“WHY ‘BUS STOP’? BECAUSE IT’S UP TO YOU WHERE YOU GET OFF! LET’S START WITH THE PASTRY. YOU COULD FOLD IN THE SIDES OR KEEP IT AS ONE BIG RECTANGLE. THEN, WITH THE FILLING, YOU CAN ELECT FOR EVERY OPTIONAL EXTRA, OR KEEP THINGS SIMPLE WITH A PURER VERSION.”
WHAT DOES IT MEAN to be a ‘good’ cook? It’s intuition and muscle memory. It’s a way of life built on a foundation of flying hours. But what happens if you missed a stage? First of all, let’s toss out the concept of being a ‘good’ cook, and replace it with the idea of becoming a better cook. Better cooking is a lifelong journey. It’s made up of single steps, with plenty of notes-for-next-time along the way. But every step gets you a bit closer to cracking the codes that unlock the confidence to feel freedom and joy in the kitchen.
The joy of better cooking is that you can stop second-guessing yourself. You can look into the fridge/freezer/pantry and instantly see ideas and inspiration before you, rather than feeling overwhelmed or at a loss. Relax into the rhythm, release any expectations of perfection or outcome. Go with the flow, take a breath, and remind yourself: I’ve got this.
This is an edited extract from The Joy of Better Cooking by Alice Zaslavsky (Murdoch Books, $49.99). Pre-order available now, out October 5 2022.
@aliceinframes
@aliceinframes
BUS STOP PEPERONATA BURRATA TARTA
SERVES 6 WITH LEFTOVERS
375g packet wholemeal spelt butterpuff pastry (we used Carême pastry)3 red capsicums, halved lengthwaysand deseeded2 long red chillies, halved lengthways and deseeded¼ cup (60ml) olive oil,1 onion, finely sliced4 garlic cloves, finely sliced6 anchovies (optional)1 tbs red wine vinegar1 cup (250ml) tomato passata1 tsp sugar¼ cup (40g) sultanas¼ cup (50g) capers, drained100g cheese-stuffed mini peppers, cut in half100g large stuffed green olives, cut in half250g truss cherry tomatoes⅓ cup (50g) pine nuts1 egg, lightly beaten with a splash of water8 basil sprigs250g ball of burrata or torn buffalo mozzarella
