Bella’s Sichuan Spicy and Sour Shredded Potato “Tu Dou Si”, as seen on The Morning Show

sichuan shredded potato thumb

Regionality in Chinese cooking is so important. Chinese isn’t just Chinese. In fact, each province has it’s own unique style and there’s a plethora of new and exciting traditional dishes that most Australian’s haven’t even heard of.

I’ve just come back from a trip to China where I came across this Northern Chinese speciality. Interestingly, they use potato in many traditional dishes. Although most people associate the potato with European cooking, it’s actually native to South America. It made its way to the Philippines through Spanish colonization then hop-skipped . . . → Read More: Bella’s Sichuan Spicy and Sour Shredded Potato “Tu Dou Si”, as seen on The Morning Show

Sammy’s Rocket and Walnut pesto on crostini

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Sammy’s Rocket and Walnut pesto on crostini

This may look like a simple pesto but it packs a good flavour punch. The peppery rocket with earthy walnuts is a match made in taste bud heaven and makes a more robust combination compared to basil and pine nuts. You can serve this simply on some toasted crostini or keep in the fridge for up to one week and enjoy tossed through linguine with some extra Parmesan grated on top.

This recipe is great served as a canapé or a dip . . . → Read More: Sammy’s Rocket and Walnut pesto on crostini

Sammy’s Stinging nettle pasta – as seen on The Morning Show

nettle pasta thumb

Who knew that this pesky weed could be so delicious? Nettles are usually the weed most avoided, but this time we’re pulling down our sleeves, putting on a pair of gloves and getting picking!

History tells us that the Ancient Greeks not only ate the weed for its nutrients but also as something of a cure-all. Its extremely rich in iron and potassium, and one of the richest sources of chlorophyll.

It can be a troubling weed and mowing can increase plant density. So the best way to deal . . . → Read More: Sammy’s Stinging nettle pasta – as seen on The Morning Show

Bella’s Quinoa Tabbouleh with Goats Cheese, as seen on Food For Life

quinoa tabbouleh goat cheese thumb

I just love quinoa, it’s a delicious replacement for starches/carbs in your meal, and it’s actually a seed, not a grain, making it paleo friendly and great for those with gluten intolerances… It’s perfect for replacing the traditional cracked wheat in tabbouleh, and I think it tastes even better!

Because it’s a seed, it’s much richer in nutrients than other starches and carbs, such as pasta, rice or cous cous. It’s a superfood which has been the base of the Peruvian diet for centuries… Most importantly, it’s packed FULL . . . → Read More: Bella’s Quinoa Tabbouleh with Goats Cheese, as seen on Food For Life

Sammy’s Prawn Biryani – as seen on The Morning Show

Prawn biryani

 

How many of us love Indian food but rarely make it ourselves? We are often turning to our local take away of even those less than authentic jarred sauces from the super market. But if you want some thing home made but still relatively easy and quick then this prawn biryani is the dish for you!

Prawn Biryani is a fragrant rice dish made with fresh prawns and an selection of spices that most of us will already have in the pantry. This dish is the perfect for . . . → Read More: Sammy’s Prawn Biryani – as seen on The Morning Show

Bella’s Ginger and Anise Stewed Rhubarb Eton Mess, as seen on Food For Life

ginger rhubarb mess thumb

I just love Eton mess, there’s something so sensual about that velvety cream, punctuated with the wonderful crunch of meringue. It’s a great dessert for dinner parties too – as you can pre-prepare it in a sexy stemless wine glass the day before, it refrigerates well overnight. Alternatively, you can make it free-form, dolloping the lush cream over store bought mini meringue nests, and topping with the ginger spiced rhubarb. It’s certainly a grown up version of plain berries!

Really, you should be warned in advance that this Ginger . . . → Read More: Bella’s Ginger and Anise Stewed Rhubarb Eton Mess, as seen on Food For Life

Sammy’s Fish en papillote with fennel – as seen on The Morning Show

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Not all of us are confident in cooking fish well. We are often scared of over cooking it resulting in a less than delicious piece of fish that requires some serious lemon juice squeezing to bring back the moisture.

Cooking fish en papillote means to cook in a parcel. A gift-like presentation – here with white fish, fennel, fronds and all carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Hmmm its warming us just thinking about it.

Once ready, tear . . . → Read More: Sammy’s Fish en papillote with fennel – as seen on The Morning Show

Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life

french puy lentil thumb

I do love the culture of a shared meal. I used to love everything about fine dining and the full restaurant experience, folded napkins, multiple courses, and shiny silverware. Although I still do enjoy eating out, there’s something deliciously heart warming about you and your loved ones huddled around a large pot of something braised or slow cooked and of course made with love. When I first moved out of home I experienced a certain sadness of only cooking for two rather then 6-8 people. I found myself craving . . . → Read More: Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life

Bella’s Filipino Chicken Adobo, as seen on The Morning Show

chicken adobo

Adobo in Spanish means “marinated”, and essentially this is a classic Filipino dish of marinated and braised chicken. It’s not to be confused with the central American marinade/sauce/rub called by the same name, which is based on paprika and smoked chilli.

The Filipino version is a very traditional dish, and probably the best known family favourite. Our friend, John, says he misses it more than any other Filipino dish! It’s super easy to make – just pop it all in a pot and let the magic happen! It’s loved . . . → Read More: Bella’s Filipino Chicken Adobo, as seen on The Morning Show

Bella’s slow cooked Veal and Red Capsicum Goulash, as seen on The Morning Show

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For Poles, Czech’s, hungry Hungarians, and any former Yugoslav country, there is no better winter comfort food than a delicious slow cooked bowl of goulasz. It’s rich with paprika and red capsicums, and the caraway seed is a must to get that nutty floral note that’s so classic to this dish.

The best thing about this dish is that it keeps well in the fridge, so you can eat it several days in a row! It also freezes very well, so go ahead and make a double or triple . . . → Read More: Bella’s slow cooked Veal and Red Capsicum Goulash, as seen on The Morning Show