A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
Now I have discovered how easy it is to make a posset there is no stopping me! This version is from Claire Thomson’s ” New Kitchen Basics” which i am gradually cooking my way through as the recipes are so good.
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.
This recipe from ” Casa Moro” goes very well with grilled or baked fish, accompanied by a lemony home made alioli or mayonnaise on the side. It would also go well with fried eggs.
