Twist to tempt palate

Turn your tried-and-true recipes into new dishes with few sim­ple changes

Whitsunday Times - - LIFE - Peter Muir www.culi­nary­bar­bar­ian.com

ALL great ideas are in­spired by a muse. Some­times that muse is less than mo­ti­va­tional.

Your work week has been hec­tic, you’re tired and you’re hun­gry; the last thing you want to do when you get home is think up a culi­nary mas­ter­piece. You want some­thing sim­ple, but de­li­cious, per­haps with some leftovers for your lunch the next day. Why not add a twist to some­thing you’ve cre­ated be­fore?

All the greats do it, like a squeeze of lime in your rum and coke or the iPhone 6s to the iPhone 6 just one month af­ter I up­grade my phone … just add a new fea­ture.

You usu­ally use reg­u­lar car­rots? Try the pur­ple kind. It’s your cus­tom to boil broc­coli? Try steam­ing mus­tard greens. You like but­ton mush­rooms? You’ll love oys­ter mush­rooms! Gar­lic but­ter is your jam? Have a go at in­fus­ing it with sage. Treat your cui­sine like you do your love life; if it’s tired and bor­ing, spice it up!

Add some­thing new to an old favourite with The Culi­nary Bar­bar­ian’s Wild Mush­room and Chicken Pasta with Crispy Sage and Zuc­chini.

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