Delicious Magazine (Aus), May 2017 (#170): The Baking Issue

  • Cumin lamb ribs with rice noodles (Seth James)

    Cumin lamb ribs with rice noodles (Seth James) (page 21)

    from Delicious Magazine (Aus), May 2017 (#170): The Baking Issue Delicious Magazine (Aus), May 2017 (#170)

    • Categories: Dressings & marinades; Pasta, doughs & sauces; Main course
    • Ingredients: chilli oil; lamb ribs; rice flour; arrowroot flour; glutinous rice flour; sunflower oil; fresh rice noodles; pickled vegetables; toasted sesame seeds; sesame oil; onions; garlic; cumin seeds; coriander stalks; coriander leaves; coriander roots; Chinese black rice vinegar; tamari; caster sugar
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Notes about Recipes in this book

  • Pumpkin & sage baked gnocchi

    • Kirstin_the_Kiwi on June 25, 2017

      I couldn't taste the sage - will add more next time. I roasted the pumpkin in cubes first... and then baked completed dish for only 20 minutes.

    • Melanie on August 05, 2017

      I followed the instructions (except the blue cheese) but wasn't wowed by the results. Will roast the pumpkin first next time as per Kirstin's idea.

  • Ricotta & basil crepe manicotti

    • debkellie on May 03, 2017

      Even halving the quantities it was still a large meal for 4. The reheated leftovers had far more flavour - amazing what an overnight rest does for flavours!

    • debkellie on January 10, 2023

      Returned to this one again, searching for what to do with leftover passata (already defrosted). Used my own crepe recipe (1 egg, 200ml milk, 4 tbsp plain flour - yield 6 crepes). Light, tasty, & great for using up bits & pieces of leftovers - I was halving the recipe, and in this case replaced 500g of ricotta, with 180 ricotta,180 smooth feta, 80 parmesan. Cleared the fridge nicely!

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  • Published May 01 2017
  • Format Magazine
  • Page Count 154
  • Language English
  • Countries Australia

Publishers Text

delicious. is a magazine that celebrates food and the people who produce it, from our favourite ABC TV chefs to passionate 'foodies' from around Australia and the rest of the world. Whether readers want a simple but delicious midweek meal or a more impressive dinner-party menu, we've got the recipes and tips they need.

A friendly, practical approach combined with authoritative recipes, as well as features, interviews and regular columns from well-known contributors, ensure that this is the magazine food lovers reach for every time.