Recipes for making the most of what’s on hand
Go directly to recipes I grew up in an Italian household and most of our evening meals began with minestra, a soup based on pulses and a staple such as rice, pasta or potatoes. The minestra was usually followed by a simple meat dish and salad, which, living in Australia, …
Go directly to recipes Couscous is a popular staple in North African and Middle Eastern cuisine. While it looks like a grain, couscous is actually a pasta made from semolina (a flour derived from durum wheat). Healthy and delicious, couscous is a versatile ingredient that can be used in salads, …
Go directly to recipes Baked beans must have been the original fast food, and they remain the ultimate comfort food. They can be heated and served as they come on toast, either for breakfast, with a fried egg on the side if you’re extra hungry, or as a quick meal …
Go directly to recipes Tortellini, ravioli and agnolotti are all similar in that they are pasta, usually fresh, with a filling. You’ll find them with a range of fillings in your supermarket fridge, usually a combination of vegetables and cheese, such as spinach and ricotta, and some with meat such …
Go directly to recipes Are you a bit of a beefeater but have little occasion to roast a joint of beef? Fortunately, most delicatessens – be they the gourmet variety or at the back of your local supermarket – now sell roast beef for which I’ve devised six quick recipes …
Go directly to recipes Ricotta cheese is appreciated for its freshness, smooth texture and subtle flavour. It is traditionally made by heating milk until it curdles. The curds are then strained to remove the whey, leaving behind a soft, creamy cheese. Traditional ricotta has a soft and clumpy, but dense …
