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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Wednesday 06 May 2015
We're cooking a paella this week and it's such a happy, festive dish for a crowd that it calls for a Spanish theme to run through dinner. I'm always one for the easy option, particularly when friends come over. I admire but don't quite understand those who try out their most laborious and experimental cooking on guests. Tricksy, weird stuff? That's what my family's for, on sober evenings, when I have my wits about me, not socially stressed and a couple of finos worse for wear. So if I was thinking a dinner with a paella as the main event, I'd keep the bits beforehand very simple: some slices of jamon, a bowl of warmed olives, maybe a few roasted almonds and always some crudites dipped in romesco, that wonderfully versatile and piquant Spanish sauce.
dinnerladies.com.au/blog/post/13/a-vibrant-piquant-pepper-and-nut-sauce-for-seafood-steak-or-vegetables
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Tuesday 24 February 2015
I have a wasteful habit of buying just a little bit more than I need. I go to the shop, I intend to buy two bulbs of fennel, I have a rush of spendthrift blood to the brain, I buy three. Home again, my ancestral Scottish frugality asserts its ginger head, I cook two. This, for the mathematically disinclined, leaves one. The result is not that I have just one sad fennel bulb but a whole fridge full of lonely vegetables, friendless and destined -
dinnerladies.com.au/blog/post/12/quick-vegetable-pickles
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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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Tuesday 03 February 2015
I’ve noticed that a strange blindness sometimes comes over me when shopping for Asian ingredients. Usually I’m a stickler for reading everything on the label of packaged ingredients, not being wild about the unnecessary preservatives, corn syrup, trans fats, flavour enhancers and general gunk that find their way in there. But I’ll often buy sauces from the Asian grocer without a second glance at their ingredients, mostly because I assume there is no alternative and greed gets in the way of righteous living , sometimes because I’ve forgotten my glasses.
dinnerladies.com.au/blog/post/9/char-siu-pork-made-from-scratch-and-really-very-nearly-almost-healthy
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Wednesday 14 January 2015
So, we arrived back on the weekend after two weeks down the coast and this is what the herb garden looked like. More Amazonian jungle than Randwick raised bed: towering, flowering chives; parsley that has long since bolted for home; mint with leaves like elephant’s ears; basil stalks the girth of babies' forearms.
dinnerladies.com.au/blog/post/6/sauce-for-barbecued-chook-sauce-for-salmon-sauce-for-potatoes
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