I love a good lunch at work, don’t you? Pack some beans and avo in a jar and go.
Potatoes and Cumin are a great match. This baked dish is a great dish for most of the year.
A Classic Indian Dish, on every Indian Restaurant Menu.
I have a couple of favourite “a la Grecque” recipes that cook vegetables in a mixture of good stock, some herbs and spices, and good olive oil. It is likely that “a la Grecque” is a term that originated in France for dishes cooked in this manner.
Polenta is endlessly versatile. Here, it is combined with onion and chilli for a heat hit.
A simple dish with a lot of punch.
Stuffed tomatoes in Autumn and Winter are great! There are many versions. Here is an early one.
One last soup for the cold weather in the wintery climes. Another French one, Soupe aux Carrottes Nivernaises. Very special, this one.
I have quite a love for mushrooms at the moment, so divine and surprising in taste. Enjoy!
Love those dark Puy lentils! And the Parmesan Toasts – make them any time, for lunch, dinner or breakfast.
This drinking and cooking staple originated in the Zhejiang Province of China.
One of the best uses of quince there is, along with tangy quince jam!
Versatile root vegetables with a rich earthy flavour, and which are the roots of a trailing vine belonging to the morning glory family. Not related to yams or taro.
Before trying them, people expect the peppercorns to have a pungent taste, but their taste is subtle.
Its another garlicky soup! Bring it on! Maybe when you are home alone…. 🙂
Roti is eaten by about 30 million Indians a day!
Juice extracted from the coconut flower, palmyra palm, sugar palm or aren palm, is boiled and packed into molds to make sugar with a faint caramel taste.
The variations of potatoes, butter and dairy in French Cuisines is endless. This one is a gratin of potatoes with parmesan cheese.
No better way to cook pumpkin!
Fenugreek was known as “Greek Hay” to the Romans. It is an unusual Asiatic herb with aromatic and bitter seeds.
A classical Bengali five spice mix of 5 spices.