Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.
This is from ” Alice’s Cook Book” by Alice Hart . You can add a handful of chopped walnuts or pecans if you like.You could also use white or milk chocolate, or all three together.
These eggs are perfect for breakfast but also work well for lunch or supper, served with a green salad and bread to mop up the juices. The recipe is from ” Mezcla” by Ixta Belfrage.
A vegetarian noodle dish with Eastern European influences. Be patient when you are frying the onions- they need to be caramelised slowly so do not be tempted to rush them. My supermarket had no fresh egg noodles but they did have Lentil Protein Noodles and they worked well. Don’t be put of by the long list of ingredients- its quite easy to prepare. The recipe is from ” Mezcla” by Ixta Belfrage and is so good i will make it on repeat.
Comforting bowls of pasta with chestnuts and mushrooms . Use ready cooked vacuum packed or frozen chestnuts to save time and effort. The recipe is from Southern France and i found it in the excellent ” Simple” by Diana Henry. Its a winner.
Light and fluffy savoury scones from Debora Robertson’s ” Notes from a Small Kitchen Island”. Serve warm, split with plenty of butter and a little more Marmite.
Another easy recipe from ” River Cafe 30″ by Ruth Rogers and Rose Gray. I love the simplicity of many of their recipes – just a few ingredients and easy cooking methods. This could be served with some mashed potatoes and green vegetables.
I am a huge fan of beetroot and always looking for new ways to prepare it. It is said to be good for the heart and the liver too. This recipe is from ” Polska” by Zuzu Zak.
An easy and typical dish from Poland which I found in ” Polska” by Zuza Zak.In the cooler months she suggests serving with mashed potato and Beetroot Puree. In summer local asparagus and some new potatoes with dill.
