Summer is the best time for delicious but uncomplicated eating. Try these couple of suggestions.
Roasted Potatoes, quite a delight in this untypically cool January. Easy to make, and great if you get them right. Great with cumin, coriander and turmeric too! Try them.
While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
When I need comfort food, mashed potato it is. Reminiscent of childhood large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables, it takes me back to days of large gardens, lazy days, and few cares.
I have a couple of Avocado Soups that I make in Hot Weather. This is one of them.
A simple salad that moderates the tang of raw onion yet keeps its zip. Perfect for BBQs or curries.
Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer!
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.
It might be the wrong time of the year in Australia for this, but not in Europe! Or Nth Asia! Or Nth America! Cabbage and Carbs always go well together.
There is nothing like a good Gado-Gado – an Indonesian dish with a spicy peanut sauce. Make it at home for that special taste.
My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.
More potato lusciousness from France, where potatoes and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe.
I loved French food when I was working in France. Pommes de Terre Maxim is a simple but special dish.
Aaah, Beetroot, the King of Vegetables. The colour of the beets is so delectable.
Just a gorgeous way of cooking and serving roasted vegetables. A colourful Spanish version of the French ratatouille.
A touch of spice with carrots turns them into something wonderful.
A beautiful spring risotto, with asparagus. Enjoy!
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.
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.