Nico Moretti has his Cooking Passions cooking school in Perth and does foodie tours around the world with his wife Belinda. I can highly recommend the tours, after joining the one to Japan last year. Nico also joined us at Lake Como for our Thermomix Emerald Class Trip and for Thermofest in Vietnam. You can buy Nico’s cookbooks here. He also has recipes on cookidoo including a collection called Celebrate Summer. Here are some of the delicious recipes I have tried so far.
Minted Moscow Mule Cocktail from the Celebrate Summer Collection on CookidooGrilled scallops with chilli jam from the Celebrate Summer Collection on CookidooLeek and smoked salmon dip from the Celebrate Summer Collection on CookidooBourbon Pork RibsTriple C Cinnamon RollsTriple C Cinnamon Scuffins
Eggcellent Caeser Dressing recipe from cookidoo to make a scallop caesar saladScallops with fresh pasta, white wine & cream with asparagus and parmesan cheese.
I had some lemon curd left over (recipe from the basic cookbook) and thought I would swirl it through a cake mixture ( I used the basic cake recipe from the In the Mix cookbook by Dani Valent) I also have rhubarb in my garden so decided to add that to the cake too & it was delicious!!
I felt the need to have a bit of a spring clean of my food intake after so much indulgence over the last few months. So my friends and I are going to be cooking and eating healthy recipes this month, using recipes from the Life Changing Food cookbook and Quirky Cooking cookbook, Fiona Hoskin’s recipes from her website and ebooks and healthy recipes from cookidoo from the Eat Well cookbook and Plant to Plate cookbook.
Rhubarb Lamb Ribs (I’m not sure how healthy this recipe is but I had the leftovers this week with salads and veggies)I’ve been making lots of salads with leftover steamed chicken.Chicken soup with leftover veggies the stock is from steaming a whole chicken also served with homemade kimchi.Fig Fruity Dream – we used frozen fresh figs & an egg white, then served with walnuts – you could add honey if you wanted it a bit sweeter?Kingfish Sashimi recipe from the Chin Chin CookbookLamb Saag from the Flavours of India Cookbook
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