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Mujaddara

16 Aug

Mujaddrah

Mujaddara is filling, tasty and cheap as chips.

It was staple fare in my student years – along with mushroom barley soup (that stuff lasts forever), ratatouille, and the enticingly-named “lentil shit”.

I’d make a big pot of mujaddara one meal, then reheat portions in a frying pan with a splash of water (no microwaves in those days…) Continue reading

Mum’s potato salad

11 Jul

Mum's potato salad

This is the potato salad I grew up eating. A sunshine-yellow mixture of potatoes and hard-boiled eggs, tangy with mustard and thick enough to spackle a wall.

The kind of potato salad that was served with a scoop and landed with a thud, compromising your precariously loaded paper plate. The potato salad of every barbeque, picnic and potluck dinner I ever attended.  Continue reading

Fruit pizza

27 Jun

fruit pizza

What I knew as fruit pizza growing up I recognise to be a pretty standard fruit tart.

Maybe it’s because the biscuit base was cooked in a pizza pan? The sweetened cream cheese we spread on top? Or the thinly sliced toppings (kiwi, grapes and berries rather than pepperoni, mushrooms and olives)?

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Spaghetti al limone

27 Apr

Simple enough to have on the table in fifteen minutes, fancy enough to serve to guests – spaghetti al limone is a great recipe to have up your sleeve.

Like most dishes with few ingredients, quality makes a difference here  – use the good olive oil, and a nice piece of Parmesan.

Having made spaghetti al limone regularly for twenty years now, my version has evolved somewhat from the original River Café recipe, and uses considerably less olive oil and cheese.

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Beef stroganoff

9 Oct

Beef stroganoff

Beef stroganoff is one of my life-long favourite meals – I can remember choosing it for my special birthday dinner.  I recently unearthed a class cookbook from first grade, and there in all its faded mimeographed glory was “Beef Stroganoff, by Andrea”.

Stroganoff was where my love affair with rosemary began. So I was genuinely stunned that in a survey of numerous beef stroganoff recipes online, not one of them included rosemary.

To my mind, rosemary is an integral part of the dish – it simply wouldn’t be stroganoff without it. (The poppy seeds on the noodles are non-negotiable as well.) Continue reading

Ed’s clam chowder

5 Oct

Dad's clam chowder

My dad Ed cooked only a few recipes – spaghetti, hamburger mince gravy, sourdough bread, clam chowder – and he cooked them very well.

His clam chowder is as good as any I’ve ever had. The much-loved and lamented clam chowder that the BC Ferries used to serve wasn’t a patch on my dad’s version.

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Yorkshire pudding

28 Sep

Yorkshire pudding

When I was a little girl, my dad cooked a roast dinner every Sunday. Gradually, he stopped  – maybe roasts got too expensive, or family schedules too complicated, I don’t know. But I do remember years where Sunday night meant The Wonderful World of Walt Disney, roast beef, and bath-before-bed.

We were a meat-and-four-veg family  – typically potatoes, beans, corn and carrots, but sometimes squash, peas, beets, broccoli, spinach or chard featured instead. Whatever the vegetable, it was always boiled or steamed.

But I couldn’t have cared less about roast meat or boiled veg – for me, that dinner was all about the Yorkshire pudding. Never mind that dad’s Yorkshire puddings were often the size and density of hockey pucks – they were utterly delicious, and capable of holding a generous splash of gravy.

While I now know that airy puff is what you’re aiming for with Yorkshire puddings, I retain a fondness for the dense little numbers of my childhood. (I’ve noticed many recipes call for twice the number of eggs dad used, which would no doubt make a difference to the rise.) Continue reading