Peta Warren

Dental Therapist, amateur photographer, avid reader and prolific cook - the joke in our house is that my style of cooking in not fusion, but confusion! Let me know your thoughts!

Connect with Peta Warren

Peta Warren's Recipes

Recent Activity

See more

RSS Feed

  • Asian Slaw

    22nd September 2014

    Coleslaw is a good old favourite, particularly in the warmer months with BBQ's. As I love coleslaw and Asian, it interests me to mix the two - a little fusion? Here's my take....Salad1/4 Cabbage - thinly sliced2 Carrots, grated2 Spring Onions, thinly sliced1 Granny Smith Apple, peeled, cored and grated1/4 Red Capsicum, thinly slicedDressing100ml Water100 ml Sugar1 Teaspoon Fish Sauce +/- to tastePinch semi dried or fresh Ginger - gratedPinch semi dried or fresh chilli - finely chopped1/2 clove finely diced GarlicHow to.....For the salad, toss everything together in a bowl. I'm a lazy cook - I use my food processor to slice and grate everything, it means I get a more consistent mix.For the dressing, place all ingredients into a saucepan and heat, gently, until all the sugar is dissolved, let it cool before pouring onto your salad.TipsThe dressing makes a great dipping sauce if you reduce it until its

    Read more ...
  • Veggie Slice - or Confetti Slice for little ones!

    28th July 2014

    A great lunch box filler. It's quick, easy, tasty and healthy.......Ingredients:2 cloves garlic1/2 onion1/4 red capsicum2 small carrots2 small zucchini6 eggs1 dollop cream100 g Danish feta100 g smokey bacon, I use DorsongnaSalt and pepperHow to?I chop the garlic, onion and capsicum with the blades in my food processor, the put the grating disc in. The only thing hand chopped is the bacon. It's all put in a lightly oiled slice tin, beat the eggs and cream together, add salt and pepper, and pour over veggies and pat the lot down a bit - sloppy work! Break the feta up over the top and bake at 160 Celsius for 20 - 30 mins - only until the egg is just set. It's not as nice if the eggs are over cooked.This recipe is highly adaptable, choosing different veggies, adding different spices or sauces (such as sweet chilli or BBQ) make it

    Read more ...
  • Crispy Vegetarian Won Tons

    11th January 2014

    This was a first round, so I only made a small mix that served two for a light lunch. I truly love the delicate flavours of Asian cooking, and often put in my own twist. For me, cooking is something I do by using my senses - visual, smell, touch and instinct, therefore my measurements are approximate, and I encourage others to do the same.   Ingredients 1 clove garlic, grated 1 T young ginger, grated 1 shallot, finely sliced 1 baby corn, finely diced 1 T red capsicum, finely diced 1 T snow pea shoots, finely chopped 1/2 carrot, finely grated 1 t finely chopped coriander 1 1/2 t finely chopped mint Little dash of Mirin Little dash light soy sauce Pinch

    Read more ...
  • Stuffed Rock Oysters

    2nd December 2013

    These delightful nibbles are a great starter for a special summer dinner! I don't really measure when cooking these, and quantities will change with different sized oysters and your personal preference, but below is a rough guide!These are really only a mornay oyster with added flavour from prawn, prosciutto, capsicum and shallot, however if you serve them to guests they will be pleasantly surprised!Ingredients / person4 Rock Oystersmix of diced capsicum, prosciutto, shallot and cooked king prawnsmall quantity of white saucegrated tasty cheeseHow to?Line a baking tray with foil and arrange oysters so they are not touching and are evenly spaced. Place a small amount of prawn and prosciutto mix on each prawn, top with white sauce and cheese - place under grill until cheese starts to toast. Serve sprinkled with freshly ground black pepper and a wedge of lemon.

  • Fruit Balls

    5th August 2013

    Sometimes it is once to have a little treat at morning tea, but it is very hard to find treats that don't contain an amazing amount of rubbish.So.... Something to have with a cup of tea, a drink of water or even a juice.An aside before we begin...... Most of us buy cinnamon from the supermarket, has a nice sweet smell, is dark rusty brown in colour... Most of the time it isn't even cinnamon,but casia. I went and bought whole cinnamon quills, they are a light beige brown in colour and have a very delicate scent, but when you grind them, wooooo hooooooo, lovely strong cinnamon scent. True cinnamon curls in one direction, not both edges into the centre as casia does,Anyway, I digress, fruit balls is why you are reading this. All measurements are approximate and should be adjusted to your personal preferences.Ingredients1 cup Dates - roughly chopped1/2

    Read more ...