crowd pleasers
recipes. tips. photos & random good stuff
sophie gilliatt and katherine westwood are the dinner ladies. we love to cook food that makes people happy - and want to share what we know about stress-free cooking.
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Thursday 02 June 2016
Any soup based on a proper chicken stock, made with free-range bones (feet included!) and vegies, is wonderfully homey and nourishing, whether it's a Jewish chicken noodle soup, Vietnamese pho, Greek avgolemono or this Chinese chicken and sweet corn soup. We have fond memories of this soup from childhood (oh, the Golden Fish restaurant in Rose Bay! How did they carve those carrot phoenixes?), where it would precede a 70s banquet of honey king prawns, beef and black bean and sweet and sour pork
dinnerladies.com.au/blog/post/26/not-your-average-takeaway-chicken-and-sweet-corn-soup
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Tuesday 24 May 2016
We’re all a bit salad-happy here at the moment. Summer may, at last, be over, but we’re still craving the freshness, health-giving qualities and general zippiness of fresh, raw vegetables and leaves, put together with a few other interesting ingredients and a bit of care. Lunch, in particular, says salad time to us, especially a salad that can be packed in a container – or a jar, for the terminally on-trend – and taken to work or school. The sturdier leaves and vegetables available at this time of year call out for big flavours and robust dressings and can even handle being dressed ahead of time – a bonus when you’re making a salad that needs to travel.
dinnerladies.com.au/blog/post/25/six-steps-to-a-great-winter-salad
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Tuesday 23 February 2016
These deliciously nutty burgers, with pesto flavours of basil and parmesan, are "meaty" enough to satisfy even the most hardened carnivore.
dinnerladies.com.au/blog/post/18/freekeh-burgers-with-cashews-and-basil
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Thursday 03 December 2015
To those who've asked for one last superfoods salad for the year we apologise. We just couldn't squeeze one more damn thing in. But here's the next best thing - the recipe! Teach a man to fish...
dinnerladies.com.au/blog/post/16/superfoods-salad
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Thursday 05 February 2015
For such an innocent, well-intentioned object, the terrine is subject to a surprising amount of fear and suspicion. I think that people’s pre-conceptions of terrines are that they are: a) Fatty b) Set in spooky aspic and c) Fiddly to the point of ponciness to make.
dinnerladies.com.au/blog/post/10/chicken-and-pistachio-terrine
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