamb cutlets are like meaty lollypops, which makes them fun to eat. You can make this with other kinds of chops too.
Passionfruit cheesecake: a party in your mouth
This passionfruit cheesecake is a tribute to the season’s deep purple orbs, their pulp puckeringly tart yet so fragrant and sweet.
Tomato tonnato and upside-down tomato and onion tart
In the warmer months, tomatoes really sing with sunshine. These simple and delicious recipes really bring out the best in them.
Warm duck and cherry salad: it’s a quacker
Roasted cherries take this warm duck salad to the next level, balancing the gamey savouriness of the meat.
Flathead tempura: Fish fingers for adults
Flathead has a sweet flesh that flakes apart gorgeously. Add the zucchini and you have a gourmet winner.
Mango: it’s the taste of summer
The Weekend Australian Magazine’s new cookery writer, Alice Zaslavsky, kicks off with beautiful summer dishes starring mango.
The ultimate sticky date pudding
Sticky date pudding is my go-to winter dessert. This one has warming ginger in it, of course — but also a surprising ingredient.
Original URL: https://www.theaustralian.com.au/topics/alice-zaslavsky-recipes/page/2