Latest news with #HettyLuiMcKinnon
ABC News
3 days ago
- General
- ABC News
One-pan spicy tomato beans with eggs and feta
This dish of spicy white beans in a rich tomato sauce is a meeting of two beloved dishes — fiery Arrabbiata sauce and shakshuka. Popular recipes by Hetty Lui McKinnon: Italian Arrabbiata, usually served with pasta, is a classic red sauce that is fired up with chili flakes and a generous amount of garlic. While heat is the defining characteristic of Arrabbiata, making it at home allows you to season it to your liking. Cannellini or butter beans bring a quiet luxury to this dish, their nutty flavour and creamy texture a perfect contrast to the intense tangy acidity of the tomato sauce.
New York Times
29-05-2025
- Health
- New York Times
A Pasta Salad in Grain Salad's Clothing
On Saturday, I arose to a holiday weekend rarity: no plans, no responsibilities. With nowhere to be and no one to see, I did my best to revel in the boredom. I made a laborious green juice. I toasted some sourdough and soft-scrambled some eggs. I lit a candle. I threw on a record. Perhaps I'd meander to the farmers' market, I told a friend similarly enjoying what she called a 'Saturday of nothingness.' It had been longer than I'd like to admit since I last perused the stalls. Rhubarb! Strawberries! Green onions tall enough to bypass a Hinge height filter! In a trance, I scooped up some snap peas, a bunch of radishes, a bridal bouquet's worth of mint. Much like my weekend, I had no plans for any of it. Then I saw Hetty Lui McKinnon's new herby pearl couscous and sugar snap pea salad, which would make quick use of much of my bounty. It's a pasta salad with grain-salad sensibilities, a distant, springy relative of tabbouleh. You know, the 'our dads are best friends' kind of cousin. Snap peas, mint, parsley and plenty of lemon lend layers of bright flavor, and a little unexpected warmth from allspice keeps things balanced. View this recipe. But I bought far more snap peas and mint than any one recipe should call for. I always enjoy my snap peas raw, or simply blanched, but the tender, nearly caramelized vegetables in this crispy baked tofu from Melissa Clark make a compelling case for letting them hang out in a 400 degree oven for half an hour. Want all of The Times? Subscribe.
ABC News
04-05-2025
- Lifestyle
- ABC News
Freezer-friendly dinners for meal prep
Life is busy and it always helps to have a few meals in the freezer. Here are five that are suitable for freezing, which taste just as good on the reheat as they do cooked fresh. If you can, make the stew the day before and rest in the fridge for maximum flavour. ( ABC News: Heidi Sze ) This fall-apart beef stew includes a healthy amount of sweet potato, so there's no need to make extra veggies when it comes time to serve. Enjoy over couscous, or with a chunk of buttered bread. Chilli can be made ahead of time and freezes well, too. ( ABC Everyday: Hetty Lui McKinnon ) There are so many ways to enjoy this vegetarian chilli, which is made from mostly tinned ingredients. Top it with avocado, sour cream, grated cheese and a squeeze of lime and use the leftovers to make nachos. One batch will feed six. The ingredients I've used here are purposefully basic and pantry-friendly. ( ABC News: Hetty Lui McKinnon ) Bolognese is a classic freezer meal and this vegetarian version hits many of the same flavour notes, only without the meat. It's cooked low and slow to build flavour and feeds six. This warming chicken stew includes plenty of veggies. ( ABC News: Heidi Sze ) Stock your freezer with this simple and filling meal, which includes plenty of veggies. Serve it over rice or your favourite grain. It can also be enjoyed as a soup-like meal with plenty of coriander and fresh lime juice. A pumpkin soup with a kick that's topped with coconut milk, fresh coriander and spicy roast cashews. ( ABC News: Hetty McKinnon ) Red curry paste adds spice and flavour to this pumpkin soup, which is finished with coconut milk. While the soup is reheating, make the roast curry cashews in the oven for added crunch. Tips for freezing and defrosting food Check the containers or bags you're using are freezer-safe by looking at the label or for a snowflake symbol on the base Portion meals into smaller servings as this will be more difficult to do once meals are frozen Shallow containers will mean food freezes and defrosts faster and move evenly A clear labelling system will help you keep track of what you have and how old it is When it comes to food safety, it's best to Frozen food should not be defrosted on a benchtop
ABC News
01-05-2025
- Entertainment
- ABC News
Cookbook authors share their process after the RecipeTin Eats-Brooke Bellamy recipe accusations
