Author(s): Ross Dobson
An exciting and mouthwatering vegetarian recipe collection for anyone who is interested in cooking and eating good, healthy and natural food. These delicious, no-fuss recipes from top Sydney cook Ross Dobson prove that vegetarian food doesn't have to be labour-intensive or dull. Cooking with fresh, organic produce is healthy and simple. The book includes ideas for creating tasty Sharing Platters, including Courgette and Mint Fritters with Spicy Tomato Jam and Baked Mushrooms with Manchego Bechamel. Midweek Meals has great ideas for healthy food in a hurry, such as the no fuss Asparagus, Sweetcorn and Goat's Cheese Frittata. Soups and Stews make perfect one-pot meals for summer or winter, such as a Summer Sweetcorn Soup or Smoky Hotpot of Great Northern Beans. Saturday Night Suppers features recipes for when you have more time to spend in the kitchen. Treat your friends to Parpardelle Pasta with Portobello Mushrooms, Chestnuts and Chives or Home-made Cheese with Roasted Beetroot, Fennel and Pine Nuts. Ideas for Baking include savoury pies, gratins and bakes. Try Swiss Chard, Feta and Egg Pie - ideal for entertaining or the family. Finally, scrumptious Sweet Things to try include Nectarine and Pistachio Summer Crumble or the super indulgent Chocolate and Raspberry Mousse Cake.
Ross Dobson is a chef, food stylist and prolific cookbook author with 14 books to his name, including Kitchen Seasons and Casual Entertaining for Ryland Peters & Small as well as Chinatown, Three Ways With, Fired Up and Grillhouse, published by Murdoch Books in his native Australia. In his non-writing time he has been kept busy as the chef/owner of two western Sydney restaurants, The Union tapas bar and The Vincent Diner. He is based in Sydney, Australia.