How to trick your family into thinking you're a five-star chefWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Broccoli soup with blue cheese crostini
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 1 large head broccoli (about 500g), trimmed and chopped
- 1 potato, peeled and chopped
- 1.5 litres (6 cups) chicken or vegetable stock
- ½ baguette, cut into diagonal 2cm slices
- 200g blue cheese, crumbled
- salt and freshly ground black pepper
Preheat oven to 200°C.
In a large pot, heat olive oil on medium heat and add onion and garlic. Cook for 2-3 minutes or until soft. Add broccoli, potato and stock. Bring to the boil and simmer, covered, for 20 minutes or until potato and broccoli are cooked.
Meanwhile, place baguette slices on lined baking sheet and bake in oven for 5-6 minutes or until golden. Sprinkle with blue cheese and place back in oven for 2-3 minutes or until melted.
Blend soup until smooth and check seasoning. Serve with blue cheese crostini.