About parsley (Recipes below...)
parsley recipes
Mandarin glazed lamb with pumpkin (butternut squash) & black-eyed peas
September 6th, 2009
Getting creative with roasting, and with a great supply of inexpensive, sweet, juicy imperial mandarins which are in season at present, I decided to see whether mandarin could replace honey in basting lamb racks. While you could only taste the slightest hint of mandarin flavour in the final product, it certainly helped with developing a [...]
Shepherds pie with a twist:
August 11th, 2009
Lentils, pumpkins and cannellini beans…who says just because mashed potato is high GI you can’t enjoy this classic dish! We actually think this version is BETTER than the original, and are once again, happy we started cooking with beans. My mum used to make a delicious lentil shepherd’s pie sourced from a book called “passion [...]
Easy tuna, bean & semolina cakes
July 26th, 2009
A Sunday night meal for when the pantry is low. Made from non-perishable food you can keep stocked in the pantry for when you run out of fresh ingredients! The smooth, creamy inside of these cakes along with the crispy crunchy coating goes perfectly with tomato sauce. But why eat sugary shop-bought sauce when my [...]
Mushroom Soup
July 5th, 2009
This recipe is loosely based on a recipe by Damien Pignolet for mushroom broth with herb cream crust. I have made the original version, and it is very tasty. It is made with creme fraiche and cream which is a very special treat, but not great for every day. This much more cholesterol friendly version [...]
Pea, pear, basil and mint garden salad
June 29th, 2009
Take advantage of the crisp pears available in Australia in early winter, bursting with freshness and not overly sweet to create this fresh tasty salad. It makes a wonderful side with “Herb-stuffed roasted lamb with garlic confit”, or with a sprinkle of a few roasted almonds or pecans and some thinly sliced multigrain sourdough bread [...]
Herb-stuffed roast lamb with garlic confit
June 28th, 2009
The best part of this recipe is the delicious garlic confit. This recipe is taken from Damien Pignolet’s book “French” (consider buying it through this Amazon link to support lowgicooking.com) however I have altered the way it is cooked slightly, excluding lavender from the herbs, using less parsley, and rather than spending the hours it [...]
Delicious tuna & white beans on toast
June 26th, 2009
This delicious tuna-and-beans recipe only take five minutes to prepare and is tangy and light, yet satisfying, thanks to the high protein content from the tuna and beans. The thin slices of sourdough bread provide adequate carbs to give you some immediate energy. var linkwithin_site_id = 38044; (function () { var elem = document.createElement(‘script’); elem.type [...]
