Cuisine Magazine, Mar/Apr 2013 (#157)

  • Tomato harvest tart (page 25)

    from Cuisine Magazine, Mar/Apr 2013 (#157) Cuisine Magazine, Mar/Apr 2013 (#157) by Fiona Smith

    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: all-purpose flour; butter; ricotta cheese; cherry tomatoes; mozzarella cheese; pesto of your choice; oregano
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Notes about Recipes in this book

  • Preserved lemon, pork and Parmesan meatballs with herb salad

    • AliciaWarren on December 28, 2013

      I made this Dec 2013. I substituted pecorino for parmesan and coriander for parsley. I used 2 preserved lemon quarters but they didn't really make an impact. Make it 3 next time. I used the food processor to mix the ingredients which made it quicker and didn't harm the finished product. - provided you like a fine grained meatball. Definitely worth making again.

  • Harissa lamb mince with Middle Eastern rice

    • MeganMason on December 11, 2022

      Didn't make the tahini dressing. Used some of the meat on a pizza base with bocc balls and fresh herbs. Delicious. The rest with the rice noodles. Also delicious. Quick to make.

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  • Published Mar 01 2013
  • Format Magazine
  • Language English
  • Countries New Zealand

Publishers Text

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.