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Tag: parsley

Gremolata

This is so simple, yet it is one of my most used recipes this time of year, when both parsley and lemons are in glut and dinner is often a long slow-cooked soup or stew that could do with some brightening up.

Fattoush with Edamame

Edamame are green soy beans, and most Australians anyway only ever encounter them in a sushi bar. They’re easy to grow in a garden though, and to me, they work so well as a snack food because they have a distinct nuttiness to them. They remind me more of boiled peanuts than anything else.

Nut Rice Balls

It’s nut season. Here it’s macadamia nuts, but further south it will be almonds and hazelnuts. We’re getting decent harvests from our trees now, and I’m loving learning to use them in savory food as well as baking. Pesto is a bit of a staple, and nut based curry and satay sauces, but I’m only just getting into extending the range.