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Bloody-Mary-infused cherry tomatoes

16 Oct

cherry tomatoes marinated in vodka

The idea for these delicious little tomato-vodka flavour bombs comes from from the Epicurious website, (via my godmother).

The original marinade involves sugar and vinegar (and is lovely). But as soon as I tried one, my thoughts turned to Bloody Marys. Continue reading

Gypsy soup

10 Sep

gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

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Chicken fajitas

1 Sep

Chicken fajitas
Stir-fry goes Mexican… Chicken fajitas are classic mid-week fare around here.

I usually make them with strips of red pepper and onions, – courgette spears (cooked so that they retain some crispness) are a nice addition.

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Waldorf salad

28 Aug

 

waldorf salad

I first learned of the existence of Waldorf salad from Fawlty Towers. Like Basil, I had no idea what it was:

Customer: “Could you make me a Waldorf salad?”
Basil: “Waldorf salad. I think we’re just out of Waldorfs.”

But by the end of the episode – unlike Basil – I was pretty clear on how to make one:

Customer: “No! No cheese! It’s celery, apples, walnuts, grapes!”
Basil: “Right!”
Customer: “In mayonnaise!”
Basil: “Right!”

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Beef goulash

25 Mar

Beef goulash

Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)

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Lemon meringue pie

24 Nov

Lemon meringue pie

Next on my belated list of Great British Bake-off signature bakes is a classic lemon meringue pie.

Where I grew up, most restaurants (at least the kind my family ate in), had at least three types of pie on offer.

Apple, cherry, blueberry, pumpkin, raisin, bumbleberry, saskatoon, rhubarb, pecan, peach… I’d happily order any of them, but if lemon meringue pie was on the menu, they wouldn’t get a look in.

After reviewing several recipes, I settled on this one from The Great British Book of Baking, which was published to accompany the first series of the Great British Bake-Off.

Sweet shortcrust pastry, a tangy lemon filling you could stand a fork in, and pillowy French meringue – it looked and tasted like the lemon meringue pie of my childhood. Works for me.

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Turkey white bean chilli

6 Nov

Turkey white bean chilli

This turkey white bean chilli is a lighter, fresher take on the rich, red chilli con carne I grew up eating – though the chipotle paste ensures it still packs a punch.

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