There have been accusations of plagiarism in the Australian cookbook scene, with RecipeTin Eats founder Nagi Maehashi claiming two recipes from Brooke Bellamy's cookbook are similar to ones she has previously published, which Bellamy has rejected saying she has been creating her recipes and selling them commercially since 2016. In a ". The accusations, which have While many of us rely on recipes, how they are created can be mysterious. We asked three Australian cookbook authors to share their process and thoughts on crediting and ownership. Alice Zaslavsky, cookbook author and TV host Alice Zaslavsky hosts A Bite To Eat With Alice on ABC TV. ( ABC ) Based in Naarm/Melbourne, Alice Zaslavsky explains that there aren't rules for when you should attribute a recipe or idea in food writing, however "most recipe writers know the value of giving or providing context". Photo shows a composite image of two women Brooke Bellamy rejects claims by popular Australian cook Nagi Maehashi that two recipes in the cookbook Bake with Brooki are copied. "It goes beyond etiquette," she says, adding that including sources and inspiration in a recipe become part of "what makes it special". She says every recipe has an element taken from somewhere else, whether it's a cooking technique from social media, a flavour combination inspired by a restaurant dish or a childhood memory. In her cookbook In Praise of Veg, Ms Zaslavsky's beetroot brownie recipe credits an orange cake that first appeared in print almost 60 years ago by the cookbook author and food writer Claudia Roden. " When I visited her in London we had a good chat about that cake. She talked about how many different cookbook authors have credited that cake and then created their own version, and it's a compliment. " Hetty Lui McKinnon, food writer and cookbook author Hetty Lui McKinnon says some recipes can reflect the unique perspective and experiences of their creator. ( ABC News: Hetty Lui McKinnon ) Hetty Lui McKinnon says being a responsible recipe developer includes acknowledging your sources, influences and fellow recipe writers. She is the author of five cookbooks and Often she uses a recipe introduction to share or acknowledge the inspiration behind a dish. "People complain about head notes … but that's your chance to give context to recipes, to explain why you did it the way you did it." Lui McKinnon loves when other cooks and creators give her credit for a recipe. "On social media it's so easy, but somehow a lot of people don't do it." Lui McKinnon says her dumpling tomato salad recipe went viral and it was sometimes recreated without acknowledgement or credited incorrectly, which was at times "hard to see". "That [recipe] reflects my culinary background," she says. When it comes to recipe ownership, she says there are different types of recipes. "There are recipes that already exist in the world and we're presenting our version of them, and for me personally I don't feel ownership over those so much." Sign up to the ABC Lifestyle newsletter Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You'll also receive a monthly newsletter of our best recipes. Your information is being handled in accordance with the Email address Subscribe Andreas Papadakis, chef and restaurateur Andreas Papadakis says he gets 'a lot of inspiration from classic dishes'. ( Supplied: Andreas Papdakis ) Andreas Papadakis is the executive chef and owner of Tipo 00 and author of The Pasta Cookbook: For People Who Love Pasta. He often refers to the region and traditional methods behind his more modern take on recipes in his cookbook. Photo shows Two copies of the Bake with Brooki cookbook. Can you own a recipe? And what are the protocols if you take inspiration from another cookbook author's work? He likes to "Melbournise or do an Andreas version of something traditional", often inspired by local and seasonal produce. After more than a decade, Mr Papadakis says he's been happy to see chefs leave to open their own restaurants or become executive chefs elsewhere. He says it's natural for ideas, recipes and techniques to travel with them, but hopes others will put their own spin on things. " I feel like you need to put a good 50 per cent of yourself in it and make it your own. " Mr Papadakis chooses to avoid social media for cooking inspiration because it can feel counterproductive. "I feel like if you scroll on food pages on social media then you'll have to copy someone in some way or the other."
New York Times
28-04-2025
- Lifestyle
- New York Times
Go-To Noodles for On-the-Go Days
All the best weeknight pastas begin the same, mysterious way: a few pantry ingredients come together to create an alchemical spark, preferably in 30 minutes or less. Breadcrumbs, red chile flakes and anchovies are a classic example that I turn to again and again; Parmesan, lemon and butter are another. The flavors magically and effortlessly transcend the sum of their parts. Now Hetty Lui McKinnon brings us a new dish to join these stellar ranks. In her hoisin garlic noodles, she takes hoisin and soy sauce, garlic and scallions and unites them in a sublime symphony of lightly sauced, deeply flavored noodles. There's a pungent kick from the browned garlic, tempered by a little smoky sweetness from the hoisin. Keep things minimal and serve it simply tossed with sesame seeds and scallion greens — or add a little protein by stirring in some tofu, eggs or cooked chicken. Featured Recipe View Recipe → Creamy spinach-artichoke chicken stew: Sarah DiGregorio's recipe is inspired by the melty mix of silky vegetables, Parmesan and cream cheese in a classic spinach-artichoke dip. It comes together easily with its mix of jarred marinated artichokes and frozen spinach, while fresh dill and scallions give everything a bright, fresh snap. And if you have a slow cooker, Sarah's got you covered with a low-and-slow version as well. One-pot sesame salmon and quinoa: Although the salmon and quinoa are the headliners of Kay Chun's smart recipe, it's really the emerald broccoli florets drizzled with a punchy, three-ingredient ponzu-tahini dressing that steal the show. And while you're whisking it together, do your future self a favor and double that dressing recipe. You'll be happy you have it on hand for roasted chicken and leafy green salads. Want all of The Times? Subscribe.
