Mrs. Delicious

Category: Vegetarian

Mushroom Duxelle

Duxelle is the first thing you learn at cookery school – it’s just mushrooms minced and cooked to a rich paste. It involves a lot of chopping, and chopping is the first thing you learn too. But the upshot is that it’s ridiculously delicious. It’s a very old fashioned French way of serving mushroom, when [...]

Toffee Apples

Toffee apples, or caramel apples, as they are known in the USA, are a staple kid food. They bring up memories of me begging my mum for one in the fruit and vegetable section of the supermarket. But they always had a limp granny smith apple inside so I just ate the toffee from the [...]

Fast Food: Raw Beet, Goat Cheese & Mint Salad

Eating beets raw is the best thing. They are sweet, crisp and earthy. I love amazingly saturated colours so the cool beet red really makes me smile. Grouped with bright green mint and clear white goats cheese, it always looks amazing on the table. You’ll never want to cook a beetroot again. Grated raw beet [...]

Lamingtons

Lamingtons are an authentic Australian bakery treat. They are squares or rectangles of stale sponge cake, drenched in chocolate ganache and rolled in desiccated coconut. Legend goes that they were named for Lord Lamington, a state official in the northern state of Queensland, as it was his personal chef at Government House who came up [...]

Potatoes Two Ways

I’ve recently made potatoes in two of my most favourite ways. The two recipes following occupy opposite ends of the potato spectrum. They are very disparate, but equally delicious.¬†We have the crisp baked hasselbacks on one end, and the creamy soft potato au gratin on the other. These dishes pay credence to the versatility of [...]

Dahl

For those of you not into Indian food, dahl is a thin porridgey curry made with lentils. My recipe is a bit heavier on the spice than a lot of indian recipes I’ve read, but it works, particularly if you are using the more meaty green/brown lentils. If you can get your hands on some [...]