Vegetarian cooking, 128pp.
edited by Maryanne Blacker
Australian Women’s Weekly Home Library, 1990
Cooking on page 32
I’ve been known to be a fete ‘slut’—cruising book stalls at local school, church and Lifeline events. I think I bought this book at an end-of-the-day, get-rid-of-everything moment, when whole boxes of books were going for $5.
That said, Australian Women’s Weekly cookbooks are popular around the world and I own quite a few of them. I’ve seen them for sale in bookstores in Europe, Southeast Asia and the Middle East. One of my favourites was bought in Beirut, Lebanon and given to me at Christmas 2009 in Damascus, Syria.
Today I pounced on this page-32 recipe because I have a glut of sesame seeds. Why do I always buy things in bulk?
Marinated bean sprout and sesame salad
1/4 cup sesame seeds
500g bean sprouts
1 medium red pepper, sliced
1 medium green pepper, sliced
2 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons cider vinegar
2 teaspoons light soy sauce
Stir seeds over heat in small heavy-based frying pan until lightly browned. Combine seeds, sprouts and peppers in large bowl, pour over dressing; toss well, cover, refrigerate for about 2 hours, tossing occasionally.
Dressing: Combine all ingredients in a jar, shake well.
How it played out
Made half a batch, exactly as written. Toasted the sesame seeds in a small cast-iron pan.
Really delicious. Served and enjoyed with two other page-32 recipes—corned silverside and roasted vegetables (to be posted soon).