There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
PREP 20 minutes
COOK 10 minutes
SERVES 4
INGREDIENTS
- 4 slices of sourdough
- 1tbsp light olive oil, plus extra for brushing
- 150g white button mushrooms, sliced
- 300g fresh spinach
- Pinch of pink Himalayan salt
- 3tbsp crumbled goat cheese
METHOD
- Brush the sourdough slices with olive oil and toast for 5-6 minutes. Remove and set aside.
- Heat the olive oil in a pan over high heat. When the oil is hot, add the mushrooms and sauté them for 2-3 minutes.
- Add the spinach to the pan and stir for a few more minutes, until the spinach is lightly cooked. Add salt to taste and remove the pan from the heat.
- To serve, place a heap of the mushroom and spinach mixture on each slice of bread, crumble the goat cheese on top and enjoy!
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
There is something so satisfying about a good old-fashioned vegetarian samosa.
If you thought pancakes aren’t a high-protein breakfast option, think again.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
Barbecue beef and bacon burger might just be the best use of alliteration in the English language – it rolls perfectly off the tongue the same way this burger will roll right past yours.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
