Cooking my way through the Tenderheart Cookbook. Soy-butter Bok Choy Pasta The Quick Lowdown: Longtime Broccoli Ignore the look of this—it tastes good. It’s a little like a confit, with the broccoli cooked slowly in an oil bath. The Quick Lowdown: How to: In a large saucepan over medium heat, put 1 head of broccoli cut into florets with the stalk trimmed and cut into slices, 250 ml extra-virgin olive oil, 1 tbs capers, 1/2 tsp chilli flakes, 1/2 tsp salt and black pepper and heat for 5-7 minutes Once the oil is bubbling slightly, cover and cook at the lowest heat for 1/1/2 hours. Serve smeared on bread or stirred…

Cooking my way through the Tenderheart Cookbook. Creamy Whole roasted Eggplant with Tomato and Lentil Sauce The Quick Lowdown: Butternut Pumpkin Lasagne The Quick Lowdown:

Cooking my way through the Tenderheart Cookbook. Both these cooks happened before we went overseas. Celery Leaf Soup We got a half piece of celery in our veggie box and it had a heap of leaves attached so Celery Leaf soup seemed like a good way to make use of something that could have easily gone in the bin. The Quick Lowdown: Wombok and (Pomelo) Mandarin Salad with Coconut-peanut Crunch The recipe calls for pomelo but I made it with mandarins so it was probably sweeter and less bitter than it would have been The Quick Lowdown:

Cooking my way through the Tenderheart Cookbook. Charred Zucchini and Sweetcorn with Basil Caesar-ish Sauce The Quick Lowdown: Carrot Peanut Satay Ramen The Quick Lowdown: Brussels-sprouts-instead-of-egg Salad I often get a box of veggies delivered and a few weeks ago we got brussels sprouts in the box. Hubby is not a fan but I saw this salad and thought it would make a good lunch for me. I included the optional eggs for some protein. The Quick Lowdown:

Cooking my way through the Tenderheart Cookbook. Kale Dumplings with Brothy Butter Beans I’m not a fan of butter beans; I usually find them too dry and chewy, so I made this with cannellini beans. The Quick Lowdown: Sweet Patatas Bravas Salad A familiar story … I had a bunch of sweet potatoes, the family were coming over, and I didn’t want to head out to the shops. I made this with buckwheat instead of barley because I didn’t have any barley, and a mix of sweet potatoes and potatoes to keep the family happy. The Quick Lowdown: I was thrilled with both these recipes because they are different from the…

Cooking my way through the Tenderheart Cookbook. Kale, ginger and green onion noodles I picked this because these were the veggies I had floating around in my fridge at the end of the week. The Quick Lowdown: Tomato and Coconut-braised Cabbage and Lentils I had some cabbage and needed to use it. The Quick Lowdown:

One thing I love about the Tenderheart Cookbook is that it is organised by vegetables. If I have a lot of one vegetable to use up, I can turn to the appropriate section and pick out a recipe. This recipe is in the broccoli section, but I mainly chose it because I also had lettuce to use up. To make it a complete meal, I added some precooked chicken from our local small grocer. Charred Broccoli Reuben Salad (p64) (with chicken) The Quick Lowdown: This is what I did (including my additions/ changes): Ingredients: Method: Preheat oven to 190C. Tear or cut the bread into chunks, toss in olive oil,…

This is the next update on my challenge to cook through the Tenderheart Cookbook. The cookbook is divided up into chapters for each vegetable which came in handy this week as I was getting to the end of our veggie box, and I had lettuce, cabbage and Choy Sum to use up. Stir-fried Lettuce (p54) I somehow ended up with a large portion of two iceberg lettuces plus gourmet lettuce that came in the veggie box. The first iceberg I used up in some fried rice, the fancy lettuce in a side salad which left one more iceberg lettuce … a perfect opportunity to try this recipe. A simple stirfry…