by Sheridan | Nov 10, 2024 | Dinner, Italian, Lunch, Main Courses, Recipes
Gang Bao Chicken with Peanuts In her comprehensive cookbook The Food of Sichuan, Chinese food expert Fuchsia Dunlop tells of how this dish is named after a nineteenth centruy governor-general of Sichuan, Ding Boazhen, who is said to have enjoyed eating it. Ding was...
by Sheridan | Oct 26, 2024 | Asian, Dinner, Lunch, Meat, Recipes
Balinese Beef Rendang (Rendang sapi Bali) Rendang, a flavourful dry beef stew, is one of Indonesia’s most popular dishes. Originally made with buffalo meat, this version is from Janet De Neefe’s fabulous book Bali: The Food Of My Island Home. She points...
by Sheridan | Oct 13, 2024 | Dinner, Lunch, Main Courses, Recipes, Vegetarian
About Sheridan Books Media Cooking Classes Recipes Journal Testimonials Contact Rainbow Veggie Pasta Celebrate spring with this colourful combo of veggies, a dish which can be made ahead of time and served at room temperature with a splash of lemon juice or mild...
by Sheridan | Oct 5, 2024 | Cakes, Desserts, Dinner, Lunch, Picnics, Recipes
Search for: Fragrant Chocolate Raisin Cake This boiled chocolate cake is a marvel: surprisingly luscious and moist given that the ingredients and method are so simple. Excellent with coffee or tea or served warm with thick cream or custard for dessert. View...
by Sheridan | Sep 12, 2024 | Dinner, Lunch, Recipes, Soups, Vegetarian
Bulgur, chickpea and tomato soup This is a thick, flavoursome peasant-style soup, originally from Italy. After discovering how nutritious bulgur is at the Bulgur Festival in Gaziantep, south-east Turkiye a few years ago, I decided to use it as the thickener instead...
by Sheridan | Sep 8, 2024 | Christmas, Desserts, Dinner, Lunch, Recipes
Search for: Brigid’s Sushi Prawn Cake The recipe for this fabulous sushi cake was given to me by Brigid Treloar who used to take cooking classes at the Sydney Seafood School. Cut into wedges and served with wasabi and soy sauce, it makes a spectacular starter....
