Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.
I already have a version of Spaghetti Vesuvius on this site, but this version from Sophie Grigson’s ” Sunshine Food” is good when fresh tomatoes are in season. You want the ripest, fully flavoured tomatoes for this.
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.
Eggs with Tomatoes,Moroccan style. It can be served traditionally with Moroccan bread, or with some homemade oven chips. Its very moreish so double the number of eggs if you want something more filling . If preferred you can peel and deseed the tomatoes, but i often dont bother.The recipe is from ” Moro: The Second Cookbook” by Sam and Sam Clark
This recipe for Greek Giant Beans from Rosemary Barrons ” Flavours of Greece”. The dried butter beans can be replaced by two 14 oz tins of butter beans, drained and rinsed, if you are short of time.
Another vegetarian curry courtesy of Nigel Slater.Curry leaves used to be quite hard to find, but they now sell them in my local Sainsburys. However, they can be omitted if you cant get them . The sauce is prepared the day before you want to serve it to allow the flavour to develop.
