Blog Archives

Beetroot with Walnut Vinaigrette (4)

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This is from one of my favourite vegetarian sources ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown.

Nepali Potato and Cauliflower Curry (6)

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This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.

Thai Fish Cakes (4)

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This version is from Keith Floyd’s ” Floyd on Oz”.

Chicken with Honey and Ginger (4)

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A Vietnamese way with chicken from ” The Best of Nicole Routhier”. You can replace the chicken with Duck or Prawns, adjusting coking times as needed.

Spaghetti Trapanese (6)

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A Sicilian recipe from Rick Stein’s ” Long Weekends”.

Spinach with Mint and Creme Fraiche (2)

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A new way with spinach from Sybil Kapoor’s ” Modern British Food”.

Rigatoni with Purple Sprouting Broccoli (2)

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A favourite recipe when purple sprouting broccoli is in season.

Mozel Sofaers Ground Chicken Fritters (4)

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A recipe from the Iraqi Jewish community in Bombay taken from Madhur Jaffrey’s ” A Taste of India”. You can use lamb or fish instead of the chicken.

Couscous Tfaya (6)

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This is an easy dish to prepare which originates in Fes.

Chicken Burgers (4)

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Lamb with Turmeric and Yoghurt (4)

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Nigel Slater’s version of a 16th-century Persian recipe.

Green Bean and Onion Kuku (4)

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The most recent addition to my extensive collection of cookery books is ” The Saffron Tales” by Yasmin Khan. Kuku is an Iranian Frittata and there are at least three different recipes for kuku in this book.