Shaved with avegetable peeler and deep-fried in plenty of clean oil at 170C until well crisped (one vegetable at a time, finishing with beetroot).
Drain on plenty of paper.
The celery leaves were dipped in a tempura batter (4 tbsp plain flour, ½ tspbicarb, ½ cup chilled water - mix quickly, use quickly), excess shaken off anddeep-fried as above.
American, 45 mins plus, Contemporary, Healthy, Vegetarian, Kid-friendly, Dessert
A great summer cake, light and full of seasonal fruit. More...
Modern, Quick, Contemporary, Healthy, Vegetarian, Dairy free, Egg free, Salad
At a recent lunch at one of my very favourite restaurants, Bistro Moncur in Sydney, I ate a superb salad of cauliflower, celery and toasted almonds. Here, chef Damien Pignolet is famous for his composed salads and this was an excellent example. The recipe follows at right. More...
Modern, Quick, Contemporary, Healthy, Vegetarian, Dairy free, Nut free, Egg free, Salad
One of the simplest ways to welcome guests for a spring or summer lunch party is to arrange simple, salady things with an eye to colour and texture, and encourage grazing while the barbecue is heating up. The combinations are truly endless. More...
Modern, Quick, Contemporary, Wheat free, Nut free, Egg free, Salad
Apricots belong to the rose family and are closely related to almonds, plums, peaches and cherries. The many varieties differ in size, colour, flavour and skin colour, which can be pale yellow to brilliant orange with a deep pink flush. However, they are not usually labelled in shops by variety. More...
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