A Pretend Chef

A very easy side salad that can be served with or without the cheese. An ideal accompaniment to a BBQ.  Ingredients 2 to 3 bunches of asparagus (approximately 20 to 30) 100gm baby spinach 1tbs olive oil (for grilling) 50gm to 70gm shaved parmasen cheese (my preference is reggiano) 2tbs extra virgin olive oil 1tbs good quality balsamic vinegar salt & pepper to taste Method After washing the asparagus, gently bend each piece till they snap and discard the woody base segment. Mix the asparagus in a large mixing bowl with the olive oil and cook over a high heat BBQ grill for 2-3 minutes then turnover and cook for another 2-3 minutes until they are lightly grilled, being careful not to burn them. Transfer the cooked asparagus pieces back to the mixing bowl and allow to cool slightly for a couple of minutes. Arrange the spinach on a large flat serving platter then layer the cooked asparagus pieces over the top. Sprinkle with the cheese. Drizzle over the extra vi...

I saw this recipe, or something very similar, in a food magazine a couple of years ago that I have since lost. The candied feta gives it an interesting twist. This makes an excellent side salad to accompany barbecued meat. Ingredients 4 zucchini cut diagonally into 1/2 cm wide pieces small handful fresh oregano leaves small handful pine nuts lightly toasted 100gm firm feta cheese 1 tbs extra virgin olive oil for grilling the zucchini 2 tbs extra virgin olive oil for the salad dressing 1 tbs aged red wine vinegar 1/2 tsp sugar salt & pepper for seasoning to taste Method Pre-heat a fan forced oven to 120C. Crumble the feta onto a sheet of baking paper on a flat baking tray and sprinkle over with the sugar. Place in the oven for 30 to 35 minutes, remove and allow to cool for 10-15 minutes.  Mix the 1 tbs of oil in a bowl with the zucchini pieces and BBQ over a hot grill until soft, turning frequently ensuring it doesn't burn. Once cooked remove ...

It's not winter yet, however I've just returned to a cold wet Sydney after a week on Koh Samui in Thailand and it feels like winter. So what's one of the best things to eat on an unusually cool and wet Summer's night that feels like winter? A hearty, chunky bowl of Italian inspired soup. The great thing about this style of soup is you don't need to be exact. You can add various vegetables you happen to have sitting around in the fridge. I serve this sprinkled with some freshly grated parmesan and sometimes some chilli. It's also nice with some squeezed lemon juice over the top. Ingredients 1 medium sized onion, roughly chopped 4 cloves of garlic, finely chopped 1 carrot, peeled and diced 1 stalk of celery, de-strung and diced 1 teaspoon dried oregano 1 large red chilli, halved and de-seeded 1 fresh bay leaf 3 medium sized potatoes, peeled and cut into large chunks (good waxy potatoes that won't disintegrate such as desiree are perfect) 1 cup of p...