In the Kitchen

120 favourite recipes for breakfasts, lunches, dinners, picnics and parties

Simmone Logue
AUD $39.99
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Legendary caterer and food wholesaler shares her fresh, easy, seasonal recipes that cater for every occasion, from breakfast to dinner, cocktails to picnics.

Simmone Logue and her team ice hundreds of cakes, bake tens of thousands of pies and stir more than a thousand casseroles of beef bourguignon each week. But this consummate professional hasn't lost any of the passion or forgotten any of the secrets that made her a great home cook in the first place. Every recipe in this collection has a special place in Simmone's heart and marks a milestone on her journey to becoming a legendary baker, caterer and businesswoman. From the early days as the 'fairy pudding godmother', who walked her home-made cakes up the road to local cafes, to the thriving businesswoman who now supplies busy people, supermarkets, footy stadiums and airlines from her artisan bakery in Sydney. The kitchen is Simmone's natural habitat - the heart of her home and her business, the place where she eats, sleeps and breathes her passion for food.

Author bio:

Simmone started her food business in a small flat in Sydney's Neutral Bay, hand-delivering her cakes to local cafe owners. She then leased an old butcher's shop, added pies, braises and salads to her repertoire, and her business continued to grow. Now, twenty-five years on, Simmone Logue has created a $10 million business in wholesaling, retailing and catering. The Simmone Logue kitchen team, based in Marrickville, is now 60 strong, and makes everything by hand and from scratch. Her clients include Woolworths, Qantas, Virgin, Thomas Dux. Simmone Logue is a Gold Licence Caterer and caters for intimate dinners for six, a quick lunch in one of her stores, or a corporate cocktail party for 500. Her customers trust the team will deliver high quality, tasty food which is both beautiful in presentation and delicious to eat with family and friends.

Category: General cookery & recipes
ISBN: 9781743367254
Publisher: Murdoch Books
Imprint: Murdoch Books
Pub Date: April 2016
Page Extent: 240
Format: Book
Subject: General cookery & recipes

Sample recipe

KALE, PEA, MINT & FARRO SALAD WITH LEMON DRESSING

In-the-Kitchen-Kale-Pea-Mint-Farro-Salad

KALE, PEA, MINT & FARRO SALAD WITH LEMON DRESSING

Kale is such a gorgeous curly-leafed vegetable, and becomes so ridiculously green when you cook it that you can't help thinking how good it is for you. I really enjoy its chewiness, and the way it holds its shape even after cooking. I also love its versatility — you can fry it, bake it, stir-fry it, add it to soups and curries, and use it in salads such as this.

SERVES UP TO 10 AS A SIDE DISH
PREPARATION 15 MINUTES | COOKING 30 MINUTES

500 g (1 lb 2 oz) packet farro (see Tip)
4 tablespoons olive oil
2 garlic cloves, chopped
1 bunch kale, stalks removed, leaves roughly chopped
juice of 1 lemon
1⁄2 teaspoon sea salt
500 g (1 lb 2 oz) packet frozen green peas
1 bunch (80 g/23⁄4 oz) mint, leaves picked
250 g (9 oz) feta cheese

Cook the farro according to the packet instructions until it is just tender, but still has a chewy bite. Set aside to cool.

Heat half the olive oil in a wok or large frying pan over high heat, then fry the garlic for 1–2 minutes, or until fragrant and a bit nutty.

Add the kale and cook for 5 minutes, until softened and bright green. Squeeze the lemon juice over the kale and sprinkle with the salt.

Meanwhile, cook the peas in a saucepan of boiling salted water for 3 minutes, then drain and refresh under cold running water.

In a large bowl, combine the farro, kale and peas. Add the mint, drizzle with the remaining olive oil and season with sea salt and freshly ground black pepper. Toss together and place on a platter. Crumble the feta over the top. Serve while the flavours are fresh and perky.

TIP: Similar in appearance to brown rice or barley, farro is an ancient wheat variety with a chewy, nutty texture. Rather than cooking the farro in a pot of boiling water, I cook it in my rice cooker, as this seems to work really well; simply follow your rice cooker instructions for cooking rice.

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