Home
Recipes
Takes a little effort

Fudge recipes

Tribeca fudge and caramel tart

1 hour

Gluten-free ricotta and artichoke ravioli

5 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Risotto recipes

Wild mushroom risotto

25 minutes

Fish recipes

Citrusy seafood salad

20 minutes

Duck recipes

Duck egg ravioli with exotic mushroom sauce

15 minutes

Quiche recipes

Spring pea and Parmesan “Quiche Lorraine”

70 minutes

Fish recipes

Pickled Angelfish

45 minutes

Beetroot tarts

45 minutes

Cooking with

Rose and pink sparkling wine jelly

5 minutes

Savoury bake

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

40 minutes

Gnocchi recipes

Slow-cooked beef ragu with gnocchi

1 1/2 hours

Slow-cooked beef ragu with gnocchi

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/2 hours

Ingredients

6 carrots, finely chopped
4 baby leeks, finely chopped
4 garlic cloves, finely sliced
3 T olive oil
2 T tomato paste
6 anchovy fillets
1 fresh rosemary sprig, chopped
1 T oregano chopped
2 bay leaves
3 T flat-leaf parsley chopped
1 x 400 g chopped tomato can
600 g free-range beef shin
1/2 cup beef stock
1 cup red wine
Basic gnocchi one portion
Sea salt and freshly ground black pepper to taste
Parmesan grated, for serving

Method

In a saucepan over a medium to low heat, gently fry the carrot, leek and garlic in the olive oil until softened but not coloured.

Add the tomato paste, anchovies, fresh herbs and canned tomato and simmer for 20 minutes.

Add the beef shin, stock and red wine, cover and simmer for 1 hour, or until the beef is broken up and the sauce has reduced.

Spoon the sticky ragu over the cooked gnocchi, season and scatter with grated Parmesan. Serve immediately.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tribeca fudge and caramel tart

Gluten-free ricotta and artichoke ravioli

Paneer Makhani with jasmine or basmati rice

Wild mushroom risotto

Citrusy seafood salad

Duck egg ravioli with exotic mushroom sauce

Spring pea and Parmesan “Quiche Lorraine”

Pickled Angelfish

Beetroot tarts

Rose and pink sparkling wine jelly

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

Slow-cooked beef ragu with gnocchi

Slow-cooked beef ragu with gnocchi

Ingredients

Method