I often make tortillas to use up leftover boiled potatoes or green beans, reheating the vegetables in a frying pan then adding beaten eggs and allowing it to set.
For our Spanish World Cup dinner, I followed the recipe in the Moro cookbook, slowly caramelising the onions, frying the potato slices in olive oil, and turning it half way through to fry both sides instead of just sticking it under the grill.
More work, but a much tastier tortilla. Continue reading
We eat bimbimbap at least a couple of times a month. In fact, Lyra was surprised to discover that her friends don’t eat it at their homes. The name means “mixed rice”, and one of the most satisfying things about the dish is stirring the carefully arranged rice, gochujang, egg and vegetables into a delicious, sticky mess. The only “speciality” ingredient is the gochujang, which is available from Asian grocery stores. Continue reading
I occasionally make the veggie version of Chilean corn pie from the Sundays at Moosewood Restaurant. This original meat-based version turns out to be very tasty as well. Actually, neither of the girls liked it much – I think the relative sweetness of the corn topping put them off. Ideally, the topping should have firmed up a bit more – I added extra milk while blitzing the topping mixture, which was probably a mistake. I made it following a recip on the Quericavida website, which I adjusted slightly. Continue reading
This Algerian recipe for m’touem b’marqa hamra (meatballs and chickpeas in garlicky red sauce) is awesome. Meatballs are a bit time consuming, but worth the effort for this dish. I found the recipe on The Teal Tadgine website, and followed it pretty much as written. It claims to serve four to six people, but if it had made more, the four of us would have eaten it. Continue reading
I served pizza and tiramisu for our Italian World Cup meal. I sometimes make a double batch of pizza dough and freeze half, which makes homemade pizza an easy weekday option. I copied the dough recipe from a magazine many years ago… Continue reading
For the lamb souvlaki, I used a marinade recipe from chef Simon Rimmer. I left the meat in the fridge overnight, and just whacked it onto skewers and the barbeque when I got back from work in the evening. Continue reading
I adapted this recipe from the one I found on the Celtnet website. Continue reading
Tonight’s dinner comes from Iran – chicken fessenjoon (chicken cooked in a pomegranate-walnut sauce) – served over steamed rice. While I was seeking out dried golden plums at the Persian grocers, I picked up some dried limes as well. I broke a couple up in the mortar before steeping in boiling water to make a delicious lime tea. This recipe is from the Food 52 website (with minor adjustments). Continue reading
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