It’s too simple for a recipe. Just good bread processed in a food processor to fine crumbs. Mixed with finely grated parmesan cheese – I use about half as much parmesan as crumbs. Beat an egg or two till frothy. Dip the dry mushrooms in egg, then in the parmesan crumb mix to coat.
I love parsnips, and I can get them most of the year, but the best ones are the ones harvested in winter, which are the ones planted in late spring – the absolute hardest time to keep things moist for weeks while they decide to germinate.
I’m starting to pick the first of the season’s real spinach. I have silver beet growing most of the year – there’s a couple of months in midsummer when it’s a bit too vulnerable to fungus diseases, grasshoppers and bolting – but with successive planting I can get it most months. And it will substitute nicely for spinach in most recipes. But there are some recipes where only real spinach…
Some friends for dinner who had never eaten kangaroo before and were a bit dubious. In this pie, you really can’t tell the meat is kangaroo – it could just as easily be chuck steak. Not that I usually try to disguise it – kangaroo is our red meat of choice these days, for all sorts of reasons – ethical, ecological, cost, health benefits – but taste is also up…
The hollandaise sauce looks so decadent, but it truly takes just 2 minutes to make and has just a teaspoon of butter per serve. It’s a very tasty way to add a bit of protein to the breakfast. I’m harvesting the first of the season’s spinach now.
I can’t say this is fast and easy. It’s a long slow Sunday afternoon recipe, and it creates quite a bit of washing up! But there’s a good return on investment – for an hour or so of Sunday afternoon baking, you can have several very healthy dinners and lunches made ready for the week.