• Sparkles75 on March 21, 2023

  Roasted capsicum tomato soup This was tasty enough and will probably repeat. I didn’t have fresh tomatoes so used tinned but I roasted the capsicums as directed. I found them a little fiddly by the time you cooled, peeled, deseeded (and then tried to retain juices while avoiding the seeds which were everywhere). You also use 5 capsicums which currently cost $2 each so makes for a pricey soup. Next time I will try using a jar of drained and rinsed fire roasted capsicums ( $4) to see if I can speed up the recipe for weeknights without compromising flavour too much. I think if you had time and a glut of home grown produce I would make as directed though. For my purposes (workday lunches) I’m sure it would be fine with those changes. She also cautions to season well and I thoroughly agree, significantly better with correct salt level

Notes about Recipes in this book

• Spinach, leek, zucchini and feta bake

  • Ana10000 on February 02, 2026

    This is a fab, very moreish recipe that can be eaten hot or cold the next day. I have made it at least 10 times in the past couple of months and passed on the recipe to several friends who also loved it. I add a chopped glove of garlic, a grate of fresh nutmeg and a good teaspoon of dried mint and generally use a mix of mint, dill and parsley for the fresh herbs. Have also successfully made it using gluten-free breadcrumbs. Also - I bake it in a rectangular casserole dish - easier to slice into big chunks.

• Zucchini, dill and haloumi fritters

  • treay on April 20, 2026

    This was a delicious recipe. I used marinated feta instead of halloumi in the batter because I wanted to serve it with halloumi slices. The recipe is easy to prepare but I had some trouble with the fritters. I used an older frypan and they got stuck and almost destroyed them. I changed pans and then it worked well. I brushed the halloumi, with a mixture of oil, honey and dry oregano that I've used in another recipe. It's yummy.

• Green beans in dill and pecan dressing

  • Ana10000 on February 02, 2026

    Really delicious and easy.

• Potato salad with bacon and egg

  • treay on December 11, 2025

    This is the second time that I have made this potato salad, and so far is one of the best we have eaten. It is so delicious, that even the author recommends to make it quite big, as people tend to go for seconds. We had enough to last us for two days! Can't wait to eat it again tonight!

• Crisp-skin roasted salmon with Puy lentils

  • treay on May 19, 2026

    Nice recipe for a midweek meal. I used tinned lentils warmed in the microwave before adding the roasted veggies and dressing.

• Burmese chicken, cardamom, lemon and coconut curry

  • ozfoodie on January 18, 2025

    Delicious. Easy but takes a little time. The recipe refers to the black seeds of the cardamom so I used black cardamom. I added potato as well, as suggested in the recipe. I made half the recipe quantity. I may have been a little heavy-handed with the turmeric as mine seemed quite yellow, but it was all lovely. Topped with mint to placate the coriander-hating husband.

• A scrumptious pork, thyme and apple pie

  • treay on December 27, 2025

    This is the first time I made it. It turned out quite delicious, but you really need the Beetroot relish and the Tomato chutney (both bought) to enhance the flavours. Otherwise, it can be a little plain.

• Flourless torta Caprese

  • Ana10000 on February 02, 2026

    This recipe has replaced my standard Jill Dupleix flourless chocolate cake one that I have used for years. Don't know why this one tastes better but ut does - maybe it's the use pf pecans instead of almonds. All my family love this - I don't bother with the ganache - just serve it warm, dusted with icing sugar with berries and thick cream on the side.

• Brown butter pecan cake

  • Ana10000 on February 02, 2026

    This is a good find. The burnt butter is so delicious and the cake comes out incredibly moist and flavoursome. The cake only uses egg whites, so I made a custard with the yolks to have alongside the cake. Heaven on a plate...