Halloumi with quick sweet chilli sauce
There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg. But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat.
Slow and easy – long-simmered ragù is the quintessential Tuscan soul food. There are as many ways with ragù as there are cooks. This is ours, learned originally from Giusi, who’s made it a thousand times. By now, I think we have, too. On many Saturday mornings, Ed makes a huge pot of ragù – tripling, quadrupling the recipe – and another of tomato sauce. We consider these our natural resources. For lunch, while the pots are still on the stove, we spoon ragù over bruschetta, add some cheese…
Caramelised onion lasagne with fontina and peas
Milk is the base for this creamy sauce that gives you a deliciously cheesy, yet light layered lasagne. Make a whole tray and enjoy the leftovers for quick and easy mid-week meals.
Beef and blue cheese puff pastry pizza
Ready-made puff pastry is a great ‘cheat’ for pizza. Topped with rich beef, a creamy cheese sauce and tangy onions, this version is hard to beat.
Spinach and lemon polpette
These are lovely, light spinach and nutmeg polpette to serve with spaghetti and a quick tomato sauce. But if you want a lighter meal they are just as good with some quinoa and a shock of green salad. I use vegetarian-friendly Parmesan here, but if you can't get your hands on that, any vegetarian hard cheese will do the trick. For vegans a spoonful of nutritional yeast will echo the flavour of the Parmesan but you will need to add a few more breadcrumbs or oats.
Spiced North African-style eggs with homemade flatbreads | Baking eggs in a spicy tomato sauce is very common in many parts of the world, most famously in the Mexican dish huevos rancheros. This version is topped with cheese for an extra treat and is designed to be a low-cost recipe.This meal provides 509 kcal, 24g protein, 56g carbohydrate (of which 10g sugars), 22g fat (of which 7g saturates), 6g fibre and 1.7g salt per portion.
Vegetarian curry with Indian cheese, tomatoes and peppers (paneer jalfrezi)
According to a poll featured in the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian restaurants. In many Indian restaurants, however, they list ‘jalfrezi’, ‘rogan josh’, ‘dopiaza’, and then simply change the main ingredient from mutton to chicken to vegetable, so you get the impression it’s always the same sauce. This jalfrezi is specifically for paneer, the Indian cheese, and is little more than a stir-fry, which is perfect for the…
Italian meatballs with simple tomato sauce
Ok, I'm sure many Italians would argue that these aren't the best meatballs ever. You're going to tell me that the ones your nonna makes are a million times better. Well, this time I'm putting my foot down. I can honestly say that I have never eaten meatballs as good as these and if you have a better recipe, I would love to hear from you and I promise I'll give it a go to compare. This recipe is really very easy - it doesn't take hours of simmering away on the stove and can be ready in…
Potato polenta with onion, cheese and tomato
It took a few visitors from the mountainous region of Trentino for me to discover that Italians also make polenta using spuds. This is perfect for us, as we don’t grow the kind of corn that’s good for polenta and there’s no Tasmanian version we’ve found. But this is just as delicious and tastes nothing like the mash it first resembles. Prepare your bowling arm, however, for the constant stirring required. This is good with a tomato sauce with meatballs or a ragù of some kind.
Zucchini koftas in coconut sauce
My family moved to India from Kuwait when I was just out of high school. The move made me an angry-at-the-world seventeen year old. To add to the pain, we moved to very a remote town, where there was little to do. Ammi (mother) was worried and tried to comfort me by cooking my favourite meals. When that failed, she asked me if I would like to teach at the town school, which was looking for a temporary replacement. It turned out to be a life-changing experience, where I made my first real…
While a much-loved favourite in Tibet, these dumplings are also found in Nepal, Bhutan and bordering regions of India. Although styles vary from meat to vegetarian, fried and steamed, several elements are common: a spicy sauce for dipping and more-ish flavour. These momos are filled with mushrooms (shamu), as well as potatoes and paneer, which we’ve used as a substitute for chura, a local Tibetan cheese.