Recipes from In the Kitchen

In the Kitchen Cookbook

With more than 25 years of recipe developing, cooking and catering, Simmone Logue offers these shiny diamonds in her broad repertoire of dishes. Each recipe has its own story–be it a delicious breakfast of fruit compote with creamy porridge and cinnamon, roasted field mushrooms with spinach, labnehand sourdough or bean gumbo tortilla; a lunch of super soba noodle salad or braised beef with green peppercorns and roasted garlic; or a quick and easy supper of Moroccan lamb tagine or beef and Guinness pie with sour cream pastry. And of course, there are the cakes and desserts–legendary vanilla slice with passionfruit icing, zucchini and pistachio cake with zesty lemon icing and creme patisserie tarts with poached quince.

A stone bowl of mint pesto with a knife on top on a metal sheet pan

Mint Pesto

A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.

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