Blog Archives

Lentils with Pomegranate and Cashews (4)

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My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.

Tarragon Soup (6)

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A delicious Georgian soup from ” Kaukasis The Cookbook” by Olia Hercules.. Both the rice and the eggs are optional, but if you do use the eggs eat all the soup on the day of cooking.

Soupe au Pistou (6-8)

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I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.