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If you have ever dreamed of making delicious food from your very own garden, Stephanie Alexander's Kitchen Garden Companion is the book for you. Follow in the footsteps of one of Australia's best-loved cooks and food writers as she reveals the secrets of delicious dishes created from the produce you've gathered yourself. Try some of the 250 recipes that will transform your fresh produce into delicious meals. Use the vegetables, fruit and herbs you've grown in new and exciting ways with this inspiring and tasty selection of recipes.
In this new paperback edition, Stephanie Alexander's Kitchen Garden Companion Cooking, Stephanie has added more than 20 new delicious and reliable recipes. As the second volume companion to the Kitchen Garden Companion Growing paperback edition, this cookbook is a comprehensive guide for making the most of the produce you've grown yourself to create delicious meals for family and friends.
A variation on a classic from Stephanie Alexander’s Kitchen Garden Companion: Cooking.
The inclusion of broccoli is a ‘ring-in’ addition to a classic way with spaghetti. I prefer to use penne for this variation as it seems to complement the weight of the broccoli pieces.
250 g penne or pasta of choice
350 g broccoli, cut into small florets, stems peeled and cut into thin rounds
3 free-range egg yolks
2 tablespoons pouring cream
2 tablespoons grated parmesan
2 tablespoons extra-virgin olive oil
75 g streaky bacon, cut into thin strips
sea salt and freshly ground pepper
Preheat oven to 100°C and put an ovenproof serving bowl inside to warm.
Fill 2 large heavy-based saucepans with lightly salted water and bring to the boil over high heat. Drop penne into one and boil for about 12 minutes or until al dente. Drop the broccoli into second pan. When water returns to the boil, cook for 2 minutes exactly, then scoop broccoli with a slotted spoon into a colander resting over a large mixing bowl.
Put egg yolks, cream and parmesan in a bowl. Lightly whisk and set aside. When pasta has 3–4 minutes cooking time left, heat olive oil in a large heavy-based non-stick frying pan over medium heat and sauté bacon until it starts to crisp. Tip in broccoli and toss.
Drain pasta in a colander, reserving a spoonful of cooking water. Immediately add pasta to broccoli and bacon mixture. Toss to mix. Add reserved pasta water to egg mixture. Remove frying pan from the heat, then tip in egg, cream and cheese mixture and shake to thicken. Transfer to the heated serving dish and season to taste. Serve at once.
ISBN: 9781921384349 ISBN-10: 1921384344 Audience:
Number Of Pages: 496 Published: 3rd April 2017 Country of Publication: AU Dimensions (cm): 26.5 x 20.3
Weight (kg): 1.73
Edition Number: 1
About the Author
Stephanie Alexander's early food life was influenced first and foremost by her mother, Mary Burchett, a wonderful cook who was interested not just in recipes, but in the culture that inspired the dish. She was eager to experiment. When she left school she went to the University of Melbourne and then studied to become a librarian (with no thoughts of working with food professionally). She left Australia at the age of 21 to see the world. The world for her at that time was France, and she was delighted to discover that France was every bit as thrilling and satisfying as she had dreamed it would be. In the intervening 40 plus years she has returned as often as possible and, whilst acknowledging change, there remained a value and respect accorded to food that she found renewing and reassuring.