Cardamom sugar shortbread
plus a spring vegetable minestra
Hello lovely subscribers!
ONE WEEK UNTIL PUBLICATION DAY!!!!
I am beyond excited for you to have a copy of my new cookbook, Good Cooking Every Day!!! I really think you’re going to love it! Pre-orders are still open and SOOO appreciated!!
EVENTS!!
I was too slow to share here, as my Readings Event has sold out rather quickly! I hope some of you are coming as I can’t wait!!
Pidapipó, Fitzroy
I will be signing books at Pidapipó Lab on Brunswick Street, Fitzroy on Wednesday 2nd October at 5-7pm. We’re giving away slices of Bougatsa (Greek custard pie) with a scoop of lemony semolina custard gelato too!! Plus the gelato, inspired by the recipe from the book is available in all Pidapipó stores now until October 6!!
Kinokuniya, Sydney
Tuesday October 1, 7pm.
SYDNEY BOOK LAUNCH!!!
In conversation with Zara Wong!
NGV, Melbourne
Mon 21 Oct, 6.30pm–7.30pm
SHARING A LOVE OF ITALIAN ART, FOOD & CULTURE
Join us for an evening celebrating a shared love of Italian art, food and culture with beloved author, cook and presenter Julia Busuttil Nishimura.
In conversation at NGV International, Julia joins NGV Senior Curator Dr Ted Gott to talk about Italian food and art – reflecting on her childhood, her connection to Malta and time spent in Italy, and the relationship between art, food and culture in both her professional and family life.
This program is part of NGV Italia, supported by the Italian Australian Foundation.
More to come! Stay tuned!
Recipes today are lovely and fun!
A spring minestra that I mentioned in the last newsletter! And for my paid subscribers (which is growing every day, thank you, thank you, thank you), the most delightful cardamom shortbread! Buttery, fragrant and only a handful of ingredients!
Next week I’ll be sharing a recipe from the book plus some more events plus a pretty big competition!
BIG LOVE and HAPPY COOKING <3
Julia
Spring Minestra
Serves 4- 6
3 tbsp extra virgin olive oil, plus extra to serve
1 leek, white and light green part, finely sliced
1 fennel, finely diced, fronds reserved
2 zucchini, roughly chopped
2.5 L vegetable or chicken stock
2 fresh bay leaves
3 globe artichokes, cleaned and thinly sliced
250 g podded broad beans
250 g fresh or frozen peas
Large handful parsley, finely chopped
Salt and pepper, to taste
Finely grated parmigiano reggiano or crumbly goat’s cheese, to serve
Lemon zest, to serve
In a large saucepan over a low heat, warm the olive oil and add the leek, fennel and zucchini with a pinch of salt. Gently fry for 10 minutes, or until beginning to soften. Add the stock and increase the heat to high. When boiling, reduce the heat to low-medium and add the bay leaves and artichokes. Simmer for 45 minutes, or until slightly reduced and the vegetables are tender. Add the broad beans and cook for a further 5 minutes, then add the peas and cook until just tender (fresh, 3-4 minutes and frozen, 1-2 minutes). Stir through the parsley and season to taste.
Ladle into bowls and top with lemon zest, extra good olive oil and grated parmigiano reggiano or goat’s cheese.
Cardamom shortbread
Makes 14
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