These little meatballs can be made ahead of time for an easy light lunch. SErve with salad and Catalan tomato bread. The recipe is from ” Simple Food” by Jill Dupleix.
Spanish Meatballs ( makes 30)
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Blog Archives
Savoy Cabbage and Ham au Gratin (2)
Sybil Kapoor’s Kedgeree (4)
A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.
Smoked Haddock with Horseradish Mash and Poached Egg (6)
An old favourite from ” Big Flavours and Rough Edges” by David Eyre and the Eagle Cooks. Its best to use undyed smoked haddock if you can get this. The Horseradish Mash can be replaced with Saffron Mash. Infuse a gram of saffron in the milk( or half milk and cream) while it is heating through and omit the horseradiash.
Jacket Potatoes with Cheesy Cauliflower (2)
Pork in Walnut Sauce (4)
Winter Saffron Gratin (4)
Potato, Guanciale and Sage Gratin (4-6)
Pink Fir Apple and Roast Garlic Frittata (8)
Mexican Scrambled Eggs (4)
Tian of Courgettes and Rice (2-3)
Courgette and Gruyere Gratin (4)
Leek and Spinach Cake (4)
Polenta with Fontina (6)
One of my favourite vegetarian cookbooks many years ago was ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen. Here’s and easy recipe for polenta from them. For a variation you can cooked the cornmeal, add the cheese and then spread the mixture half an inch thick on a wet worksurface. When cooled and firm cut it into small squares or discs then fry in butter until golden on both sides. Drain on kitchen paper and serve hot.