Innholdsfortegnelse for Best of summer 2025 i delicious. Cookbooks

A generous layer of velvety-smooth bechamel, baked to golden perfection, tops a FRAGRANT lamb and eggplant filling cooked low and slow. MELANZANE IMBOTTITE (STUFFED EGGPLANTS) SERVES 4 4 (1.4kg total) eggplants200ml extra virgin olive oil1 garlic clove, smashed600ml tomato passata (see recipe, p 15)12 basil leaves250g mozzarella, torn1⅔ cups (200g) pitted kalamata olives, halved1 tbs oregano leaves, plus extra, to serve Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Cut the eggplants in half lengthways. Using a small sharp knife, make crisscross incisions in the flesh without cutting all the way through. Place on prepared tray. Season and drizzle each half with 1 tbs oil. Roast for 30 minutes, or until softened. Meanwhile, heat the remaining 2 tbs oil in a large frypan over medium heat.…

Freeze fresh strawberries at their seasonal peak to use in baking, jam and cocktails, like this simple sipper full of BRIGHT FLAVOURS. SPECIAL PISTACHIO CAKE SERVES 18-20 Begin this recipe a day ahead. You’ll need 4 x 20cm round cake pans. 120g pistachios (see note)2 cups (240g) icing sugar480g almond meal1 cup (150g) self-raising flour12 egg whites320g salted butter, meltedFinely grated zest of 2 lemons1 cup (325g) lemon curd4 punnets raspberriesCrushed slivered pistachios, to decorate WHITE CHOCOLATE GANACHE 600g white chocolate, finely chopped1 cup (250ml) thickened cream50g unsalted butter, softened1 tbs vanilla extract Preheat oven to 200°C/180°C fan‑forced. Grease 4 x 20cm round cake pans and line with baking paper. Roast the pistachios on a baking tray for 12‑14 minutes, until fragrant. Set aside to cool completely, then place in…

Serve up Mediterranean flavours at your next long lunch with this EASY SEAFOOD SALAD, combining the brightness of baby romas, the crunch of cucumber and the tang of pickled vegetables. TOMATOES WITH STRACCIATELLA AND OREGANO SERVES 8 (AS A STARTER OR SHARED PLATE) 600g heirloom tomatoes, roughly cut into chunks1 tbs white wine vinegar1 tsp dried oregano250g stracciatella cheese¼ cup (60ml) extra virgin olive oil2 tbs oregano leavesSliced crunchy bread, to serve Combine the tomatoes, vinegar and dried oregano in a medium bowl. Season, then roughly squash the tomatoes with the back of a spoon. Set aside for at least 30 minutes for flavours to develop. To serve, spoon the stracciatella onto a serving plate with a lip. Top with the tomatoes. Season, drizzle over the oil and sprinkle with…

STEAMED ROCK LING, BUTTER BEANS & POTATO SALAD WITH ORANGE-SAFFRON DRESSING SERVES 4 750g small kipfler potatoes200g butter beans, trimmed600g rock ling, cut into 4 fillets, skin removed2 cups firmly packed flat-leaf parsley leaves (about 1 large bunch)1 bunch rocket, trimmed⅓ cup (35g) flaked almonds, toasted ORANGE-SAFFRON DRESSING 4 cups (1L) orange juice4 cinnamon quills⅓ cup (25g) whole star anisePinch saffron threads150ml extra virgin olive oil For the dressing, place the ingredients, except oil, in a medium saucepan over medium heat. Simmer for 35-40 minutes, until liquid has substantially reduced (you need 150ml). Strain into a jug, set aside to cool to room temperature, then slowly whisk in the oil until well combined and slightly thickened. Season well with salt flakes. Set aside. Place the potatoes in a large saucepan.…

This noodle bowl is full of Asian flavours, with caramelised chicken, PICKLED PINEAPPLE and a fruity Kewpie dressing. SPICY TUNA & GREEN PAPAYA SALAD SERVES 4 (AS A LIGHT MEAL) 2 tsp coriander seeds2 makrut lime leaves, finely shredded2 garlic cloves, crushed2 long green chillies, seeds removed, finely chopped1 tbs caster sugar⅓ cup (80ml) fish sauceJuice of 2 limes1 tsp sesame oil1 tbs sunflower oil500g sashimi-grade tuna, cut into 1cm cubes Pinch ground white pepper1 tbs toasted sesame seeds2 pink grapefruit or 1 pomelo, peeled, broken into segments1 green papaya, finely shredded (we used a mandoline)1½ cups mint leaves2 eschalots, finely chopped⅓ cup (50g) roasted salted peanuts, roughly chopped Place coriander seeds in a small frypan over medium heat and cook, swirling the pan regularly, for 1-2 minutes, until fragrant.…

This tart packs a punch with crumbly cheddar pastry, a zesty feta filling, two types of marinated zucchini and chimichurri. The spiced lamb on top makes it DELICIOUSLY SATISFYING. Make these mini quiches ahead to prep for a picnic. Just cool completely, then store in the fridge for up to 3 days. Allow the CHEESY MORSELS to come to room temperature before serving. Make twists on the classics with zucchini – its mild flavour PAIRS PERFECTLY with creamy cheeses, a spicy kick of chilli and herbaceous condiments. ZUCCHINI & GOAT’S CHEESE TART WITH SPICED LAMB SERVES 8 You’ll need an 22.5cm (base measurement), 3.5cm-deep loose-bottomed tart pan. 185g plain flourSmall pinch of cayenne pepper185g cold unsalted butter, chopped185g strong cheddar, finely grated2 medium zucchini (we used 1 green and 1…

MUSSELS WITH FERMENTED CHILLI SUGO SERVES 4 Begin this recipe at least 3 days ahead. 2kg scrubbed mussels (see notes)¼ cup (60ml) white wine Garlic toasts, to serve FERMENTED CHILLI 300g long red chillies1 small garlic clove, crushed2 tsp caster sugar TOMATO SUGO 1 tbs extra virgin olive oil1 small garlic clove, crushed400g can crushed tomatoes1 tbs finely chopped basil leaves1 tbs finely chopped flat-leaf parsley leaves, plus extra leaves to serve For the fermented chilli, place all ingredients and ¼ tsp fine salt in a food processor. Whiz until a coarse texture. Transfer to an airtight container, cover and stand at room temperature for 3-5 days, ‘burping’ the container each day by opening, then closing, the lid. Transfer to a sterilised jar, seal and store in the fridge until…

Layered with vibrant apricot jelly and peach granita, every spoonful of these tapioca pearl puddings is a TREASURE TROVE of fruity flavour. The intense flavour and colour of blood plums cut through the creaminess of silky pistachio panna cotta MADE FOR SHARING. TAPIOCA PEARLS WITH APRICOT JELLY AND PEACH GRANITA MAKES 4 Begin this recipe at least 6 hours ahead. 2 yellow peaches, peeled, halved, stones removed, chopped, plus 1 extra, cut into wedges, to serve⅓ cup (75g) caster sugar, plus 1 tbs extra2 tbs lemon juice¼ cup (50g) tapioca pearls1¾ cups (430ml) milk½ tsp vanilla bean paste APRICOT JELLY 4 (430g total) apricots, chopped½ cup (110g) caster sugarJuice of 1 orange4 platinum-strength gelatine leaves For the granita, place peaches, ⅓ cup (75g) sugar and lemon juice in a food…