Sift the flours into a bowl. Stir in the cumin and the paprika. Make a well. Whisk the egg and milk together in a jug. Gradually whisk into flour mixture to form a thick batter. Mash half of the ...

In a bowl combine the flour, salt and pepper. Beat the eggs and cream together and then carefully fold into the flour making sure there are no lumps. Fold in the corn kernels. Add the grated potatoes, ...

Australian Gourmet Traveller recipe for baked ricotta with Angel’s mum’s chilli salsa from Cipro in Sydney. “We were at a barbecue at my mother’s house before we opened,” says Angel Fernandez. “It was ...

Wash the chilli, and roughly chop that too. I like a bit of heat in this salsa, so I just cut away the stalk at the top, and chop the whole chilli, leaving the seeds and pith in, but remove those if ...

Place the frozen peas in a small bowl and cover with 400ml of boiling water. In a medium-sized, pot on medium-low heat sweat the shallot and garlic in rapeseed oil until translucent. Add the chilli, ...

Strip the leaves from the rosemary stalks, keeping a small tuft at the top of each. Soak the stalks in cold water for 30 minutes to prevent them from burning on the barbecue. To make the salsa, ...

Serves: 4 Time: 1 hour Ingredients For the corn salsa: 2 corn on the cob 1 tsp coconut oil 2 tbsp coriander stalks, finely chopped 1 tsp smoky Tabasco sauce To serve: 1. Melt the coconut oil in a ...

Feeding your friends and loved ones in the garden? Here’s how to do it in delicious style Serves 4 For the salsa 2 garlic cloves, grated 1 heaped tbsp capers, drained 1 red chilli, deseeded, chopped ...