I love a good lunch at work, don’t you? Pack some beans and avo in a jar and go.
While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
There is nothing like a good Gado-Gado – an Indonesian dish with a spicy peanut sauce. Make it at home for that special taste.
Just a gorgeous way of cooking and serving roasted vegetables. A colourful Spanish version of the French ratatouille.
Polenta is endlessly versatile. Here, it is combined with onion and chilli for a heat hit.
One of the ways to serve polenta is to make it quite stiff, let it set, and then grill slices of it. Very delicious.
Stuffed tomatoes in Autumn and Winter are great! There are many versions. Here is an early one.
This dish has quite a history in our family! It is one to bring out when the whole world, including family, seems to be lacking in support. 🙂 Enjoy!
I think it was my daughter who first alerted me to this salad, and what a cracker it is. It is worth the visit to your local Asian grocery and food market to get these unusual ingredients. Enjoy!
This recipe is so 1970’s, but delicious!
A great winter vegetable soup, inspired by Bill Grainger.
This drinking and cooking staple originated in the Zhejiang Province of China.
Sunday’s are still the day that I clean out the fridge, using up left over veg and fruit, and the left over bits from the pantry, and stock it up for the following week. Here is one of my classic uses. Enjoy!
Nutmegs are the dried seeds of a round pear-like fruit. Mace is the red, lacy covering around the seeds of the nutmeg, which turn yellowish when dried.
Great with soup, cheese, pastes and spreads, these are easy to make and deserve a place at your table. They are made from water crackers. Enjoy!
These days, you can purchase all sorts of marinated or stuffed olives, and varieties from all over the world. Can you imagine the days when that was not possible? But it was possible to make your own. Enjoy!
Valerian is a root well known for its properties of calm the anxious and relax the sleepless.
Another lovely risotto, and this one uses one of my most favourite vegetables — Eggplant. Soft and silky, it goes deliciously well in risotto.
Filo pastry is often used for making boreks. Boreks can be stored for up to a fortnight in the fridge and up to 3 months in the freezer.
Stilton, the English village, lies 70 miles north of London on the Great North Road, around the distance that a speedy horseman can travel in one day from London.
The variations of potatoes, butter and dairy in French Cuisines is endless. This one is a gratin of potatoes with parmesan cheese.